The English Cream Cake Mysteries

Instructions

1. Prepare for Baking: Preheat your oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal later.

2. Separate the Eggs: Carefully separate the egg yolks and whites, placing them into two separate, clean mixing bowls.

3. Cream Yolk Mixture: To the bowl with egg yolks, add the granulated sugar. Using an electric mixer, beat on medium-high speed for 2-3 minutes until the mixture is thick, pale yellow, and creamy.

4. Incorporate Wet Ingredients: With the mixer on low, slowly stream in the melted butter and vanilla extract until fully combined.

5. Add Flour: Sift the flour into the batter and whisk by hand just until the flour is incorporated and the batter is smooth.

6. Add Milk: Gradually pour in the warm milk while whisking continuously. The batter will be very thin and liquid—this is correct!

7. Whip Egg Whites: Using a clean electric mixer with clean beaters, whip the egg whites on high speed until they form stiff, glossy peaks.

8. Fold Gently: Add about a third of the whipped egg whites to the thin batter and gently fold them in to lighten the mixture. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the air you’ve whipped in.

9. Bake: Pour the batter into your prepared pan and gently smooth the top. Bake for 50-60 minutes, or until the top is a deep golden brown and the center is set with just a slight jiggle.

10. Cool and Serve: Let the cake cool completely in the pan on a wire rack. Once cool, use the parchment paper to lift it out. Dust the top generously with powdered sugar, slice into squares, and enjoy the magic!