The cake is best served warm or at room temperature. Any leftovers you may have afterwards don’t have to be refrigerated. Simply wrap up the leftover cake with aluminum foil or plastic wrap to keep it from drying out.
- 310 g plain flour
- 455 g butter
- 310 g caster sugar
- 2 tsp baking powder
- 10 egg yolks, lightly beaten
- 10 egg whites
- 6 tbsp condensed milk
- 1 tsp fine salt
- 2 tsp vanilla extract
- 2 drops almond essence
- In a mixing bowl, whip the egg whites on medium-high speed until the egg whites get foamy, then stop the mixer and sprinkle baking powder over the whites and mix well.
- Add sugar, gradually, in a steady stream and continue whipping on medium-high speed until thick or just about stiff peak stage.
- Add the egg yolks and whip for about 1 minute, until thick and creamy, then pour out into a large mixing bowl.
- Clean the mixer bowl and dry well.
- Place butter and condensed milk in the mixer bowl and beat on medium speed for about 5 minutes until light and fluffy.
- Add the almond essence and vanilla extract and beat for a few seconds until well blended.
- Add in one cup of the egg mixture and beat for half a minute till well mixed.
- Fold in the flour/salt mixture lightly together with the rest of the egg mixture all at once.
- Lightly grease the base and sides of a cake pan with butter and sprinkle lightly with flour and transfer the batter inside.
- Place oven rack in the bottom third of the oven and bake in a preheated oven at 175°C for 10 minutes then reduce oven temperature to 135°C and bake for a further 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out dry.
- Remove from the oven allow to cool in the pan for about 15 minutes, then transfer to a cooling rack to cool completely.
- Serve and enjoy.