Magic Vanilla Cake ~ Magisk vaniljkaka

Preheat the oven to 150°C and butter and flour a baking pan or line it with parchment paper. Place parchment paper on the bottom in any case so it's easy to remove the cake later. I usually always line a pan with parchment paper.

Start by whisking the egg whites until stiff peaks form. You should be able to turn the bowl upside down. Set aside.

Whisk the egg yolks with sugar until a white cream forms and pour in the cooled melted butter and milk.

Whisk lightly until combined. Lastly, whisk in the flour and vanilla sugar.

Take a little at a time of the egg whites and gently fold into the loose batter. Continue until all meringue is mixed in.

The batter will look a bit strange when you're done. Small meringue pieces float on the surface. That's okay, that's how it should look.

Pour the runny batter into the pan and bake in the middle of the oven for an hour. Start at 150°C and if you see it starting to brown on the surface before an hour has passed, lower the heat to 125°C. Depending on the oven. The cake should bake slowly but not burn on the surface. It took me a few batches to learn how my oven works.

IMPORTANT! Do not open the oven door while the cake is baking!

When the cake is done, after an hour, let it cool in the pan. It will sink a little but that's how it should be.

Cool the cake in the pan preferably overnight or for a few hours in the freezer if you can't wait.