The first time I tried to bake this I killed it, I mean that literally …a total disaster! I shouldn’t have been near an oven that day, let alone a European recipe that I didn’t understand!
After I put the cake in the oven and was cleaning up, it was not a big surprise to see the 2 cups of milk I should have added were sitting on the counter, still in the measuring cup. Of course I took the cake out of the oven, (what else ya gonna do?) mixed in the milk and re-baked it…oh sure, that’s gonna work! I set the timer for 60 minutes but must have somehow turned off the oven when I set the timer…one hour later? Raw uncooked cake….perhaps now is a good time to take up crochet?
Lucky for me my daughter is a killer cook and she not only baked the cake perfectly, she set up the photo shoot! That’s my girl!
I’ve re-written the recipe and made this a ‘piece of cake’ for you to bake!
NOTE: Eggs need to be at room temperature. Take them out about 15-20 minutes before you start.
4 eggs, separated (at room temperature)
1/2 cup + 2 tablespoons sugar
1 tablespoon water
2 teaspoons vanilla
1 stick or 1/2 cup butter, melted
3/4 cup flour
2 cups milk – lukewarm
Optional: Powdered sugar and strawberries
Preheat oven to 325.
In medium bowl, beat 4 egg whites until stiff peaks form.
In separate large bowl add egg yolks, sugar, water and vanilla. Beat until light.
Add melted butter and continue beating for another minute.
Add flour and mix just until well combined.
Add lukewarm milk and fold in egg whites.
(This makes a very runny cake mix – do not use a Springform pan)
Prepare round cake pan or 8 x 8 square pan with non stick cooking spray. Pour batter into pan and bake for about 60 minutes until top is golden.
Cool in the pan for 2 hours. Serve with powdered sugar and strawberries.
Store in refrigerator.