Ingredients
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1/2 cup packed brown sugar
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4 large eggs, room temperature, separated
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1 1/2 cups whole milk
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1/2 cup butter, melted and slightly cooled
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1 teaspoon vanilla bean paste (or vanilla extract)
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3/4 cup all-purpose flour
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Confectioners’ sugar, for garnish (optional)
Directions
1. Prepare the pan
Preheat the oven to 325°F (165°C). Grease a 9-inch square pan and line it with parchment paper.
2. Make the batter
In the bowl of a stand mixer fitted with the whisk attachment, whisk the brown sugar and egg yolks until light and foamy, about 5 to 6 minutes.
Add the milk, melted butter, and vanilla bean paste, mixing until well combined. The batter will be thin.
Sift in the flour and mix gently until incorporated.
3. Beat the egg whites
In a separate clean bowl, whisk the egg whites to stiff peaks.
Gently fold the egg whites into the batter. Lumps are normal and expected.
4. Bake
Pour the batter into the prepared pan.
Bake for 40 to 45 minutes, until the top is golden brown and slightly puffed. The center may jiggle slightly.
5. Cool and chill
Remove the cake from the oven and let it cool completely on a wire rack.
Refrigerate for at least 4 hours or overnight to allow the layers to fully set.
6. Serve
Before serving, dust with confectioners’ sugar if desired. Slice and enjoy.
