Thursday, March 8, 2012

Sugee Cake


110g butter
35g    caster sugar
1/4tsp  salt
3       egg yolk
1/2tsp vanilla paste
1/8tsp almond essence(optional)
50g    cake flour
1/2tsp  baking powder
1/8tsp baking soda
60g semolina flour
15g ground almond
15g diced almond
2tbsp milk

2       egg white
40g    caster sugar

adequate almond flakes

1. Mix semolina flour ground almond and diced almond together, set aside.
2. Sift flour, baking soda and baking powder together, set aside.
3. In a mixing bowl, cream butter, salt and sugar until light and fluffy.
4. Slowly beat in egg yolk, vanilla essence and almond essence until well combined.
5. Fold in flour and milk till combined.
6. Lastly, fold in semolina and almond mixture.
7. Cover and set aside to rest for 30mins.
8. Preheat oven to 175C.
9. Use a cake mixer, whisk egg whites till frothy.
10.Gradually add in the sugar and whisk till stiff peaks.
11.Fold in 1/4 of the meringue into butter mixture until combined.
12.Then fold in the rest of the meringue in 2 portions until well combined.    
13.Pour batter into a lined and greased oval pan.
14.Scatter almond flakes on the surface.
15.Bake in a preheated oven for 30-35mins.
16.Remove cake from tin and cool on a wire rack.

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