Vanilla Pudding Cake

Vanilla Pudding Cake

Ingredients

1/2 cup unsalted butter, melted and allowed to cool to room temperature

2 cups lukewarm milk

1 and 1/4 cup sifted powdered sugar

4 egg yolks and whites separated

1 tablespoon purified water

1 cup sifted all-purpose flour

2 teaspoons pure vanilla extract

Powdered sugar for decoration

Instructions

Start by preheating the oven to a temperature of 325°F (163°C).
Apply a thin layer of non-stick baking spray to an 8×8 inch baking dish to ensure even distribution. Set the plate aside.

In a clean bowl, beat the egg whites vigorously until they form a stiff mixture. Once finished, set them aside.In a separate container, mix the egg yolks with the sifted powdered sugar. Beat them until the mixture turns light yellow.
Add the melted butter and the tablespoon of purified water to the previous mixture, making sure to mix everything evenly. This should be done for about two minutes.

Add the sifted flour to the mixture, making sure that it has a homogeneous consistency and that there are no visible lumps.Gradually add the warm milk and pure vanilla extract to the mixture, making sure to mix evenly to obtain a homogeneous dough.
Carefully add the previously beaten egg whites to the dough. It is advisable to do this in three separate portions to ensure complete integration without losing air to the egg whites.

Pour the finished dough into the prepared baking dish and place in the preheated oven. The baking process should take between 40 and 60 minutes depending on your oven specifications.It is recommended to check the cake after 40 minutes. If the surface browns prematurely, we recommend protecting the cake with aluminum foil.

Once the cooking is finished, we take the cake out of the oven and let it cool to room temperature. Once properly cooled, it can be lightly garnished with powdered sugar for presentation purposes.