Ingredients:
60g unsalted Butter
1 cup milk
2 Eggs, separated
2 drops white vinegar
75g icing sugar
1/2 Tablespoon (7.5ml) water
1/2 cup flour
1/2 teaspoon vanilla extract
Preheat the oven to 165°C. Lightly grease pyrex baking dish.
Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
Whip the egg whites and vinegar to stiff peaks. Set aside.
Beat the egg yolks and sugar until light. Mix in the melted butter and the tablespoon of water for about 2 minutes or until evenly incorporated.
Mix in the flour until evenly incorporated. Slowly beat in the milk and vanilla extract until everything is well mixed.
Fold in the egg whites, 1/3 at a time. Repeat until all of the egg whites are folded in.
Pour the batter into the prepared pan and bake for 45 minutes or until the top is golden. Allow cake to completely cool before cutting and then dust with confectioner's sugar.
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