6 eggs, separated
1 cup plain flour
1 ¼ cup icing sugar
1 tsp vanilla bean paste
½ cup butter, melted and cooled
2 cups milk
Sprig of mint
Icing sugar, for dusting
Preheat the oven to 160°C.
Separate the eggs. Whisk the egg whites until it forms stiff peaks.
Use a whisk to cream together the yolks and icing sugar until the mixture becomes light and fluffy. Add butter, milk and vanilla while continuously whisking. Whisk until everything is smooth and combined, continue to mix while you pour in the flour, this batter is very thin.
Add the egg whites and whisk through. Don’t worry if there are still chunks of egg whites on the top, this will create the fluffy top layer.
Pour into a lined baking tray and bake in the oven for 50 minutes. Once baked allow to cool for at least 2 hours, or ideally in the fridge overnight.
Dust with icing sugar and serve with sour cream and berries.