VANILLA VERSION –
4 eggs (at room temperature)
1 tsp vanilla extract
3/4 c sugar
1/2 c butter, melted
3/4 c flour
2 c milk warm
Separate eggs and beat egg whites until they are stiff. Set aside.
In a bowl beat egg yolks and sugar until light. Add butter and vanilla and continue beating for another minute or two, add flour and mix until fully incorporated.
Slowly add WARM milk and beat until everything is mixed together. Add egg whites, a third at a time and gently fold them in, repeat until all egg whites are folded in.
Pour batter into a greased 8×8 inch pan, bake in a 325 degree oven for 40 to 70 minutes or until the top is lightly golden.
Sprinkle powdered sugar on cooled cake.
CHOCOLATE VERSION –
4 eggs (at room temperature)
1 T water
3/4 c sugar
1/2 c butter, melted
6 1/2 T flour
6 T cocoa powder
2 c milk warm
pinch of salt
1 t vanilla extract
1 t vinegar
In a bowl beat egg yolks, water and sugar until light and creamy.
Add butter, vanilla and salt continue beating until mixture is light and fluffy.
In a bowl mix cocoa and flour together and add to egg mixture in 3 batches mix thoroughly after each addition.
Add the WARM milk a 1/2 c at a time and mix thoroughly (mixture will be thin).
In a bowl beat egg whites and vinegar until stiff.
Add a bit of the egg whites to the chocolate mixture and gently fold in. Reverse and add some of the chocolate mixture to the egg whites. Repeat until everything is well mixed and the mixture should be thin.
Pour the batter in a greased and floured 8×8 inch pan, bake at 325 degrees for 60 minutes or until done. Cake will still jiggle in the middle when you take it out. Cool completely before serving.
