Healthy Gourmet Burgers
(July-August 2008)
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| 2/12/2003 |
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Sugee Cake Recipe by Amy Beh
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Ingredients 275g butter 275g castor sugar 125ml UHT milk 200g sugee 13 egg yolks 4 egg whites 2 tbsp (extra) castor sugar 1 tsp vanilla essence ½ tsp rose essence 2 tbsp brandy 100g ground almonds 60g crystallised melon, chopped
Sifted: 55g plain flour ½ tsp bicarbonate of soda
Method Cream butter and three-quarters of the sugar. Add in milk, beating the mixture all the time. Stir in the sugee and allow to stand for 1–1½ hours.
Beat egg yolks and remaining sugar until sugar dissolves. Add egg yolk mixture a little at a time into the creamed sugee mixture.
Beat egg whites and two tablespoons of sugar until just stiff. Fold in flour and ground almonds into the sugee mixture followed by the beaten egg white.
Stir in brandy, essences and crystallized melon to mix. Turn mixture out into prepared pan. Bake in preheated oven at 170°C for 1¼–1½ hours or until cake is done when tested with a skewer.
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