Sugee cake

8 servings
30 min
30 min
Semolina Cake made pretty


Number of serving: 8
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


  • 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.


Sugee Cake, photo 1
Sugee Cake, photo 2
Sugee Cake, photo 3


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