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1
Line a cake pan with parchment paper.
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2
I always cut a sheet of parchment paper to fit the pan.
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3
Separate the egg yolks and egg whites.
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4
Put egg whites in a bowl and add the sugar a little bit at a time, mixing on high speed.
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5
If you don't add the sugar little by little, the egg whites won't whip right.
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6
Beat until stiff peaks form.
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7
Add egg yolks and mix lightly on low speed.
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8
Switch to a rubber spatula and lightly fold in the yolks.
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9
Sift the cake flour and, in 4 or 5 batches, fold in.
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10
Add each batch of flour before the previous batch of flour is completely folded in.
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11
Combine milk and butter and microwave for 1 minute.
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12
Add a little bit of the cake batter and mix.
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13
Add the mixture from Step 6 to the cake batter and mix well with a rubber spatula.
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14
Mix until the batter forms a thick ribbon when you lift the spatula.
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15
Pour the batter into the cake pan.
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16
Rap the pan on the counter 3 times to remove air bubbles.
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17
The photo shows a square cake pan.
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18
Bake for about 30 minutes in a 340F/170C oven.
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19
Use this cooking time only as a reference and adjust to your own oven.
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20
It's done baking when a toothpick inserted in the cake comes out clean.
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21
Make sure to flip the cake over to cool.
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22
To keep it from drying out, cover the top with plastic wrap.
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23
After it has completely cooled, slice to any thickness you need and use to make a beautiful cake.
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24
Try this with strawberry decorated cake,
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25
Also try it with strained yogurt no-bake cheesecake,
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26
Or with this decorated cake,
