Directions
Prepare the Butter:
Melt 60 g of butter in the microwave for 1 minute or on the stove. Allow it to cool to room temperature.
Separate the Eggs:
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- Separate the 4 eggs, placing the yolks in one bowl and the whites in another.
Prepare the Egg Yolks:
In the bowl with the egg yolks, add 150 g of sugar and 1 teaspoon of vanilla extract. Blend the mixture for 3-4 minutes until it becomes pale and creamy.
Whip the Egg Whites:
In a separate bowl, whip the egg whites until stiff peaks form. Set aside.
Preheat the Oven:
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- Preheat your oven to 160°C (320°F), using heat from both the top and bottom.
Combine the Ingredients:
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- Add 250 g of mascarpone to the egg yolk mixture and blend until smooth. Gradually add the melted butter and mix well.
- Sift 120 g of flour into the mixture, stirring gently until just combined.
Slowly pour in 400 ml of milk, mixing continuously to create a smooth batter.
Incorporate the Egg Whites:
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- Gently fold the whipped egg whites into the batter, mixing from bottom to top until well incorporated. The batter will be thin.
Prepare the Cake Pan:
Wet a sheet of baking paper and line a 20 cm cake pan with it. The wet paper will mold easily to the shape of the pan.
Bake the Cake:
Pour the batter into the prepared cake pan. Bake in the preheated oven for 50 minutes, or until the top is golden and the cake has set.
Cool and Garnish:
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- Once baked, allow the cake to cool completely in the pan. Dust with icing sugar before serving.
