Vanilla Flower Egg Cake

1.Preheat your oven to 170°C (340°F). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.

2.In a large mixing bowl, separate the egg yolks from the whites carefully, placing whites in a clean, dry bowl.

3.Whisk the egg yolks with half of the granulated sugar (75 grams) and the vanilla extract until the mixture is pale, thick, and creamy, about 3-4 minutes.

4.In a separate bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining sugar (75 grams) while continuing to beat until stiff, glossy peaks form.

5.Gently fold one-third of the beaten egg whites into the egg yolk mixture to lighten it. Then carefully fold in the remaining egg whites, taking care not to deflate the batter.

6.Sift the flour over the batter in two additions, folding gently after each addition until just combined. Avoid overmixing to keep the batter airy.

7.Fold in the melted butter gently to incorporate without losing volume.

8.Pour the batter into the prepared cake pan, smoothing the top with a spatula.

9.Bake in the preheated oven for 25-30 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

10.Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

11.Once cooled, dust the top lightly with powdered sugar if desired.

12.Decorate the top of the cake with fresh edible flowers arranged delicately for an elegant presentation.

13.Serve the Vanilla Flower Egg Cake as a light dessert or alongside tea for a charming treat.