Name: Sugee cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: En
Ingredients: 250 gram butter, softened; 220 gram castor sugar (original recipe was 250gm, I reduced it slightly); 125 gram self raising flour; 125 gram semolina flour; 1 teaspoon baking powder; 85 ml fresh milk (original recipe evaporated milk); 1 teaspoon vanilla essence; 1 teaspoon brandy (original recipe buttercream essence); 5 whole eggs (separated); 1 egg yolk

Ingredients

250 gram butter, softened
220 gram castor sugar (original recipe was 250gm, I reduced it slightly)
125 gram self raising flour
125 gram semolina flour
1 teaspoon baking powder
85 ml fresh milk (original recipe evaporated milk)
1 teaspoon vanilla essence
1 teaspoon brandy (original recipe buttercream essence)
5 whole eggs (separated)
1 egg yolk

Preparation

Preparation30 min

Cook time30 min

Sieve semolina flour, self raising flour and baking powder.Separate all eggs (you would have 6 yolks in a separate bowl and all the egg white in one bowl) Preheat oven to 170C.
Cream butter and sugar till fluffy.
Add egg yolk one at a time, beat well.
Add milk, vanilla essence and brandy. Mix well.
Whisk egg white until stiff separately.
Fold in flour into the cream mixture and add egg white. Mix well.
Pour batter into spice jars or 9 x 9 inch tray and bake 30 minutes for spice jars and if by 9x9 inch tray bake for 60 minutes.