Soften the butter in the microwave and leave to cool slightly. Sift the cake flour.
Separate the eggs. Make meringue by whisking the egg whites, adding the sugar gradually until stiff peaks form.
In a separate bowl, beat the egg yolks and whisk in the melted butter a little at a time. Then add the milk and the sifted flour, and mix gently.
Add in the meringue from Step 2 and carefully fold it in with a rubber spatula.
Cook in a waffle maker. (I set my waffle maker to the medium setting and cooked for 3-4 minutes.)
NOTE: Increasing the sugar to 50 g will produce deliciously sweet waffles that are great even without a topping (however, they'll be soft and moist as opposed to crunchy).
Recipe Photo The waffle pictured was dusted with powdered sugar and served with lightly whipped fresh cream (100 ml heavy cream, 1 tablespoon sugar, vanilla essence) and pineapple.
Story Behind this Recipe
I don't really like waffles made with yeast or baking powder in the batter, as they're quite heavy. Make a big batch of these when you have time and store in the freezer for a hassle-free treat anytime (defrost in a toaster oven for a few minutes at 750 W).
Make sure to use fresh eggs for the meringue, and whip until the peaks are stiff. Adjust the cooking time and temperature according to your waffle maker. If making rectangular waffles as in Step 5, this recipe will yield about 6 waffles. If making small, round ones as pictured above, you should get 7-8.