This cake is delicious when eaten alone, or you can serve it with whipped cream on the side. Preheat the oven to 160 degrees C. In a pot over medium heat, melt 70 grams of butter, stir the butter with a spatula until it melts then remove from the heat. Pour the melted butter into a mixing bowl and add 75 ml of milk, lightly whisk it to mix and set aside.
Separate 4 egg whites from the yolks, place the yolks in the butter mixture and the whites in a clean mixing bowl. Whisk the egg yolks, milk and butter until they are fully emulsified then sift in 100 grams of cake flour and whisk with a hand whisk to bring everything together. Whisk until the flour is moistened and there are no lumps. Bring the bowl with the egg whites and add 1 tsp Lemon Juice/White Vinegar then beat on medium-high speed until it starts to foam.
Add 80 grams of caster sugar in three portions beating it well after each addition. Beat the egg whites until they reach a soft peak, this should take about 5 to 8 minutes. Scoop a third of the meringue and add into the add yolk batter and fold it in until well incorporated. Then pour the mixed egg yolk batter into the meringue and fold the mixture together, be gentle when mixing so that you can incorporate as much air as possible in the batter to make it fluffy.
Prepare a nonstick 7-inch round bottom removable tin, pour the batter in the pan and smoothen the top then tap it a few times on the counter to remove any trapped air bubbles. Put the cake in the preheated 160C oven and bake for 60 to 80 minutes or until golden brown on top.
Immediately the cake is baked and out o the oven, remove it and let the cake cool upside down, this being a very light cake will sink at the top if you let it cool while facing upside. Once the cake is cooled, free the cake from the pan and plate it. Slice and serve this cake, plain or with any side of your choice. Enjoy…
- 4 Egg
- 100g/ 3.5Oz Cake Flour
- 75ml Milk
- 70g/ 2.5Oz Butter (Salted or Unsalted)
- 80g (⅓ cup / 2.5Oz) Caster Sugar
- 1 tsp Lemon Juice/White Vinegar