Ingredients
- 4 large eggs, room temperature (separated)
- ¾ cup (150 g) granulated sugar
- 1 tablespoon water
- ½ cup (1 stick / 115 g) unsalted butter, melted and cooled
- ¾ cup (95 g) all-purpose flour
- 2 cups (480 ml) whole milk, lukewarm
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
Instructions
- Preheat & prepare
Heat oven to 325°F / 160°C. Grease an 8×8-inch (20 cm) baking pan and line it with parchment paper. - Beat the yolks
In a large bowl, beat egg yolks, sugar, and water until pale and creamy. Slowly whisk in melted butter and vanilla. - Add dry ingredients
Sift in flour and salt, mix until smooth. Gradually add warm milk, whisking until thin and well combined. - Whip egg whites
In another bowl, beat egg whites to stiff peaks. Gently fold one-third at a time into the batter. (It will be very thin and slightly lumpy—this is normal.) - Bake the magic
Pour into prepared pan and bake 50–60 minutes, or until golden on top and the center jiggles slightly when shaken. - Cool completely
Let cool to room temperature, then chill for at least 3 hours (or overnight) to let the layers set. - Serve
Dust generously with powdered sugar and slice into squares. Enjoy cold or slightly chilled.
Tips
- Don’t overmix after adding egg whites—those air bubbles create the magic layers.
- Room-temperature eggs and lukewarm milk help the batter separate correctly.
- Try flavor twists: add lemon zest, cocoa powder, or a hint of espresso.
Enjoy !!!
