The English Cream Cake Mysteries

Instructions:

1. Preheat the oven to 160°C (325°F). Line an 8×8 inch baking pan with parchment paper.
2. Separate the eggs: In two large bowls, separate the egg yolks from the whites. The yolks will be used in the initial mixing phase, while the whites will be whipped into soft peaks later.
3. Beat the egg yolks and sugar: Using an electric mixer, whisk the egg yolks and granulated sugar together until the mixture turns pale yellow and creamy, about 2-3 minutes.
4. Add the butter and vanilla: Slowly incorporate the melted butter and vanilla extract into the egg yolk mixture while continuing to whisk. This ensures the cake has a rich and smooth texture.
5. Sift the flour: Sift the flour into the mixture and whisk until it is fully combined and smooth.
6. Add the milk: Gradually add the warm milk into the batter while continuously whisking. The batter will appear quite thin, which is normal for this recipe.
7. Whip the egg whites: In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter, being careful not to over-mix.
8. Bake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the cake has set.
9. Cool and dust with powdered sugar: Let the cake cool completely in the pan before removing it. Dust the top generously with powdered sugar and slice into squares before serving.