| Ingredient | Method |
| A: 230g unsalted butter, room temp. 15g light brown sugar 1/4 tsp salt 3 A egg yolks 120g plain flour 100g LP flour 2 tsp baking powder 120g dark sugar+ 60ml milk, microwave til sugar dissolved 1/2 tbsp vanilla essence B: 3 A egg whites 30g light brown sugar | 1. Use en electric mixer, cream the butter, salt and light brown sugar with medium speed until pale and fluffy. 2. Add in vanilla and egg yolks gradually, one egg yolk at a time. Beat well after each addition. 3. Turn the speed to low, mix in half the flour until incorporated. Add in dark sugar milk in and mix until well. Then mix in the balance flour. Set aside 4. In another bowl, beat the egg Whites until bubble stage, add in light brown sugar gradually and beat until stiff peak. 5. Divide the meringue into two portion. Fold the first portions into the egg yolks mixture and mix in low speed. Then using spatula, fold the remaining meringue into the egg yolk mixture until well combined. 6. Pour batter into a 7" cake pan lined with baking paper on bottom. Tap the pan to remove air bubble. 7. Bake in a preheated over at 180C about 50-55 minutes. |
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