Sift the flour with the baking powder. Beat the butter, granulated sugar and vanilla sugar to an airy mixture. Add the egg yolks and mix to a homogeneous mass. Put the mixer at low speed and add the flour and the milk in small quantities at the same time. The result must be a well mixed dough. Beat the egg whites stiffly and carefully fold them through the dough. Pour the preparation into a buttered baking tin and put it in a preheated oven at 185°C for 35 minutes. Allow to cool to room temperature before serving.

Chimay cake - Gâteau Chimacien  

250g pastry flour 250 gr fine sugar 125 gr of butter 3 eggs 1 dl of milk 1 tablespoon baking powder 1 packet of vanilla-flavored sugar
This cake is originally a local dish from Chimay. It resembles the 'quatre quart', but turns out to be lighter.
Photo: Chimaypromotion
A Recipe Guide For The Amateur Chef Belgian Cuisine

Chimay cake -

Gâteau Chimacien  

250g pastry flour 250 gr fine sugar 125 gr of butter 3 eggs 1 dl of milk 1 tablespoon baking powder 1 packet of vanilla-flavored sugar
Sift the flour with the baking powder. Beat the butter, granulated sugar and vanilla sugar to an airy mixture. Add the egg yolks and mix to a homogeneous mass. Put the mixer at low speed and add the flour and the milk in small quantities at the same time. The result must be a well mixed dough. Beat the egg whites stiffly and carefully fold them through the dough. Pour the preparation into a buttered baking tin and put it in a preheated oven at 185°C for 35 minutes. Allow to cool to room temperature before serving.
This cake is originally a local dish from Chimay. It resembles the 'quatre quart', but turns out to be lighter.
a recipe guide for the amateur chef Belgian Cuisine
Photo: Chimaypromotion