Ingredients
Equipment
Instructions
- Preheat your oven to 325°F (160°C). Generously grease and flour a 9-inch round cake pan.
- In a clean, dry bowl, use an electric mixer to beat the 4 egg whites until stiff peaks form. Set aside.
- In a separate large bowl, whisk the 4 egg yolks and 1 cup of granulated sugar until pale and creamy. Mix in the 1 can of sweetened condensed milk, 1/2 cup of melted butter, and 1 teaspoon of vanilla extract until combined.
- Gradually add the 1 cup of all-purpose flour, mixing until just combined. Slowly pour in the 1 3/4 cups of whole milk and mix until you have a very thin, smooth batter.
- Gently fold the stiffly beaten egg whites into the batter in three stages. Be careful not to overmix; a few small lumps are okay.
- Pour the batter into the prepared cake pan. Bake for 50-60 minutes, until the top is golden and a tester comes out clean.
- Let the cake cool completely at room temperature on a wire rack. Then, refrigerate for at least 4 hours or overnight before serving. This step is crucial for the custard to set.
Notes
Ensure your eggs and milk are at room temperature for the best results.
Do not open the oven door during the first 40 minutes of baking to prevent the cake from deflating.
Chilling is mandatory! The cake will not be set properly if you slice it while it's still warm.
Do not open the oven door during the first 40 minutes of baking to prevent the cake from deflating.
Chilling is mandatory! The cake will not be set properly if you slice it while it's still warm.
