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Description
This cake forms three layers while baking: a dense custard base, a creamy middle, and a light sponge top. It is a simple yet impressive dessert.
Ingredients
Scale
- 4 large eggs, separated
- 150 g granulated sugar
- 1 tsp vanilla extract
- 125 g unsalted butter, melted
- 115 g all-purpose flour
- 500 ml warm milk
- Powdered sugar for dusting
Instructions
- Preheat your oven to 160°C (325°F). Grease and flour an 8-inch round cake pan.
- In a large bowl, whisk egg yolks with granulated sugar until light and fluffy.
- Stir in vanilla extract and melted butter until combined.
- Gradually add flour, mixing until just incorporated.
- Slowly pour in the warm milk, whisking continuously until the batter is smooth.
- In a separate clean bowl, beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter in three additions. The batter will be thin.
- Pour the batter into the prepared cake pan.
- Bake for 50-60 minutes, or until the top is golden and the cake is set but still slightly jiggly in the center.
- Let the cake cool completely in the pan on a wire rack before refrigerating for at least 2 hours, or preferably overnight.
- Dust with powdered sugar before serving.
Notes
- Ensure the milk is warm, not hot, to prevent scrambling the eggs.
- Do not overmix the batter after adding flour or egg whites.
- Chilling the cake is crucial for the layers to set properly.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg