Description
A festive cake that transforms eggnog into a creamy, dreamy dessert with magical layers.
Ingredients
Scale
- 4 large eggs (room temperature, separated into yolks and whites)
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter (melted and cooled)
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups eggnog (room temperature)
- 1/2 teaspoon ground nutmeg
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract (for topping)
- Ground nutmeg (for garnish)
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
- In a clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Set aside.
- In a separate large bowl, beat the egg yolks and sugar until pale and creamy. Mix in the melted butter, vanilla extract, and ground nutmeg.
- Gradually mix in the flour and salt until combined. Slowly whisk in the eggnog until the batter is smooth and runny.
- Gently fold the beaten egg whites into the eggnog batter in 2-3 additions.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 50-55 minutes, until golden and slightly firm to the touch.
- Allow the cake to cool in the pan for about 30 minutes, then chill it in the refrigerator for at least one hour.
- In a bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Slice the chilled cake into squares, top each slice with whipped cream, and sprinkle with ground nutmeg.
Notes
For best results, use room temperature ingredients and be gentle when folding in the egg whites.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg