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–+ servings

Sugee Cake

This recipe makes a very fluffy sugee cake because air is beaten separately into butter, egg yolks and egg whites. Besides toasted sugee, there's also toasted almonds in the cake, making it very nutty.
5 from 1 vote
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine Malaysia, Singapore
Servings 8
Calories 321 kcal

Ingredients
  

  • 60 g sugee aka semolina
  • 60 g almonds
  • 165 g unsalted butter at room temperature
  • 35 g castor sugar
  • 1 tsp golden syrup
  • 2 tsp brandy
  • 80 g yolks
  • 35 g castor sugar
  • 1 tsp vanilla extract
  • 20 g cake flour
  • 1/6 tsp baking soda
  • 80 g egg whites
  • 1/8 tsp cream of tartar
  • 35 g castor sugar

Instructions
 

  • Spread sugee thinly on baking tray lined with aluminium foil, bake 10 minutes at 180°C, stir thoroughly, continue baking till light brown and fragrant (another 5 minutes or so), leave till cool.
    60 g sugee aka semolina
  • Bake almonds at 180°C till brown and fragrant, 6-8 mins. Leave till cool. Chop roughly. Grind till fine.
    60 g almonds
  • Whisk butter and 35 g sugar till thick and pale. Add golden syrup and brandy. Mix till combined. Add baked semolina. Mix thoroughly. Set aside till semolina is soft, about 1 hour, in air-condition if weather is unusually hot so that butter doesn't melt.
    165 g unsalted butter, 35 g castor sugar, 1 tsp golden syrup, 2 tsp brandy
  • Preheat oven to 170°C. Line 18 x 5 cm round cake pan with parchment paper.
  • Whisk eggs yolks and 35 g castor sugar till thick and pale. Add vanilla extract and ground almonds. Sift cake flour and baking soda into mixture. Mix evenly. Add to butter mixture. Fold till almost even.
    80 g yolks, 35 g castor sugar, 1 tsp vanilla extract, 20 g cake flour, 1/6 tsp baking soda
  • Whisk egg whites till thick foam forms. Add cream of tartar. Whisk till foam thickens further. Gradually add 35 g castor sugar as you continue whisking. Keep whisking till egg whites just reach stiff peak stage. Fold into yolk and butter mixture in 2 batches till just evenly mixed, scraping down thoroughly as you fold.
    80 g egg whites, 1/8 tsp cream of tartar, 35 g castor sugar
  • Pour batter into cake pan. Level top. Bake till cake shrinks very slightly from sides, around 40 minutes. If cake browns too fast – check 25 minutes into baking – block oven's top heat with baking tray. Remove cake from oven. Let cool a few minutes. Unmould and leave on wire rack till completely cool.