Espresso and Lime

1 Preheat your oven to 325 degrees
2 Prepare an 8"x8" square baking dish by spraying with non-stick spray and lining with parchment paper
3 Divide the eggs and place the 4 egg whites into a large mixing bowl and the 4 yolks into a smaller bowl and set aside
4 Whip the egg whites until they hold stiff peaks
5 In a separate bowl, cream together the egg yolks, 3/4 cup of granulated sugar and 2 tablespoons of water until the sugar dissolves and the color is a light pale yellow
6 Continue to mix on medium speed and gradually add in 1/2 cup of melted butter
7 Scrape the bottom and sides of the bowl to ensure all of the ingredients are being incorporated
8 Add in 3/4 cup of all purpose flour and 1/8 teaspoon of salt and mix to combine
9 Add in 2 cups of milk and 1 tablespoon of vanilla extract and mix until all of the ingredients are smooth and fully incorporated. You should have a loose, pale yellow batter at this point
10 Now gently add the whipped egg whites into the batter 
11 Stir gently 10-12 times to fold some of the egg whites into the batter, but not fully combine them. You should have a fluffy layer of egg whites remaining over the top of the batter (see photos above)
12 Pour the batter into the prepared baking dish
13 Bake at 325 degrees on a middle rack for 50-55 minutes or until the corners and edges are set and golden brown, but the center still wobbles when the dish is shaken
14 Transfer the cake onto a cooling rack or wooden cutting board and allow it to come to room temperature before transferring it to the refrigerator for 4 or more hours
15 Once fully chilled, remove the cake from the baking dish, cut into squares and dust with confectioners sugar
16 Serve chilled with whipped cream and fresh berries