This suji cake recipe is given by Ken, my son who is currently pursuing a culinary course at a local college. He just write down the ingredients and briefly explained what needs to be done, I have to type out the whole recipe here for my own record... The cake is very slight and fluffy due to the egg whites separation method of preparation.. love the texture too, with the crunch provided by the sugi. Absolutely delightful to eat, especially with a cup of coffee to go with it.
I have reduced the butter because all I have got left was 200g. Turned out to be a blessing in disguise because the cake is not as oily as it would have been.
250g butter (1 used 200g)
80g castor sugar
10 egg yolks
100g suji flour
100g cake flour
5 egg whites
100g castor sugar
Cream the butter with sugar till creamy light. Add the egg yolks 2 at a time and beat till combined. Add another 2 and repeat until all the yolks are used up. Add vanilla essence at this stage.
Mix the 2 flours together and fold into the eggyolk batter. Mix well.
In another separate howl, beat the egg whites till soft peaks and then gradually add the sugar one third at a time. Gently fold the egg whites into the yolk batter and bake at 190 degC for 40 mins or until skewer somes out clean. Cool completely on rack before cutting.