Pillowy-soft cake filled with rich and velvety milk cream.
Just what heaven might taste like
Anyways, as promised, here it is! I finally made time to write down the recipe to share with you, so maybe this weekend you can try it too.
And don’t forget to share with me if you do. I always love to see your photos and get your comments or feedback!
As you can see, it really looks like a slice of heaven. And I promise, it tastes at least twice as good as it looks.
This cake is perfect for breakfast, snack or after dinner dessert. It’s so light and not too sweet that it will take some self control not to eat it all in one sitting.
The good news, it’s not that hard to whip up, especially if you have a mixer that helps you along the way. So you can make this again and again. And again!
In a bowl add the 4 egg whites, saving the yolks for later. With an electric mixer, beat the egg whites for a few minutes until doubled in size.
Add the cup of sugar and beat a few more minutes. Add the egg yolks while beating. Beat in the teaspoon of vanilla extract and the butter (soften).
Sift in the flour, corn starch and baking powder.
Add the finely grated zest of one lemon.
And beat until just combined.
Grease or line with parchment paper a 9×13 inch (23×33 cm) baking pan. Pour the batter and level with a spoon.
Bake in the preheated oven for 20 minutes or until done.
Remove from the oven and let it cool while you prepare the milk cream.
Add the vanilla extract and condensed milk, and whip some more.
When cold, cut the cake in half horizontally.
Place the top half, top-down back in the pan with parchment paper. The paper will help you to remove the cake from the pan later.
Add the cream and level with a spatula.
And carefully top with the bottom half of the cake.
Refrigerate for at least an hour, or until ready to serve.
Sprinkle with powdered sugar and cut into your desired size.
I made 12 rectangular bars. Each about 2 by 4.5 inches, but you’re welcome to cut these as you wish.
Store in the refrigerator for up to 3 days.