Bolo da vovis
A classic, tender butter cake batter that bakes up soft, airy, and rich with a delicate crumb. The whipped egg whites give it extra lightness without losing the buttery flavor.
Equipment
Ingredients
Ingredients
eggs (separated)
4 pcs
granulated sugar
2 xic
unsalted butter (softened)
180 g
Milk
1 xic
wheat flour all purpose
2 xic
Baking powder
1 col de sopa
cocoa powder
1 xic
Instructions
Prepare the oven and pan
Preheat the oven and prepare the cake pan so the batter can go straight in once mixed.
Whip the egg whites
Beat the egg whites until they form a light, firm foam, then set aside.
Make the batter base
Cream the eggs yolks, sugar, and butter until smooth and fluffy. Add the flour and milk gradually, mixing until the batter is homogeneous.
Fold in the whites and leavening
Gently fold the whipped egg whites into the batter, then add the baking powder and mix just until incorporated.
Bake the cake
Pour the batter into the prepared pan and bake until golden and set through the center.
Storage
Store completely cooled cake in an airtight container. Freeze slices individually for easier thawing.
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