500 g butter
4 Tbsp Condensed milk
3 Tsp Brandy
200 g plain flour, sifted
1 Tbsp Lapis spice (Allspice) or cake spice or 5 spice
20 Egg yolks
170 g Castor sugar
6 Egg whites
110 g Castor sugar
1/4 tsp Cream of tartar
Preheat oven to 190 deg C. Grease and dust an 8×8 inch square pan. Cream butter, condensed milk and brandy at medium speed for abt 10-20 mins until fluffy and creamy. Add in the sifted flour and spice. Mix well and set aside.
Whisk egg yolks and sugar at max speed until thick. Add this mixture into butter mixture gradually till well mix.
Whisk egg whites, sugar and cream of tartar in a clean mixing bowl at max speed until stiff.
With a spatula fold 1/3 of the egg whites into butter and flour mixture and continue the process of folding the rest till two mixtures are well incorporated.
Spread a small amount of batter about 90-100g, weigh the batter to ensure even layer on the tin and bake till golden at the center rack. Take about 5-7mins for the 1st layer.
Second layer onwards, “low grill” function. Spread the batter evenly till it melted. Before going into the oven, give it a bang to let out the air bubbles. This will help to even out the layers too. Subsequent layer takes about 4 mins to bake, golden brown. Use a motar or a glass to lightly press and poke with satay stick each baked layer before adding new batter. Continue baking the cake by the layers until the batter uses up.
Note: For ovens that do not allow the setting of top heat only, place a baking tray of water at the bottom of the oven.