• 4 eggs – room temperature
  • 3/4 cup of caster sugar
  • 125 grams of melted butter ½ cup
  • 1 teaspoon of vanilla extract
  • 3/4 cup of plain flour – sifted
  • 2 cups of milk – lukewarm 500 mls
  • 1/4 cup of icing sugar to decorate


  • Preheat your oven to 170 degrees and line a 20cm square cake tin with baking paper, making sure to leave plenty of paper hanging over the sides.
  • Separate your eggs and place the egg whites into a CLEAN and DRY bowl – this is very important and beat using an electric mixer until stiff peaks form. Set the egg whites aside until needed.
  • Place the egg yolks and caster sugar together in a large bowl and use an electric mixer to beat until they have combined and are light and frothy.
  • With the electric mixer still going on a low speed, gradually add the melted butter and vanilla extract before adding the sifted flour a few spoonfuls at a time.
  • Gradually add the lukewarm milk and continue to beat on a low- medium speed to combine all of the ingredients.
  • Add the egg whites to the bowl and gently fold together the mixture.
  • Pour the batter into your prepared cake tin and place into your preheated oven and cook for 35 minutes or until a golden crust has formed on top of your cake.