Sugee cake

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

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Preparation

• 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.