Ingredients
6 large eggs (room temperature)
1 cup (200 g) sugar
1 ½ cups (190 g) cake flour (or all-purpose flour sifted 2–3 times)
½ cup (120 ml) warm milk
¼ cup (60 g) melted butter
1 tsp vanilla extract
1 tsp baking powder
A pinch of salt
👩🍳 Instructions
Preheat Oven
Heat oven to 160°C (320°F). Line a rectangular or square pan with parchment.
Separate Eggs
Put yolks in one bowl, whites in another.
Make the Meringue
Beat egg whites with a pinch of salt.
Add sugar gradually and beat until stiff, glossy peaks form.
Prepare the Yolks Mix
Whisk yolks with milk, melted butter, and vanilla.
Sift in flour + baking powder. Mix gently until smooth.
Combine
Add ⅓ of the meringue into the yolk batter to lighten it.
Fold in the remaining meringue very gently to keep it fluffy.
Bake
Pour into the pan, tap lightly to release air bubbles.
Bake 45–55 minutes or until golden and bouncy to the touch.
Cool
Let it cool in the pan before slicing. The cake will stay tall and soft.
✨ Tips for Super Soft Texture
Use room-temperature eggs.
Fold gently—do not overmix.
Bake low and slow for an even rise.