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Vanilla Pudding Cake


Vanilla Pudding Cake



1/2 cup unsalted butter, melted and allowed to cool to room temperature

2 cups warm milk

1 1/4 cup sifted powdered sugar

4 egg yolks and whites, separated


1 tablespoon purified water

1 cup whole sifted purpose flour

2 teaspoons pure Vanilla extract

powdered sugar for decoration


Start by preheating the oven to 325°F (163°C).


Apply a thin layer of non-stick baking spray to an 8×8 inch baking dish to ensure even distribution. Set

the plate aside.

In a clean bowl, beat the egg whites vigorously until they form a stiff mixture. When finished, set them

aside.In a separate container, mix the egg yolks with the sifted powdered sugar. Beat them until the

mixture turns light yellow.


Add the melted butter and the tablespoon of purified water to the previous mixture, making sure to

mix everything evenly. This should be done for about two minutes.

Add the sifted flour to the mixture, making sure that it has a homogeneous consistency and that there

are no visible lumps.Gradually add the warm milk and pure vanilla extract to the mixture, making sure

that everything is mixed evenly to obtain a homogeneous dough.


Carefully add the previously beaten egg whites to the dough. It is advisable to prepare the dough in

three batches to ensure complete integration without losing air to the egg whites.

Pour the finished dough into the prepared baking dish and place in the preheated oven. The baking

process should take between 40 and 60 minutes, depending on how equipped your oven is.It is

recommended to check the cake after 40 minutes. If the surface browns prematurely, we recommend

protecting the cake with aluminum foil.

Once the baking process is finished, we take the cake out of the oven and let it cool to room

temperature. Once properly cooled, it can be lightly garnished with powdered sugar for presentation



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