ingredients
- 5 egg yolks
- 5 egg whites
- 1 egg
- 60g of melted butter
- 100 ml of milk
- 60g plain flour
- 20g corn flour
- 1/4 teaspoon of salt
- 90g of powdered sugar
Preparation
Separate the yolks and whites of 5 eggs and put the yolks in a bowl. Add one whole egg.
Melt the butter in a double boiler with 100 ml of milk, stirring until smooth.
Add the flour and cornmeal to the melted butter mixture little by little, whisking until smooth.
Gently add the egg yolks one at a time, mixing well.
Beat the egg whites with a pinch of salt with an electric mixer on high speed. Add the powdered sugar in three additions, while continuing to beat until you have a mixture like whipped cream.
Incorporate 1/3 of the whites into the preparation and mix gently with a whisk, it is necessary to incorporate the whites without breaking them.
Pour the preparation into the rest of the whites and mix gently with a whisk.
Preheat your oven to 150°C and line a square mould (18 cm) with baking paper.
Pour the batter into the pan. Tap the pan on the work surface to remove any air bubbles.
Place your mold in another larger mold.
Place the molds in an ovenproof water bath and bake for 90 minutes at 150°C.
Sprinkle the top of the cake with powdered sugar, then slice and serve with warm strawberries!