Diana's Desserts - www.dianasdesserts.com

Indonesian Layer Cake

Servings: Makes 1 (7-inch) cake
Making this cake may take a little more work, but the end result is worth the effort.

7 egg yolks
150gm (5oz.) caster sugar (superfine or granulated sugar)
1 tsp. vanilla essence or extract
150gm (5oz.) butter, softened at room temperature
1 tbsp. brandy
90gm (3oz.) plain flour (all-purpose flour)
1 tsp. mixed spice (pumpkin pie spice may be substituted for the mixed spice)
7 egg whites

1. Grease the base and sides of a 17cm (7-inch) square cake tin and line base with greased greaseproof paper (baking paper or parchment paper).

2. Whisk the egg yolks with the sugar and vanilla essence until creamy. Beat in softened butter and brandy and stir in flour and mixed spice.

3. Whisk egg whites until just stiff. Pour egg yolk mixture into egg whites and fold gently.

4. Heat grill (or broiler in top part of oven) to moderate temperature (180 degrees C/350 degrees F) and place the prepared tin under grill (broiler in top part of oven) for 1 minute. Remove the tin from grill (broiler) and put in a ladle full (1/2 to 1 cup) of batter. Spread batter evenly by tilting tin, and grill (brown under broiler) for 5 minutes, or until lightly brown. Repeat until batter is used up.

Turn out and cool on a wire rack. Cut the cake only when it is completely cooled.

Makes 1 (7-inch) layer cake.

Submitted By: Irene
Date: March 17, 2004