Malaysian Style Lighter Sugee Cake
This cake is something that my Eurasian family makes for special occasions. It makes an appearance during weddings and Christmas. Sugee cake, as I remember it, is a very dense pound cake. In this recipe, I've lighten it up with some baking powder to make a less dense form of the cake I remember so fondly. It is best enjoyed warm.
- 4 eggs
- ¾ cup brown sugar
- ¾ cup butter
- ½ cup sugee flour (may use semolina to substitute)
- ½ cup all purpose flour
- 1 tsp baking powder
- 85 mls milk (whole or 2% preferred)
- 2 tbsp vanilla essence
- 1 tbsp brandy
- 1 tbsp sliced nuts (cashews or almonds)
- Preheat oven at 350F.
- Cream butter and sugar.
- Separate egg yolks from whites. Whisk egg whites until stiff.
- Mix together sugee, all purpose flours and baking powder.
- Once butter and sugar are creamy, add 2 tablespoonful of flour mix and 1 egg yolk and mix in gently until all flour and eggs are used up.
- Mix together milk, brandy and vanilla essence and mix gently into cake mixture.
- Gently stir in whisked egg whites. Then add sliced nuts.
- Bake in 8"x8' square pan in preheated oven for 30 minutes or until knife comes out clean from cake.
- Best served warm with a cup of tea.