Magical Vanilla Cake

Ingredients

• 150 g Unsalted butter (Melted)
• 4 Large eggs (Separate yolks and whites)
• 150 g Granulated sugar
• 150 g All‑purpose flour
• 5 ml Vanilla extract (About 1 teaspoon)
• 15 ml Water (1 tablespoon)
• 150 ml Whole milk
• 1 pinch Salt
• 2 tablespoons Powdered sugar (For dusting, optional)

Instructions

1. Melt the butter

   Place the butter in a microwave‑safe bowl and melt on high for 30‑45 seconds, stirring once to ensure even melting. Set aside to cool slightly.

   Time: PT1M

2. Separate eggs

   Crack the four eggs and separate the yolks from the whites, placing yolks in one bowl and whites in another. Keep the whites cold until whisked.

   Time: PT2M

3. Beat yolks with sugar

   Add the 150 g sugar to the yolks. Using the electric mixer on medium speed, beat until the mixture turns pale yellow and becomes fluffy (about 5 minutes).

   Time: PT5M

4. Combine wet ingredients and flour

   To the yolk‑sugar mixture, add the melted butter, vanilla extract, flour, water, and milk. Mix on low speed until just combined; the batter will be slightly lumpy.

   Time: PT3M

5. Whisk egg whites

   Add a pinch of salt to the egg‑white bowl. Using clean beaters, whisk on high until stiff peaks form (the whites stand up straight when the beaters are lifted).

   Time: PT5M

6. Fold whites into batter

   Gently fold one‑third of the whipped whites into the batter with a spatula. Repeat two more times, mixing just enough to incorporate. The batter should still have visible white streaks.

   Time: PT4M

7. Prepare the pan

   Line the silicone or springform pan with parchment paper, allowing excess to hang over the sides for easy removal.

   Time: PT2M

8. Preheat the oven

   Set the oven to 150 °C (300 °F) and allow it to preheat fully (about 10 minutes).

   Time: PT10M

   Temperature: 150°C

9. Bake the cake

   Pour the batter into the prepared pan, smooth the top, and bake for 55 minutes, or until a skewer inserted into the center comes out clean but the top still has a slight wobble.

   Time: PT55M

   Temperature: 150°C

10. Cool completely

    Remove the cake from the oven and let it cool in the pan on a rack until it reaches room temperature (about 30 minutes).

    Time: PT30M

11. Chill briefly

    Place the cooled cake in the refrigerator for 10 minutes to firm up before unmolding.

    Time: PT10M

12. Unmold and serve

    Lift the parchment edges, gently remove the cake from the pan, dust with powdered sugar if desired, and slice.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

0.5 g