Browa

Method

1. Heat the oven to 175°C (350°F).
2. Grease small flower, shell, fish, or madeleine-style moulds thoroughly, reaching into every detail.
3. Whisk the egg yolks with half the sugar until thick and pale. Stir in the milk, cooled margarine or butter, and vanilla.
4. Sift the cake flour, baking powder, and salt over the yolk mixture and fold only until no dry flour remains.
5. In a clean bowl, beat the egg whites until foamy.
6. Add the remaining sugar gradually and beat to medium peaks that hold their shape but still look glossy.
7. Fold one-third of the whites into the batter to lighten it, then gently fold in the rest in two additions without deflating the foam.
8. Fill the moulds about three-quarters full. Bake 12–16 minutes, until the tops spring back lightly and a skewer emerges clean.
9. Rest 3 minutes, then loosen while warm and cool on a rack. Serve once cool, or store airtight after the surfaces have fully dried.