INGREDIENTS

• 7 eggs
• 200g sugar
• 250g salted butter
• 280g self-raising flour
• 1 tsp vanilla essence

METHOD

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.

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NOTE

• 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