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.
