Sugee Butter Cake
130g castor sugar
1 tsp vanilla essence
1/8 tsp rose essence
¼ tsp salt
2 tbsp brandy
8 egg yolks
2 egg whites
1 tbsp castor sugar
55g self-raising flour, sifted
Line a 22cm square cake tin with greased baking paper.
Fry semolina in a dry wok for 8-10 minutes. Dish out and leave to cool.
Cream butter and sugar until light and creamy. Add semolina and continue to beat until well mixed. Add essences, salt and brandy. Add egg yolks, two at a time, beating well after each addition.
Beat egg whites with sugar until stiff. Add to creamed mixture and fold in sifted flour to mix.
Turn mixture into prepared pan and bake in preheated oven at 170°C for one hour or until golden brown and cooked through when tested with a skewer.