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.
Hearty Baked Potato and Meat Casserole: A Comforting Family Favorite
Small crispy bites with au gratin mushrooms
Salted Butter Caramel Tiramisu and Pan-Fried Apples: A Gourmet Version of the Italian Classic
As soon as this recipe caught my eye, I was certain I had to try it. And let me tell you, it did not disappoint. Absolutely delicious!
BREAD PUDDING RECIPE: EASY OLD FASHIONED RECIPE
Pistachio Pie Stuffed French Toast
THE BEST BANANA CAKE EVER
Easy Homemade Feta Cheese with Just Lemon and Milk!
White Chocolate Almond Raspberry Cake
