I’m not ashamed to admit that the first time I made this cake, it didn’t separate into the glorious looking dessert that I expected. Chances are I simply over-stirred not thinking it would make that much of a difference. If this is something that you encounter, don’t get discouraged. No matter what the cake comes out looking like, it’s still going to taste fabulous. Just because it doesn’t look good doesn’t mean it’s not going to taste great. Give it a try! Check out what they are saying about this recipe over at Recipe Lion:
“This recipe is surprisingly simple compared to the way it looks. The list of ingredients is so small that I think I already have all the ingredients on hand anyway.”
When you have to whip up a dessert last minute, this is the perfect solution. Check your pantry and you’re probably stocked and ready to go!
Ingredients
4 eggs, separated, at room temperature
4 drops lemon juice or white vinegar (optional)
1/2 cup + 2 Tablespoons (5.3 oz; 150 g) Domino sugar
1 Tbsp water
2 tsp vanilla extract
1 stick + 2 tsp Land O’ Lakes butter, melted (125 g)
3/4 cup (4 oz; 115 g) Gold Medal flour
2 cups milk, lukewarm (500 ml)
Instructions
Mix egg whites until stiff. You can add 4 drops of lemon juice or white vinegar to stabilize the egg whites.
Pour batter into a greased and floured 8 inch x 8 inch (20 x 20 cm) square or 8 inch (20 cm) round baking dish (do not use spring form because batter is too liquid and the pan could leak) and bake in preheated 325 F (160 C) oven for about 60 minutes or until the top is golden and cake is still soft, but not jiggly any more.
If the top starts browning too quickly (after about 30 minutes of baking), cover the cake with aluminum foil.
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Quick Tip: Toss in some chocolate!
Thanks again to Recipe Lion for this magical recipe.
When cooling this cake, do you refrigerate it? Looks delicious!