3 egg, yolks and whites separated 1 tablespoon water 1/3 cup + 2 tablespoons sugar 6 tablespoons melted butter 3/4 cup flour 1 teaspoon vanilla extract Pinch of salt 1-1/2 cups milk Confectioners’ sugar, for dusting (optional)

Preheat your oven to 302°. Grease a 7-inch round cake pan.

Separate the egg yolks from the whites, and set the whites aside.

Place the egg yolks in a large bowl. Add the water and sugar. Use a whisk to gently break the yolks, then beat together with the water and sugar until the mixture is a very pale yellow color and at ribbon stage.

Gradually beat in the melted butter until incorporated.

Sift the flour into the bowl on top of the batter, then use the whisk to gently and slowly stir until incorporated.

Add the vanilla extract and salt, and stir until incorporated and the batter is again forming ribbons.

Pour in the milk slowly while beating, and beat until well-combined. The batter will be thin and slightly foamy.

In a separate bowl, vigorously whisk the egg whites until thick, foamy, and stiff peaks form.

Fold the egg whites into the batter until just incorporated. Be careful not to over-stir, or you risk knocking the air out of the egg whites. There may be some lumps in your otherwise liquidy batter; that’s ok!

Pour the batter into the prepared cake pan. The batter will be very thin, like thick pouring cream, with some possible lumps. Again, that’s OK!

Bake for 50 minutes, until the top is golden-brown and gives slightly, without breaking, when you press it gently. The cake should be set and not jiggle in the tin.