Ingredients 

• 3 large eggs, separated
• ½ cup granulated sugar
• 6 tbsp unsalted butter, melted (but not hot)
• ½ cup all-purpose flour, sifted
• 1 cup + 2 tbsp light cream (10%) or half-and-half
• 1 tsp vanilla extract
• Powdered sugar, for topping
• Unsweetened cocoa powder, for dusting
• Ground cinnamon, optional

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Step-by-Step Instructions

1. Prepare the Egg Yolks

Separate the eggs.
In a large bowl, beat the yolks with the sugar until pale and creamy.

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2. Add the Melted Butter

Slowly drizzle in the melted butter while mixing.
Make sure the butter is warm, not hot, so it doesn’t cook the eggs.

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3. Add the Flour

Sift in the flour and mix until smooth and lump-free.

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4. Warm the Cream

Heat the cream gently to about 100°F (40°C).
Stir in the vanilla extract.

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5. Combine Batter

Pour the warm cream into the batter slowly, whisking until fully combined. The batter will be very thin — that’s normal!

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6. Whip the Egg Whites

Beat the egg whites until stiff peaks form.

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7. Fold in the Egg Whites

Gently fold the whipped whites into the batter. Don’t overmix — small lumps of egg white help create the layers.

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8. Prepare the Pan

Grease and flour a 8-inch (20 cm) springform pan, or line it with parchment. Pour the batter into the pan.

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9. Bake Low and Slow

Bake in a preheated oven at 325°F (165°C) for 35–40 minutes. The cake should jiggle slightly in the center.

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10. Cool Completely

Let the cake cool fully in the pan, then refrigerate for best layering.

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11. Serve

Slice and dust with:

• powdered sugar
• cocoa powder
• cinnamon

Enjoy the magic ✨