1. Prepare the ingredients:
Preheat the oven to 160°C (320°F). Grease and line an 8-inch round cake pan with parchment paper.
Melt the butter and mix with the milk in a small saucepan. Keep it warm while you prepare the rest.
2. Beat the egg yolks:
In a large bowl, beat the egg yolks with half of the sugar until pale and creamy, about 3-4 minutes.
Add the vanilla extract and the warm milk and butter mixture, and stir to combine.
3. Add the dry ingredients:
Gradually add the sifted flour to the egg yolk mixture, stirring gently until the batter is smooth and lump-free.
4. Beat the egg whites:
In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
Slowly add the remaining sugar and continue beating until stiff peaks form.
5. Fold the batter:
Gently fold the beaten egg whites into the egg yolk mixture in batches. Be careful not to deflate the batter—fold slowly until fully combined.
6. Bake the cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips and Variations
✔️ Fluffy texture: The key to this cake’s lightness is in the folding technique—be sure not to overmix the egg whites with the batter.
✔️ Flavor variations: You can add a hint of lemon zest or almond extract for extra flavor.
✔️ Serving suggestions: Serve with a dusting of powdered sugar, whipped cream, or fresh berries for an elegant touch.
✨ This cake is as light as a cloud and will melt in your mouth with every bite! It’s a perfect dessert for any special event. 🌸🍰 Will you give it a try? 😍
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