Whip the egg whites and cream of tartar in a separate dish until soft peaks are formed using an electric mixer. Incorporate 125 ml (or 1/2 cup) of sugar gradually while continuing to beat until firm peaks are formed. Keep aside.
In a separate dish, use an electric mixer to combine the remaining sugar, butter, egg yolks, and vanilla. Slowly add the dry ingredients to the milk, one at a time.
The batter may be made lighter by stirring in 1/4 of the meringue. Toss the leftover meringue lightly with a spatula. Transfer the mixture to the pan that has been heated and ready.
To ensure a clean toothpick put in the middle of the cake comes out, bake for about 55 minutes. Quickly remove from mold and let to cool entirely on a wire rack.
Strawberry-Vanilla Smoothie
Peel the vanilla bean lengthwise and cut it in half. Extract the vanilla pod’s seeds using the pointy end of a knife.
Mix the sugar, strawberries, vanilla seeds, and pod in a basin. Let it macerate for about fifteen minutes. Eliminate waste. Take out the seed. Keep aside.
Vanilla Ice Cream
In a mixing bowl, use an electric mixer to whisk the cream, sugar, and vanilla extract until firm peaks are formed. Keep aside.
Putting Together
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