YIELDS
- Serves: 9–12 squares
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Cooling/Chilling Time: 2+ hours (important
Ingredients Wet:
- 4 large eggs, separated (room temperature)
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, melted and slightly cooled
- 2 tsp vanilla extract
- 2 cups (500ml) lukewarm milk (whole milk preferred)
Dry:
Optional: powdered sugar for dusting
¾ cup (95g) all-purpose flour
Pinch of salt
Instructions
1. Prep Your Tools
- Preheat oven to 325°F (160°C).
- Grease and line an 8×8″ square baking pan with parchment paper. Leave extra on the sides for easy lift-out.
2. Separate the Eggs
- Carefully separate yolks and whites into two large bowls.
- Beat the egg whites with a hand mixer until firm peaks form. Set aside.
3. Make the Yolky Base
- Add sugar to the egg yolks and beat until pale and creamy.
- Pour in melted butter and vanilla extract. Mix well.
- Sift in the flour and salt. Mix just until combined.
- Slowly pour in the lukewarm milk while continuously whisking. The batter will be thin and watery — that’s normal.
4. Fold in Egg Whites
- Gently fold the whipped egg whites into the thin batter in 3 additions.
- Don’t overmix — it’s okay to see some white clumps. This separation helps form the layers.
5. Bake
- Pour the mixture into the prepared pan.
- Tap lightly to release bubbles.
- Bake for 50–60 minutes, or until the top is golden and the center has a slight jiggle.
- If browning too fast, loosely tent with foil halfway.
6. Cool Completely
- Let the cake cool in the pan to room temp.
- Then refrigerate for at least 2–3 hours (or overnight) to set the layers.
7. Slice & Serve
- Gently lift out and cut into squares using a sharp knife.
- Dust with powdered sugar for a dreamy finish.
- Serve chilled or at room temperature
- Top layer: Light sponge (from the whipped egg whites)
- Middle: Creamy vanilla custard
- Bottom: Dense cake layer
All from one batter — that’s the magic.
