I made this recipe by accident one day while trying to make a version of tres leches cake batter using the ingredients I had on hand, mainly cake flour and not all purpose flour. What came out was most certainly not a tres leches, but it was still pretty delicious. I have called this my "budin de huevos", or egg bread pudding cake, because it's somewhere between a sponge cake and a bread pudding. It has the eggy-ness of a sponge cake, but the denseness and compactness of a bread pudding. Give this recipe a try if you have six eggs, cake flour, and a stick of butter laying around. It may just become your new favorite - It did for me!
6 eggs, separated into yolks and whites
1 cup of sugar
1 cup of cake flour
1.5 tsp. of baking powder
1/2 cup of milk
6 tbsp. of butter, softened
1 tsp. vanilla extract
- Preheat oven to 350.
- Beat egg whites until stiff and set aside.
- Combine milk and vanilla extract and set aside.
- Sift flour and baking powder together and set aside.
- Cream butter and sugar until fluffy.
- Add in egg yolks a few at a time and mix well after each addition.
- Add in flour mix alternately with the milk mix and mix well.
- Fold in egg whites.
- Pour batter in a 9x13'' glass bake pan.
- Place pan in hot oven and bake for about 18 minutes, or until golden brown on top.
- Remove from oven when done and place on wire wrack to cool.