🍰 YIELDS
Serves: 9–12 squares
Prep Time: 20 minutes
Cook Time: 50–60 minutes
Cooling/Chilling Time: 2+ hours (important!)
🧂 Ingredients
Wet:
4 large eggs, separated (room temperature)
¾ cup (150g) granulated sugar
½ cup (115g) unsalted butter, melted and slightly cooled
2 tsp vanilla extract
2 cups (500ml) lukewarm milk (whole milk preferred)
Dry:
¾ cup (95g) all-purpose flour
Pinch of salt
Optional: powdered sugar for dusting
🥣 Instructions
- Prep Your Tools
Preheat oven to 325°F (160°C).
Grease and line an 8×8″ square baking pan with parchment paper. Leave extra on the sides for easy lift-out. - Separate the Eggs
Carefully separate yolks and whites into two large bowls.
Beat the egg whites with a hand mixer until firm peaks form. Set aside. - Make the Yolky Base
Add sugar to the egg yolks and beat until pale and creamy.
Pour in melted butter and vanilla extract. Mix well.
Sift in the flour and salt. Mix just until combined.
Slowly pour in the lukewarm milk while continuously whisking. The batter will be thin and watery — that’s normal. - Fold in Egg Whites
Gently fold the whipped egg whites into the thin batter in 3 additions.
Don’t overmix — it’s okay to see some white clumps. This separation helps form the layers. - Bake
Pour the mixture into the prepared pan.
Tap lightly to release bubbles.
Bake for 50–60 minutes, or until the top is golden and the center has a slight jiggle.
If browning too fast, loosely tent with foil halfway. - Cool Completely
Let the cake cool in the pan to room temp.
Then refrigerate for at least 2–3 hours (or overnight) to set the layers. - Slice & Serve
Gently lift out and cut into squares using a sharp knife.
Dust with powdered sugar for a dreamy finish.
Serve chilled or at room temperature.
🧁 What Makes It “Magic”?
As it bakes:
Top layer: Light sponge (from the whipped egg whites)
Middle: Creamy vanilla custard
Bottom: Dense cake layer
All from one batter — that’s the magic. ✨
💡 Tips for Success
Eggs MUST be at room temperature for proper separation and volume.
Milk should be lukewarm, not hot, to avoid curdling.
Don’t skip the chilling step — it’s what sets the layers.
Use a serrated knife for clean cuts. Wipe between slices.
