Instructions
- Preheat the oven to 175°C (350°F). Lightly grease a 9×13-inch baking pan. A thin, even coating prevents sticking while allowing the cake to rise fully without clinging to the sides.
- Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Whisking evenly distributes the leavening agent and keeps the crumb light and uniform.
- Beat the egg whites: In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually sprinkle in half the sugar and continue beating until stiff, glossy peaks develop. This step creates the airy lift needed for the cake to absorb the milk mixture later without collapsing.
- Beat the yolks: In a separate bowl, beat the egg yolks with the remaining sugar until the mixture becomes pale, thick, and ribbon-like. Add the whole milk and vanilla, mixing until smooth. This forms the rich base that balances the whipped whites.
- Combine: Gently fold the dry ingredients into the yolk mixture. Once incorporated, fold in the whipped egg whites in batches. Use slow, sweeping motions to avoid deflating the whites—maintaining volume here ensures the finished cake stays spongy and light.
- Bake:
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