Worlds Best Cake

1. 1

   Preheat the oven to 350F, with a rack in the middle position.

2. 2

   Line an 8-x-12-inch baking pan with parchment paper.

3. 3

   Beat the butter and 2 3 cup of the sugar in a large bowl with an electric mixer until light and creamy, about 3 minutes.

4. 4

   Add the flour and baking powder and mix well on low speed.

5. 5

   Mix in the egg yolks and milk.

6. 6

   Scrape the batter into the baking pan.

7. 7

   In a large clean bowl, beat the egg whites and the remaining 1 cup sugar to soft peaks.

8. 8

   Spread on top of the cake layer.

9. 9

   Sprinkle with the almond slices.

10. 10

    Bake for 30 minutes, or until the meringue is golden brown and puffed.

11. 11

    Cool on a wire rack in the pan.

12. 12

    Transfer to a cutting board.

13. 13

    When the cake is cool, put the cream in a medium bowl and scrape in the vanilla seeds.

14. 14

    Discard the vanilla pod.

15. 15

    Beat to soft peaks with an electric mixer, about 3 minutes.

16. 16

    Cut the cake in half crosswise with a serrated knife.

17. 17

    Place one half of the cake on a serving tray and cover with the cream.

18. 18

    Place the other half, meringue side up, on top.

19. 19

    Let the cake sit for 1 hour in the fridge before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.