What better thing to do on a hot summer afternoon, than to bake a cake? Crazy, I know!
I stumbled on this old recipe in a bunch of clippings that I was clearing out. I thought, “I have all the ingredients … let’s try it!” …and mmmmmmm it was good.
It is very light and has a very delicate flavor – similar to Portuguese custard tarts!
Have you tried any new recipes lately? How did they turn out? Would you make them again?
My husband really enjoyed this treat and has already asked when I would be making it again. If you give this a try, let me know how you did…and if you like it!
Thanks for visiting – until next time, Connie 🙂
- 4 eggs, separated – room temperature
- 1 tsp vanilla
- 3/4 c sugar
- 8 tbsp (1 stick butter), melted
- 3/4 c flour
- 2 c luke warm milk
- powdered sugar for dusting
Preheat oven to 325F. Grease a 8″ x 8″ pan & line with parchment paper.
Separate eggs; beat egg whites until stiff & set aside.
Beat egg yolks & sugar until light & fluffy; add butter & vanilla. Beat for a further two minutes. Add flour and mix just until fully combined.
Slowly, add milk & beat until all is mixed together. (Note: it will be a very thin batter.)
Add beaten egg whites, 1/3 at a time; gently folding in using a spatula or whisk.
Pour batter into prepared pan & bake approximately 60 minutes or until top is golden.
Cool, dust with powdered sugar and cut into squares.