- 30 g butter or margarine
- 250 ml milk
- 250 ml buttermilk
- 160 g sugar
- 15 g flour
- 1 ml salt
- 1 ml vanilla essence
- 2 eggs, separated
Cream the butter and sugar.
Beat egg yolks one by one into the sugar and butter cream.
Add the flour, salt and the milk alternately to the creamy batter, mixing well after every addition.
Beat egg whites until it reaches the stiff peaks stage.
Add vanilla essence and fold in stiffly beaten whites and bake for an hour in a deep pan or oven safe bowls at 180 degrees C.
Serve with sauce of your choice.