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.
Ingredients
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.
Blaise McCann says
Made this last night. Omg so easy! I did freak out when I folded the eggs in though. Delicious and so summery! Thank you for giving me a new addition to my repertoire! Xx
Carol Faulkner says
It’s played 7 times since I’ve been on your site.
Kathi Kirk says
Hi Carol – sorry you are so frustrated. I do not have ads which would block your ability to review my recipes. I have ads on the right hand column only leaving my recipes easy to read. Perhaps it has something to do with your set up?
Hope you have a better day….
Kathi
mrsdmk says
I just finished baking this. It really did fluff up into separate layers! I can’t wait till it cools and hubby tastes some. Here’s the only tip I have. I read in a comment that said be sure and check it at 40mins even though baking is 40-60 minutes. I checked it at 38 mins and already it was a darker shade of golden than I like. I already plan to serve with Cool Whip or whipped cream so it doesn’t matter that much. But if it had stayed in the oven 40 mins it would have burned. My oven runs a bit hot which is why I checked my cake at 38mins. Just make sure you check your cake often. Ignore any jiggle in the middle as long as it’s not too highly! It will set when cooling.
Mariana says
Well, were you pleased with the cake & what was the flavor like. I would like to try it also.
Kathi Kirk says
Hi Mariana,
Yes, we loved it! It’s like a pudding cake…we have made it several times.
thanks,
Kathi
Pat says
This looks really good. I had to chuckle over your ‘disaster’ story. Sounds like something I would do. 🙂 Your daughter did a great job on the photo shoot!
Anonymous says
Thank you so much!!!
Anonymous says
This sounds so good and easy…one thing though
What is the oven temperature to be set at??
Thank you….
Eli (Beauty Blog) says
Wow, imma try this!