Add the flour and salt, mixing until smooth.
Gradually whisk in the lukewarm milk. The batter will be very thin.
Gently fold the beaten egg whites into the batter in 3 additions. It’s fine if some small lumps of egg white remain.
Pour the batter into the prepared pan.
Bake for 50–60 minutes, or until the top is lightly golden and set while the center still has a slight jiggle.
Cool completely, then refrigerate for at least 2 hours before slicing.
Dust with powdered sugar just before serving.
Tips
Room-temperature eggs help create the distinct layers.
Avoid overmixing the egg whites into the batter—small fluffy pieces are what help form the sponge layer.
Chill thoroughly before cutting for the cleanest slices.
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Chill Time: 2 hours
Total Time: About 3½ hours
Servings: 9 squares
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
