Layer Cake

Layer Cake

Ingredients

One 18 cm square tin

300g butter

250g icing sugar

5 egg whites

1 tsp baking powder

15 egg yolks

110g Hong Kong flour

1 tbsp mixed spices

1 tsp brandy

Method

1 Preheat upper and lower elements of oven to 200*C. Grease baking tin and line with grease-proof paper.

2 Beat butter with half the icing sugar (125g) until light and fluffy. Set aside.

3 Beat remaining icing sugar with egg whites and baking powder until firm peaks form. Add egg yolks one at a time, beating well after each addition.

4 Fold cutter mixture (Step 2 ) into egg mixture (Step 3). Fold in Hong Kong flour followed by mixed spices and brandy.

5 Pour 1/2 cup batter into baking tin and spread evenly. With both upper and lower elements set  to 200*C, bake until golden brown. Remove from oven, prick several holes, and brush with melted butter to keep cake moist.. Spread another 1/2 cup batter over first layer. Bake until golden brown, remove from oven, prick several holes, and brush with melted butter.

6 Switch off lower heating element. Repeat layering and baking until only 1/2 cup batter is left. Set both upper and lower elements to 180*C, Spread remaining batter evenly and bake for 10 minutes.