BUTTER CAKE SMOOTH AND RICH

YOU’LL NEED:

(310) G plain flour
1 Tsp. fine salt
10 Egg whites
310 G caster sugar
2 Esp. baking powder
10 Egg yolks, lightly beaten
455 G butter (or use 350 g for a less rich version)
6 tbsp. condensed milk
2 TspD vanilla extract
2 drops almond essence
2 Tsp. brandy

HOW TO MAKE:

1-and sprinkle lightly with flour. Tap out the excess flour.
Sift flour with salt twice.
2-In an electric mixer fitted with a whisk attachment, whip egg whites on medium-high speed (speed 4 on my Kitchen Aid mixer).
3-Once whites get foamy, stop the mixer and sprinkle baking powder over the whites.
4-Turn on the mixer, and whip to mix well.
5-Add sugar, a little at a time, in a steady stream.
6-Continue whipping on medium-high speed until thick or just about stiff peak stage.
7-Reduce speed, and add the beaten egg yolks, a little at a time.
8-Continue whipping for 1 minute after all the yolks have been added, until thick and creamy. Pour out into a large mixing bowl.
9-Clean the mixer bowl and dry thoroughly.
10- Place butter and condensed milk in the bowl. Using the electric mixer fitted with a paddle attachment, beat on medium speed (speed 3) until light and fluffy, about 5 minutes.
11-Add almond essence, vanilla extract and brandy (if using), and beat for 15 seconds until well blended.
12-Add one cup of egg mixture and beat for 30 seconds till well mixed. Fold in the flour-salt mixture lightly together with the rest of the egg mixture, all at once. Pour batter into the prepared cake pan. Level the surface evenly.
13-Bake at 175 deg C (350 deg F) for 10 minutes.
14-Reduce oven temperature to 135 deg C (275 deg F) and bake for a further 60 to 75 minutes, or until a metal skewer inserted into the centre of the cake emerges free of batter. When cake is done, remove pan from the oven and place on a cooling rack.
15- Let the cake cool in the pan for 10 to 15 minutes, then turn out onto a cooling rack to cool completely.

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