Stir in the egg yolks and milk, mixing until you have a silky, lump free batter.
3: Fold in the Meringue
Take one third of the meringue and gently mix it into the batter to loosen it.
Then, fold in the remaining meringue in two more additions, using a spatula and gentle motions to keep the batter airy.
4: Pour and Tap
Pour the batter into a parchment lined square or loaf tin (avoid greasing the sides).
Tap the tin on the counter several times to remove air bubbles that might cause holes during baking.
5: Water Bath Baking
Place the cake tin inside a larger baking dish and fill the outer dish with hot water halfway up the sides.
Bake in a preheated oven at 150°C (300°F) for about 60 minutes, or until the center springs back and a toothpick comes out clean.
6: Cool and Slice
When done, gently bang the tin on the counter a few times to release steam and prevent shrinking.
Let the cake cool completely in the tin, then transfer to a cutting board and slice with a serrated knife.
