Indonesian Layer Cake

Recipe  from Diana's Desserts

Indonesian Layer Cake
17cm (7-inch) square cake tin

Ingredients: 7 egg yolks 150g caster sugar (superfine or granulated sugar) 1 tsp vanilla essence or extract 150g butter, softened at room temperature 1 tbsp brandy 90g plain flour (all-purpose flour) 1 tsp. mixed spice (pumpkin pie spice may be substituted for the mixed spice) 7 egg whites

Instructions: Grease the base and sides of a 17cm (7-inch) square cake tin and line base with greased grease proof paper (baking paper or parchment paper). Whisk the egg yolks with the sugar and vanilla essence until creamy. Beat in softened butter and brandy and stir in flour and mixed spice. Whisk egg whites until just stiff. Pour egg yolk mixture into egg whites and fold gently. Heat grill (or broiler in top part of oven) to moderate temperature (180 degrees C/350 degrees F) and place the prepared tin under grill (broiler in top part of oven) for 1 minute. Remove the tin from grill (broiler) and put in a ladle full (1/2 to 1 cup) of batter. Spread batter evenly by tilting tin, and grill (brown under broiler) for 5 minutes, or until lightly brown. Repeat until batter is used up. Turn out and cool on a wire rack. Cut the cake only when it is completely cooled. Makes 1 (7-inch) layer cake.