The ingredients are as below
450g butter
275g fine castor sugar
1tsp vanilla essence
1tbsp brandy
20 egg yolks
10 egg whites
85g fine castor sugar
225g superfine flour
½ tsp baking powder
2 ½ tsp mixed spices
1. Line and grease the base of a 23cm (square) loose-bottomed tin. Preheat oven to 180 C.
2. Sift flour, baking powder and mixed spices into a bowl then divide into three equal portions.
3. Beat egg yolks until creamy with a hand-held electric mixer.
4. Cream butter, sugar and vanilla essence until light. Add brandy and continue to cream until fluffy.
5 Fold in sifted dry ingredients in three batches, one-third at a time. Mix well with a metal spoon.
6. Whisk egg whites with sugar until stiff. Fold meringue into the creamed mixture until well-combined.
7. Spoon 4 tablespoons mixture into prepared tin and spread evenly. Bake in preheated oven for 10 minutes or till golden brown. Remove cake tin from oven and turn off the oven. Heat up the grill.
8.Brush each layer of the cake with a little melted butter. Use a skewer to prick the bubbles on the surface of the cake then press lightly with the flat bottom of a glass container. Continue in this manner until all the batter is used up.
9. Spoon 3 tablespoons of mixture over the first layer and spread evenly. Grill at 220 Celsius for 2 to 3 minutes or till brown. Repeat layer after layer till all the mixture is used up.
10. For the final layer, preheat oven at 150 Celsius and bake the entire cake for about 20minutes or until golden brown.
11. Leave cake in tin for a while before turning out onto a wire rack to cook. Cut the cake only when it is completely cooked.
Please take not that the cake will turn out beautifully only in an oven with two elements- a bottom heating element and a grill element. The flavours will also be enhanced after one or two days.
Try it out if you like to eat layer cake and tell me the result!! Cheers...
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