Ingredients :
Egg Yolk Mixture:
4 egg yolks
⅔ cup granulated white sugar
1 teaspoon vanilla extract
½ cup (1 stick) salted butter, melted
2 cups milk, lukewarm
¾ cup all-purpose flour
⅓ cup unsweetened cocoa powder
Egg White Mixture:
4 egg whites
1 tablespoon white granulated sugar
½ teaspoon salt
Directions:
Preparation: Preheat oven to 325°F (170°C). Grease and line an 8×8-inch baking pan with parchment paper.
Egg Yolk Mixture: In a bowl, beat the egg yolks with sugar and vanilla until pale and creamy. Add melted butter, then sift in flour and cocoa, mixing until just combined. Gradually add milk while mixing.
Egg White Mixture: In another bowl, beat egg whites with sugar and salt to stiff peaks.
Combine: Gently fold the egg whites into the yolk mixture in two additions.
Bake: Pour the batter into the prepared pan. Bake for 40-45 minutes. If the top browns too quickly, cover loosely with foil.
Cooling: Turn off the oven and let the cake sit inside with the door slightly open for 5 minutes. Cool in the pan, then refrigerate for 1 hour to set.
Serve: Lift cake from pan using the parchment overhang, slice, and optionally dust with cocoa or powdered sugar before serving.
