Using the power of butter, eggs and sugar, this slowly baked cake cooks firm on the top and bottom but remains custardy in the center -- meaning it's certain to impress, even if you didn't need to grocery shop.
Note: It's vital that your eggs are room temperature before you start cooking, as well as that you wait for the cake to ENTIRELY cool before slicing.
by Kate Jonuska
adapted from this recipe from White on Rice Couple blog
1 cup unsalted butter
4 cups milk
8 eggs, separated
8 drops white vinegar
2 1/2 cups powdered sugar, plus additional for dusting
2 Tablespoons water
2 cups flour
2 teaspoons vanilla
Good Cook 13" x 9" Nonstick Covered Cake Pan
Good Cook mixing bowls
Good Cook Silicone Spatula
Preheat your oven to 325°F. Spray your cake pan with PAM cooking spray.
Melt the butter in the microwave. Allow the melted butter to cool to room temperature.
Warm the milk in the microwave so it's no longer cold.
In bowl No. 1, whip the egg whites and vinegar until stiff peaks form. Set to the side.
In bowl No. 2, beat the yolks and the sugar until light and fluffy. Then mix in the melted butter and water until smooth and incorporated.
Now add the flour to bowl No. 2, followed by the milk and vanilla.
Add the egg whites to bowl No. 2, stirring in 1/3 of the whites at a time. The mixture will appear lumpy, and that's totally normal.
Pour the batter into your greased pan. Bake for 50-60 minutes, until the top of the cake is solidly golden brown.
Allow the cake to cool completely (about 45-60 minutes) before slicing. Sprinkle with additional powdered sugar and top with fresh fruit, if desired.