Traditional Layer Cake

Ingredients (A):
675g Butter
525g Caster Sugar
11/2 tsp Vanilla Essence
11/2 tbsp Brandy
29 Egg Yolk (A size)

Cream butter with caster sugar together. Then add-in vanilla essence & brandy.
Lastly, add the egg yolk one at a time. Mix well for each egg yolk addition. [batter(A)]

Ingredients (B):
300g Superfine Flour
3/4 tsp Baking Powder
3 3/4 tsp Mixed Spices

Mixed well and sift. Then fold into [batter(A)]

8 Egg White (A size)
In a clean bowl, whisk egg white until stiff before fold into batter(AB)

75g Melted Butter for brushing

Other Tools :
10" x 10" x 2" Square baking tray lined with baking paper at the base only
Scoop (size: 3/4 cup)
Brush
Skewer
Serving spoon

Method:
1) Pre-heat oven at 200 degree celsius.
2) Take 2 scoops of batter into the baking tray. Level evenly.
3) Bake in the oven till brownish. About 1 1/2 minutes
4) Take it out from the oven. Gently brush with a bit of melted butter.
5) Then use the serving spoon to press the whole surface of the cake gently.
6) Add 1 1/2 scoop of batter and gently spread over the cake.
7) Continue bake till brownish.
8) Follow step (4) till step (7) until the batter finished.
9) For the final layer, bake in the oven at 180 degree celsius for about 10 minutes
    or till golden brown.

Note :
1) If there is some air bubble after baking each layer of cake,
    use the skewer to release the air.
2) This cake serve best after 2 days.