Sunday, 13 September 2015

4 eggs, room temp
1 teaspoon vanilla extract
3/4 cup sugar
125 grams butter, melted
3/4 cup plain flour
2 cups milk, lukewarm
icing sugar to dust
Preheat oven to 165 c. Grease and line 20 cm square cake tin.
separate eggs.
with an electric mixer, beat egg whites until stiff.
beat the egg yolks & sugar until light.
add butter and vanilla to egg mix. beat for two minutes.
add the flour and mix until well combined.
slowly add the milk and beat until well combined.
fold in the egg whites, a third at a time using a spatula.
Pour batter into cake tin and bake for approx 40 minutes or until the top is lightly browned and a skewer comes out clean
Cool completely. dust heavily with icing sugar. serve.
store leftover cake in fridge.

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