Excuse the lousy pic, I took it using my camera phone
7 egg whites
17 egg yolks
17 oz butter, softened
3 tablespoons condensed milk
8 oz castor sugar
5 oz self raising flour
1 tablespoon vanilla essence
1 tablespoon rempah kueh (spice mix)
Preheat oven to 175 degrees celcius.
Cream butter and condensed milk, set aside.
Whisk egg whites till slightly stiff, add sugar bit by bit and continue whisking. Once all the sugar has been added, add the butter, and continue whisking. Add the yolks one at a time till fully incorporated, and then add in the vanilla essence. Add the flour and then finally the rempah kueh. (*note: I need to reconfirm the order of adding in the ingredients.)
Grease and flour a 9x9" square cake tin, and pour enough of the batter to thinly coat the bottom layer. Place in oven with the top heat on, until brown. Remove from the oven, and press the cake down lightly with something flat. Pour some batter on the top, again to thinly coat the bottom, and put in the oven until brown.
Repeat until you finish your batter and are at the last layer. When placing the last layer in the oven, switch the oven back to top and bottom heat, and take out when the top layer is a nice golden brown.
Remove from oven, cool and slice to serve.
As you can see in my picture, the top of my cake has blackened because my MIL and I forgot about the
It's a simple cake to make, but tedious as you need to watch the cake to make sure it does not burn. You also have to remember to press each layer down once you take it out from the oven, if you look closely you can actually see at which point I forgot that step (the layer is thicker than the rest). Hehehe.