Ingredients
4 large eggs
150 g sugar
1 tablespoon vanilla sugar or 1 teaspoon vanilla extract
125 g melted butter
115 g all-purpose flour
500 ml warm milk
Pinch of salt
Powdered sugar for dusting
Preparation
Preheat the oven to 160°C
Line a rectangular baking pan with parchment paper
Separate the eggs
Place egg whites in a bowl and yolks in another
Whip the egg whites with a pinch of salt until stiff peaks form
Set aside
In the bowl with egg yolks add sugar and vanilla
Beat until pale and creamy
Add melted butter and mix well
Add flour gradually and mix until smooth with no lumps
Slowly pour in the warm milk while mixing
The batter will be very liquid
Gently fold in the whipped egg whites
Do this in 2 to 3 additions
Do not overmix
The batter should look slightly lumpy and airy
Pour the batter into the prepared pan
Bake for 45 to 55 minutes
The top should be lightly golden
The center should be soft and slightly jiggly
Remove from oven and let cool completely
Then refrigerate for at least 1 hour for best texture
Cut into squares
Dust with powdered sugar before serving
Result
A creamy custard-like center
A soft cake layer
Light and delicate texture
Perfect for tea or dessert