Ingredients
300gm Butter
125gm icing sugar
15 egg yolk
2 tablespoon condense milk
1/2 tsp vanilla essence
1 tsp brandy
110gm Hong Kong flour ) Sieve
1 tsp baking powder ) together
1 tsp mixed spices
1 tsp mixed spices
5 egg white
100gm icing sugar
Method:
1) Cream 125gm icing sugar with butter until
light and fluffy
2) Add 1 egg yolk at a time and cream till well
combine
3) Add condense milk and beat till well mixed
4) Add brandy and vanilla essence and beat well
5) Fold in sieved flour mixture evenly, leave aside
6) Beat egg white, while gradually adding 100gm
icing sugar till a firm peak
7) Fold firmed egg white into butter mixture till
well combined
8) Line the base of 18cm square tin and well
grease the base and side
9) Pour 100gm of batter into tin and bake in
pre-heated 210 degree celsius oven for 10 mins
till golden
10) Remove from oven and switch to upper heat
only, poke some holes on first layer of cake,
allowing the steam flow off
11) When cake is cooler, press cake top with a flat
lapis board
12) Then pour another 100gm batter on top
of second layer, bake for 10 mins or till golden
with upper heat only
13) Repeat till all the batter finishes, when baking
the last layer, switch to upper and lower heat
again and bake for 15 mins or till golden
