- 7 eggs
- 200g sugar
- 250g salted butter
- 280g self-raising flour
- 1 tsp vanilla essence
1 Preheat fry pan on medium fire for 10 minutes.
2 In a mixing bowl, beat softened butter, sugar and vanilla essence with an electric beater until pale and creamy.
3 Add in one egg at a time, and beat until evenly mixed.
4 Sieve flour and fold into mixture using rubber spatula. Ensure flour is evenly folded into mixture.
5 Grease a big cake mould with butter and dust with a thin layer of flour. Pour mixture into mould and carefully tap bottom of mould to ensure air bubbles in mixture are released.
6 Put mould into frying pan and switch to low fire. Bake for 20-25 minutes.
- For glaze: In a saucepan, melt 100g of butter over medium-low heat till browned. Once browned, reduce heat and add in 1 cup of icing sugar, 1 pinch of salt, 1 tsp of vanilla essence and 4 tbsp of milk. Stir till evenly mixed. Let glaze cool slightly before pouring over cake.
- Use room temperature eggs
- Ensure butter is softened but not melted