- 150 grams of sugar
- 125 grams of butter
- 4 eggs
- 1 tablespoon of vanilla essence
- 120 grams of flour
- 450 milliliters of milk
- 1 tablespoon of water
- 1/2 tablespoon of salt
Preheat the oven to 150°C (300°F). Cut the butter into pieces and melt it using a double boiler or microwave for a few seconds. Allow it to cool to room temperature.
Separate the egg whites from the yolks. In a large bowl, beat the egg yolks with sugar until creamy and pale. Gradually add the melted butter, vanilla, flour, water, and milk.
Mix everything together until smooth, ensuring there are no lumps. Set the batter aside while you prepare the egg whites for folding into the mixture.
In a separate bowl, add a pinch of salt to the egg whites and beat them with an electric mixer until soft peaks form. This will help create the cake’s light texture.
Gently fold one-third of the whipped egg whites into the yolk mixture, being careful not to deflate the air. Gradually fold in the remaining egg whites until fully incorporated.
Line a shallow baking mold with parchment paper and pour in the batter. Place the mold in the oven and bake for 50 minutes to 1 hour, until a toothpick comes out clean.
After baking, remove the cake from the oven and let it cool to room temperature. Once cooled, refrigerate the cake, still in the mold, for at least 4 hours or overnight.
When ready to serve, remove the cake from the refrigerator and dust with powdered sugar. Slice and enjoy its light, fluffy texture and delicate sweetness.