1. Get Set Up
Preheat your oven to 325°F (160°C).
Grease a 9×9-inch baking dish or line it with parchment paper.
2. Separate the Eggs
Carefully separate the egg yolks from the whites.
Place yolks in one bowl, whites in another.
3. Cream the Yolks
Whisk together yolks, sugar, and vanilla until pale and smooth.
Slowly mix in the melted butter until fully blended.
4. Add Flour and Milk
Sift in the flour gradually while stirring.
Slowly whisk in the lukewarm milk until the batter is smooth and pourable.
5. Whip the Egg Whites
Add a pinch of salt to the whites.
Beat until stiff peaks form—this step gives you that airy sponge layer!
6. Fold It All Together
Gently fold the whipped egg whites into the batter in three additions.
The mixture will be thin and a bit lumpy—don’t worry, that’s how it should be.
7. Bake
Pour the batter into your prepared dish and smooth the top.
Bake for 50–60 minutes, until golden on top and slightly jiggly in the center.
8. Cool and Serve
Let the cake cool completely in the pan.
Chill for a firmer texture or serve slightly warm for a softer finish.
Slice into squares and dust with powdered sugar before serving.
💡 Tips for Perfect Results
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Use lukewarm (not hot) milk to keep the batter from curdling.
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When folding in egg whites, do it gently—no overmixing!
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For clean slices, let the cake cool fully and use a sharp knife.