Ingredients
4 large eggs (at room temperature), separated into yolks and whites
¾ cup (150g) granulated sugar or caster sugar
½ cup (113g / 1 stick) unsalted butter, melted and slightly cooled
1 tsp vanilla extract (or vanilla bean paste)
¾ cup (115g) all-purpose flour, sifted
2 cups (500ml) milk, lukewarm
1 tbsp water
Powdered sugar (confectioners’ sugar), for dusting
Instructions
1. Preheat and Prepare: Preheat your oven to 325°F (160°C). Lightly grease an 8×8-inch square baking dish and line it with parchment paper, leaving some overhang on the sides for easy removal later.
2. Whip the Egg Whites: In a completely clean, dry glass or metal bowl, beat the egg whites using an electric mixer until stiff peaks form. Set them aside.
3. Beat the Yolks and Sugar: In a separate large mixing bowl, combine the egg yolks and sugar. Beat on medium-high speed for about 1 to 2 minutes until the mixture turns pale yellow and slightly thick.
4. Build the Liquid Base: Add the melted, cooled butter and the tablespoon of water to the egg yolk mixture, beating for about 1 minute until evenly incorporated. Mix in the vanilla extract.
5. Incorporate Flour and Milk: Add the sifted all-purpose flour and beat on low speed until just combined. With the mixer running on low, slowly pour in the lukewarm milk in a steady stream, mixing until the batter is uniform. (Note: The batter will look very thin and watery, almost like crepe batter—this is exactly how it should be!)
6. Fold in the Whites: Gently fold the whipped egg whites into the liquid batter, one-third at a time, using a rubber spatula or a hand whisk. Do not overmix; you want small, fluffy clouds of egg white floating on top to create the sponge layer.
7. Bake: Pour the batter into your prepared baking pan. Bake for 40 to 50 minutes. The cake is ready when the top is deep golden brown and the center has just a very slight, dense jiggle (like a cheesecake). If the top browns too quickly before 40 minutes, loosely tent it with a sheet of aluminum foil.
8. Chill and Serve: Allow the cake to cool completely in the pan at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for at least 2 hours to let the internal custard layer fully set. Lift out using the parchment overhang, slice into clean squares, and dust generously with powdered sugar just before serving.
Nutrition Facts
(Per Serving – Recipe yields 9 generous squares)
Calories: 245 kcal
Protein: 5.5g
Carbohydrates: 27.5g
Fat: 13.5g
Fiber: 0.5g
Health Benefits
High-Quality Protein Boost: The egg-heavy base provides a complete profile of necessary amino acids, facilitating cellular repair and tissue recovery.
Sustaining Energy Source: Combines basic carbohydrates with quality fats from fresh dairy and butter, helping slow down digestion for a stable, long-lasting release of energy.
Essential Brain Nutrients: Egg yolks are a naturally rich dietary source of choline, a critical macronutrient required for proper nervous system development, memory, and cognitive health.
Bioavailable Minerals: Features a generous amount of real milk, contributing an essential serving of calcium and phosphorus to support structural bone density and metabolic processes.