Reduce speed to medium and gradually beat in the sugar mixture. Add the egg yolks and beat until a smooth batter forms. Beat in vanilla extract Gently fold in the egg whites in three additions, stirring until no white streaks remain. Spoon batter to prepared pan, smoothing the top. Bake 25 to 30 minutes or until top of cake is lightly browned.
Step 5
Cool cake in pan for 5 minutes. Run a knife around the edge of the cake, remove cake from pan, discarding parchment paper, and cool completely on a wire rack Serve cake with Raspberry Sauce and fresh berries, sliced plums, or cherries. The cake can be covered in an airtight container and stored at room temperature up to 2 days.
Advertisement:
Advertisement:
Thanks for your SHARES!
Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
The Wholesome Charm of Low-Carb Biscuits in a Muffin Tin
Why Do Oven Doors Shatter and How to Prevent It?
No Bake Chocolate Oat Bars
Cheesy Stuffed Meatloaf Bites
Little Son Goes to Widowed Mom’s Boss to Ask for a Day Off, Next Day Boss Meets Her with Bouquet – Story of the Day
