1. Have ready an 8 inch round deep cake tin. Butter it really well. If you like, you can line it with baking paper to help make lifting the done and cooled cake out more easily. 2. Preheat the oven to 325*F. Beat the egg yolks together with the sugar and water until pale yellow in colour. Whisk in the melted butter, beating for about 2 minutes until evenly combined. Fold in the flour until completely incorporated. Slowly beat in the milk and vanilla.3. Using clean beaters whisk the egg whites until stiff peaks form, but they are not dry. Stir these into the batter 1/3 at a time until all have been incorporated. Try not to over mix. You don’t want the whites to dissolve completely. You should have plenty of small, fluffy little clumps in the batter.

4. Pour the batter into the prepared pan. Bake in the preheated oven for 40 to 60 minutes. When it is done it will be just slightly jiggly in the centre. I would start checking it at 40 minutes. You can cover the top lightly with a sheet of aluminium foil if you think it is browning too quickly.5. Allow to cool completely in the tin to room temperature. Place in the refrigerator, lightly covered, for about 4 hours before lifting out and cutting into wedges to serve. 6. Dust with icing sugar to serve. Fresh or frozen berries go very well with this.