Ingredients:
20 egg yolk
14 egg white
400g Margarine
100g Butter
400g powdered sugar/icing powder
100g milk powder
100g condensed milk
200g AP flour
1 tsp vanilla powder
Directions/Instructions:
- Beat the margarine, butter, and sugar until soft and fluffy for about 10 mins on speed 3-4
- Slowly add the egg yolk one at a time till finish.
- While the mixer is in slow mode, add the condensed milk, milk powder, vanilla powder, and flour. Mix well and set aside.
- In another bowl, beat the egg whites until soft peaks form. Add the egg white batter to the butter mixture. Mix well using a spatula.
- Prepare a 9x9 inch baking pan, grease only the bottom with butter then layered with parchment paper.
- 1st layer, weigh 180g, and pour the batter into the pan. Flatten the batter with a spoon until it is evenly distributed.
- Preheat the oven to 180 deg C using a top-bottom temperature and bake for about 8 min. After it's hot, change the temperature setting to the top position only with a temperature of 160 deg C.
- Bake the 1st layer in the oven for 8 mins or until golden yellow and then removed from the oven. Press the top layer with the cake pressor,
- The second layer and subsequent layers use the same weight. For the last layer, change the temperature to 180 deg C using a top-bottom and bake for 15-20 mins overall.
- Remove from the oven and let the cake rest in the tin until it is cool down completely. Before removing the cake from the pan, give a little shake until the edges of the cake do not stick to the pan.
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