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Introduction: There’s something magical about a cake that brings a sense of nostalgia with every bite. This recipe for a fluffy, tender cake is reminiscent of the treats your grandmother used to bake, offering a warm, comforting taste that delights the palate. Whether you're hosting a gathering or enjoying a quiet afternoon, this cake is sure to steal the show. It’s light, airy, and packed with flavor, making it the perfect dessert to share with family and friends.
Ingredients:
2 cups all-purpose flour
1 ½ cups granulated sugar
4 large eggs, separated
1 cup whole milk
1/2 cup unsalted butter, melted
2 teaspoons vanilla extract
1 tablespoon baking powder
1 pinch of salt
Powdered sugar for dusting (optional)
A handful of fresh berries for garnish (optional)
Instructions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
Prepare the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
Beat the Egg Yolks: In a separate bowl, whisk the egg yolks and sugar together until they are smooth and pale. This step ensures the cake will have that soft, airy texture.
Add the Wet Ingredients: Slowly incorporate the melted butter, milk, and vanilla extract into the egg yolk mixture. Stir gently to combine.
Fold in the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, folding them in with a spatula. Be careful not to overmix; the batter should be smooth but slightly thick.
Whip the Egg Whites: In a clean bowl, beat the egg whites until stiff peaks form. This is a crucial step in achieving the light, fluffy texture that will make the cake so special.
Combine the Mixtures: Gently fold the whipped egg whites into the cake batter. Take your time to incorporate them fully, ensuring the mixture remains light and airy.
Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, dust the top with powdered sugar and garnish with fresh berries if desired.
Tips to Serve and Keep:
Serving Tip: This cake is wonderful on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The lightness of the cake pairs wonderfully with fresh fruit or a berry compote.
Storage Tip: Keep any leftover cake in an airtight container at room temperature for up to 3 days. If you want to store it for longer, wrap it in plastic wrap and freeze for up to 3 months. Allow it to thaw at room temperature before serving.
Variations:
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