Begin by gathering all your ingredients. Ensure that your butter is melted and that your eggs are at room temperature, as this will help them combine better.
Carefully separate the yolks from the whites of your four eggs. Place the yolks in one bowl and the whites in another. The yolks will create richness, while the whipped whites will provide lift to the cake.
In a large mixing bowl, whisk together the egg yolks and brown sugar until the mixture is thick and creamy. Add the melted butter and vanilla extract, mixing until well combined.
Sift the all-purpose flour into the mixture, followed by the lukewarm milk. Whisk until the batter is smooth. Don’t be alarmed if it seems a bit thin; this is normal!
In a separate bowl, use a whisk or electric mixer to beat the egg whites until stiff peaks form. This will take about 4-5 minutes. The egg whites should be glossy and hold their shape.
Gently fold the whipped egg whites into the batter using a rubber spatula. Be careful not to deflate the whites; this step is crucial for achieving the cake’s signature layers.
Pour the batter into a greased 9x13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for about 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. Once cooled, dust with powdered sugar if desired, slice, and enjoy a piece of magic!
