Step 1

Preheat & Prepare:Preheat your oven to 170°C (fan-forced). Line a 20cm square baking tin with baking paper, leaving extra overhang on the sides for easy removal.

Step 2

Whip Egg Whites:Separate the eggs. In a clean, dry bowl, whip the egg whites with an electric mixer until stiff peaks form. Set aside.

Step 3

Mix Egg Yolks & Sugar:In another large bowl, beat the egg yolks with the caster sugar until the mixture becomes light and frothy.

Step 4

Incorporate Butter & Vanilla:Gradually blend in the melted butter and vanilla extract at a low speed.

Step 5

Combine Dry and Wet Ingredients:Slowly add the sifted flour a few spoonfuls at a time, then pour in the lukewarm milk. Mix until the batter is smooth.

Step 6

Fold in Egg Whites:Gently fold the whipped egg whites into the batter until just combined. It’s normal if the batter remains slightly lumpy.

Step 7

Bake:Pour the batter into your prepared tin and bake for 35 minutes, or until the top is golden and the cake has set.

Step 8

Cool & Decorate:Allow the cake to cool in the tin before removing it. Once cooled, dust the top with icing sugar and serve.