Description
This Soft and Sweet Vanilla Dessert is a light, fluffy baked treat perfect for a delicate finish to any meal. Combining whipped egg whites with a smooth vanilla batter, it bakes to a golden perfection with a tender, custardy center. Ready in just 30 minutes, this dessert is elegantly dusted with powdered sugar for a simple yet classic presentation.
Ingredients
Scale
Base Batter
- 3 eggs
- 15g sugar (1 tbsp)
- 1g salt (1/4 tsp)
- 20g all-purpose flour (2 tbsp)
- 180ml milk
- 1 tsp vanilla extract
Whipped Egg Whites
- 3 egg whites
- 35g sugar
For Preparation
- Unsalted butter (for greasing)
- Sugar (for dusting baking dish)
- Powdered sugar (for garnish)
Instructions
- Preheat and prepare: Preheat your oven to 200°C (390°F). Grease a baking dish or individual ramekins generously with unsalted butter and dust them with sugar to prevent sticking and add a subtle sweetness.
- Mix the batter: In a large mixing bowl, whisk together the 3 whole eggs, 15g sugar, salt, all-purpose flour, milk, and vanilla extract until the mixture is smooth and homogeneous without lumps.
- Whip egg whites: In a separate clean bowl, whisk the 3 egg whites until soft peaks form. Then, gradually add the 35g sugar while continuing to whisk until the egg whites reach stiff peaks, giving the dessert its light texture.
- Combine mixtures: Gently fold the whipped egg whites into the prepared egg mixture carefully until just combined, preserving as much air as possible to ensure a fluffy final texture.
- Fill and bake: Pour the combined batter into the prepared baking dish or ramekins, filling them about three-quarters full to allow room for rising. Place in the oven and bake for 13-15 minutes until the tops are golden brown and the centers are set but still tender.
- Finish and serve: Remove from the oven and allow to cool slightly. Dust the tops generously with powdered sugar and serve warm for a soft, delicate vanilla dessert experience.
Notes
- For best results, ensure the egg whites are whipped to the correct stiffness; underwhipping will result in a denser texture.
- Do not overmix when folding egg whites into the batter to maintain lightness.
- This dessert is best served fresh and slightly warm.
- You can use ramekins for individual servings or a single baking dish for a family-style presentation.
