227g Salted Butter

200g Fine Sugar

6 Egg Yolks

1 tsp Vanilla Extract

170g Plain Flour, sifted

140g Semolina, lightly toasted

10g Ground Almond, lightly toasted

1 Tbsp Baking Powder

180g Full Cream Milk

6 Egg Whites

45g Fine Sugar

Sugee Cake by


1. Grease and line an 8″x8″ pan. Preheat oven to 170°C.

2. Combine flour, semolina, almond and baking powder and set aside.

3. Whip egg whites till frothy then gradually add 45g of sugar and continue whipping until you reach a soft hook. Set it aside.

4. Place butter and sugar into a mixing bowl and mix on high for 10 minutes until mixture is fluffy and pale. *key step*

5. Add 1 yolk at a time and mix well. Add vanilla extract.

6. Add half the dry ingredients and mix on low until just combine. Alternate with milk and remaining dry ingredients.

7. Finally, add the egg whites in 3 additions and fold gently until well incorporated.

8. Pour batter into the prepared oven and knock the pan several times to release any large pockets of air.

9. Bake at 170°C for 55-60 minutes on a low rack. You may want to quickly cover the top of the pan with baking paper or foil for the last 15-20 minutes to avoid too much browning.

10. Remove pan from the oven and rest for 10 minutes before unmoulding and cooling completely on a wired rack.

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