| Ingredient | Method |
| A: 105gula melaka sugar +45g water, cook til sugar melted 95g unsalted butter, room temp. 30g condensed milk 6 B egg yolks 150g low protein flour 2 tsp baking powder 1 tsp baking soda 35g milk B: 6 B egg whites 30g light brown sugar 1/4tsp cream of tartar | 1. Use an electric mixer, cream the butter and sugar with medium speed until pale and fluffy. 2. Add in 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 milk and melted gula melaka and mix until well. Then mix in the balance flours. Set aside 4. In another bowl, beat the egg whites until bubble stage, add in sugar gradually and beat until stiff peak. 5. Fold 1/3 of the meringue into the batter to lighten it. After that, fold into remaining meringue and mix until well combined.. 6. Pour batter into 8" cake pan lined with baking paper on bottom. 7. Bake in a preheated over at 180C about 55-60 minutes. |
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