This is yummy and most importantly MOIST!
The recipe is for a 4x8 loaf or basically half the size of the usual 8x8 that is being sold. If you want to make a bigger cake, just double the recipe.
Line your baking tin with parchment paper and heat 190 celcius oven with a tray of water for Bain-Marie. I've been taught to do this in the hotel to keep the cake moist due to the long (oh yeah 3 hours baby!) process in the oven. Back then I would make 4 humongous trays each time for the hotel buffet! Good times ! 👍👍
250g salted butter (I used Anchor)
2 tablespoon condensed milk
1 teaspoon vanilla essence
Firstly, whisk butter and condensed milk until light and fluffy. Add vanilla essence
10 egg yolks
150g sugar
Whisk yolks with sugar until ribbon stage or when it turn into a fluffy pale yellow mixture . Add slowly into the butter mix.
100g flour
2 teaspoon spice mix
Sift the flour and add into the butter mix next.
4 egg whites
20g sugar
Beat the whites with sugar until stiff peaks. Fold into the mix.
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Simple enough right? Now the 3 hour process starts!
The batter will be a yummy thick mixture. Spread a layer of batter (about 1/3 cup)
And pop it in the oven for 8-10 minutes depending on your oven. I use the rack above the middle one so that I can cook & brown the cake quickly without drying it out.
Pull it out and spread another layer. Bake again and continue spreading and add sliced prunes on every third layer. I love prunes so I tend to go overboard. I had a total of 18 layers which equal to 3 hours of slaving in front of the oven.
Don't forget to continuously add water to the water bath (Bain-Marie).
Bake the final top layer for 15 minutes so that you get a nice golden brown hue.
Unmold and cool before slicing & enjoying with your cup of tea.
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