1-Start by preheating your oven to 325°F (160°C) and buttering an 8″ x 8″ (20cm x 20cm) square cake tin to prevent sticking. This low temperature is crucial for the layers to form properly as the batter bakes slowly.

2-Next, separate the 4 eggs, beating the whites until stiff peaks form and setting them aside. In another bowl, beat the egg yolks with 3/4 cup (150g) sugar until pale yellow, which takes about one minute, then mix in 1 teaspoon vanilla extract and the melted unsalted butter. Stir in 3/4 cup (4oz / 115g) plain all-purpose flour just until combined, and gradually add 2 cups (500 ml) lukewarm milk while beating to form a smooth batter.

3-Now, gently fold in the beaten egg whites in three additions using a spatula, keeping the batter thin like thick pouring cream. Pour it into the prepared tin and bake for 40 to 50 minutes, checking at 30 minutes. The cake is ready when the top is golden brown and doesn’t jiggle when you shake the pan if it browns too quickly, cover with foil and bake in 10-minute intervals until set.

4-After baking, let the cake cool in the tin for 10 minutes before inverting it onto a rack to cool completely. This step helps it hold its shape and makes serving easier. Cut into squares and serve optionally dusted with icing sugar, along with whipped cream and fresh strawberries for a refreshing finish.