Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F) and prepare the cake pan.
- Beat the butter and sugar together until light and fluffy.
- Add the egg yolks one at a time, followed by the vanilla and whiskey.
- In a separate bowl, sift the flour, baking powder, and salt, then add a third of this dry mixture to the butter mixture and mix on low speed.
- Alternate adding in halves of milk and the remaining dry mixture, mixing gently each time until combined.
- Beat the egg whites in a clean bowl until stiff peaks form and fold them into the batter gently.
- Pour the batter into the prepared pan, smooth the top, and bake for 30-35 minutes.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Nutrition
Calories: 350kcalCarbohydrates: 52gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4.5gCholesterol: 70mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 24gVitamin A: 10IUCalcium: 2mgIron: 6mg
Notes
Make sure all ingredients are at room temperature for better mixing. This cake can be dressed up with frosting or served plain. Don't hesitate to sprinkle some powdered sugar on top for an elegant finish. For variations, try adding lemon zest, brown sugar, or even swirling in cocoa for a marble effect! Store unfrosted cake wrapped tightly at room temperature for up to 3 days, or freeze for up to 2-3 months.
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