Directions
- Preheat the oven to 350°F (180°C). Grease and flour a 9-inch (23 cm) cake pan, or line it with parchment paper for easy removal.
- Separate the eggs: Place the egg whites in a clean mixing bowl and set aside.
- Beat the egg whites: Using a hand or stand mixer, whip the egg whites until they form stiff peaks. This will help give the cake a light and airy texture.
- Cream the butter and sugar: In a separate large bowl, combine the egg yolks (or whole eggs if preferred), sugar, and softened butter. Beat until the mixture becomes pale, creamy, and smooth.
- Add the dry and wet ingredients: Gradually mix in the flour and milk, alternating between the two, until a homogeneous batter forms. Be careful not to overmix.
- Fold in the egg whites: Gently fold the whipped egg whites into the batter using a spatula. Fold carefully to retain the airiness of the whites, which ensures a fluffy cake. Add the baking powder and fold lightly until just incorporated.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack. Slice and serve plain, dusted with powdered sugar, or top with your favorite glaze or frosting.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 8–10
- Difficulty: Easy
Variations & Substitutions
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