4 Eggland’s eggs, separated, at room temperature
4 drops lemon juice or white vinegar (optional)
1/2 cup + 2 Tbsp Domino white sugar
1 Tbsp water
2 tsp vanilla extract
1 stick + 2 tsp Land O’ Lakes butter, melted
3/4 cup Gold Medal all-purpose flour
2 cups McArthur milk, lukewarm
Preheat the oven to 325F. Grease and flour an 8 x 8″ square or an 8″ round baking dish.
Beat the egg whites until stiff. If you’d like, you could add 4 drops of lemon juice or white vinegar to stabilize the egg whites.
In a separate bowl, beat the egg yolks with the sugar, water and vanilla until light in color. Add the melted butter and continue beating for another minute. Then mix in the flour.
Add the milk (make sure it’s lukewarm, not cold) and beat until well combined.
Gently fold in beaten egg whites using a spatula. Do not fully incorporate batter and egg whites – you should still see little “clumps” of egg whites floating on top.
Pour into the prepared baking dish. Please note: Batter is too liquid to use a springform pan, it could leak. Bake in the preheated oven for about 60 minutes or until the top is golden and cake is still soft, but not jiggly any more. If the top starts browning too quickly, cover with aluminum foil.
Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.