Ingredients
Yolk Mixtures
230 g unsalted butter
100 g castor sugar
5 egg yolks
70 ml fresh milk
200 g Self Raising Flour
1/2 tsp salt
1/2 tsp baking flour
1 tbsp coco powder
(sieve SRF, baking powder, coco powder and salt 2-3 times
add in the raisin and mix well)
1 tsp vanilla essence
2 tbsp raisin (optional)
Meringue
5 egg whites
70 g castor sugar
Method
1) Preheat oven to 165 C. Grease and lined a 8 x 8 square pan with baking paper.
2) Cream butter and castor sugar till light and fluffy, add in egg yolk one at a time and mix until each its completely incorporate before adding the next.
3) Add in the flour mixture and milk in sequence : flour – milk-flour-milk, mixing until the flour has just been incorporated. Set aside.
4) In a clean mixing bowl, beat egg white until foamy, gradually add in sugar and whisk till stiff peak forms. Add 1/3 meringue to yolk mixtures and gently fold in with spatula. Then pour the egg yolk mixtures to remaining meringue and mix in gently till no white streaks remain.
5) Pour mixtures to a lined and grease 8″ x 8″ square pan. Smooth the top with a spatula. Bake the cake at 165-170 C for 40-45 minutes or till cake is cooked through.
6) Once baked, cool cake in pan for 10 minutes before transferring it into a cooling rack to cool completely.
Jessie Koey's Kitchen 