Semolina Cake Recipe

250 g butter

180 g Castor sugar

100 ml fresh milk

5 big eggs

140 g self-raising flour

100 g semolina flour

1 tsp vanilla essence

Method:

1. Measure all the ingredients and put aside.

2. Cream butter with 150 g of Castor sugar till creamy. Add fresh milk and semolina flour together. Mix well and leave aside for two hours.

3. Heat up the oven about 180 degrees Celsius.

4. Separate the egg yolk and egg white. Beat the egg white with the remainder sugar till fluffy.

5. Add the egg yolk into the creamed mixture one at a time. Then mix in the self-raising flour till well-mixed. Add in vanilla essence for added aroma.

6. Fold in the whisked egg white slowly into the cake mixture.

7. Pour the cake mixture in a greased round or square tin about 20 cm in diameter.

8. Bake the cake in the hot oven about half an hour.

Note:

a) Cream soft butter till fluffy and creamy. Do not over-creamed. When semolina flour is added to the creamed mixture, leave it aside for 1 hour to rest. This is to soften the grainy semolina to give it a better taste.

b) Semolina can be bought in the supermarkets or bakery shops. The semolina should be fried or baked for a few minutes to get a nice aroma. Nowadays baked or fried semolina is sold.

c) The eggs should be separated before adding to the cake mixture. This is to prevent the cake mixture from cuddling if not well-mixed. To do so, whisk the egg white till fluffy. Add the egg white to the cake mixture by folding it with a metal spoon.

d) If the cake mixture cuddles, add some flour to the creamed mixture and beat thoroughly. If this is not done, the cake will be heavy and not well risen.

e) The cake should be cooled first before cutting into desired shapes. The usual shapes are square, rectangle, diamond and triangle.