115 gr flour
150 gr sugar
20 ml (one tablespoon) water
4 eggs (at room temperature)
125 gr butter
500 ml warm milk
1tsp vanilla extract
1tsp lemon juice
a pinch of salt
Preheat the oven at 150°C.
Melt the butter and let it cool.
Beat the egg yolks with the sugar for 10 minutes (1), add the vanilla seeds (or vanilla extract), a tablespoon of cold water, a pinch of salt, the butter (2), one spoonful of sifted flour at a time (3), and lastly the milk.
Keep beating as you add all the ingredients. Whip the egg whites to stiff peaks (4) and fold them into the batter a bit at a time (5). Pour the batter into a 20×20 cm cake pan lined with a sheet of parchment paper.
Bake for at least 80 minutes on the middle rack, or until the top is golden.
Let it cool, cover it with plastic wrap and refrigerate for at least 2 hours before serving. When it is ready to be served, dust with powdered sugar.
The real secret to making this cake turn out perfectly is being precise. Use the precise quantities of the ingredients, follow the steps exactly and use the right pan size. If the layers don’t turn out as expected, perhaps something in the original recipe was modified. Another thing to keep in mind is that all ovens are different and cooking times may vary. When you see that the top of the cake is golden brown it means the cake is ready, but you must always make sure that the temperature was consistent and not too high.