Ingredients

The following ingredients have 10 Servings
  • 4 eggs (, yolks and whites separated (at room temperature))
  • 3/4 cup (150g) sugar ( (ordinary or caster sugar))
  • 1 tsp vanilla extract
  • 1 stick (4oz / 125g / 1/2 cup) unsalted butter (, melted )
  • 3/4 cup (4oz / 115g) plain all purpose flour
  • 2 cups (500 ml / 1 pint) milk ((lukewarm) (full fat or low fat but not zero fat) )
  • Icing sugar ((powdered sugar), for dusting)
  • Fresh strawberries
  • Whipped cream

Instruction

  • Preheat oven to 325F/160C (standard oven / fan forced or convection)
  • Butter a 8" x 8" / 20cm x 20cm square cake tin (Note 4).
  • Beat egg whites with a mixer until stiff peaks form. Set aside.
  • Place the egg yolks and sugar in a bowl and beat until it turns pale yellow - about 1 minute.
  • Add the vanilla extract and butter and beat until well incorporated - about 30 seconds to 1 minute.
  • Add the flour and beat until just combined.
  • Pour the milk in slowly while beating, and beat until well combined (or if using a hand held mixer, add 1/4 milk at a time, beating in between).
  • Use a spatula to fold in the egg whites in the batter, one third at a time, until just incorporated. You don't want to knock the air out of the egg whites. Don't worry if there are a few egg white lumps in the batter. The batter should be very thin, almost like a thick pouring cream.
  • Pour the batter into the prepared cake tin.