__________
– 150 grams of sugar
– 125 grams of butter
– 4 eggs
– 1 tablespoon of vanilla essence
– 115 grams of flour
– 450 milliliters of milk
– 1 tablespoon of water
– 1/2 tablespoon of salt
1. **Melt the Butter**
Preheat the oven to 150°C (300°F). Cut the butter into pieces and melt it using a double boiler or a few seconds in the microwave. Set it aside at room temperature until it cools down. Separate the egg whites from the yolks.
2. **Beat the Ingredients**
In a bowl, beat the egg yolks together with the sugar until the mixture is creamy and pale. While beating, gradually add the melted butter, vanilla essence, previously sifted flour, water, and milk. Mix well to integrate all the ingredients and obtain a smooth batter without lumps.
3. **Whip the Egg Whites**
In a large bowl, add the egg whites and a pinch of salt. Whip them with an electric mixer until they form soft peaks.
4. **Fold in the Egg Whites**
Gently fold one-third of the whipped egg whites into the yolk mixture using a rubber spatula. Add another third and mix gently. Finally, fold in the remaining egg whites and mix until well incorporated.
5. **Bake the Cake**
Line a shallow round or rectangular baking mold with parchment paper and pour in the batter. Place the mold in the middle of the oven and bake the cake for 50 minutes to 1 hour.
6. **Cool and Chill the Cake**
Remove the cake from the oven, let it cool to room temperature, then store it in the refrigerator without unmolding. Chill for at least 4 hours, or overnight. When ready to serve, sprinkle with powdered sugar.
Enjoy your delicious cake!