Sugar Machine

This Malaysian recipe is from Adam Liaw’s ‘Two Asian Kitchens’, a book which my Mother has added to her library collection of cookbooks.

Ingredients:

220g caster sugar

85g unsalted butter

1/2 tsp vanilla extract

4 eggs, at room temperature

125ml condensed milk

150g plain flour

1/2 tsp bicarb soda

1. Put the sugar into a medium saucepan and heat gently, swirling occasionally, until melted to a dark caramel. Reduce this heat to low and add 250ml water (watch out, it spits.) The caramel will solidify but continue to stir over low heat until no lumps remain and you have a thin liquid caramel. Set aside to cool, stirring occasionally.

2. Preheat oven to 170’C. Grease a round cake tin and line with baking paper. Cream butter and vanilla extract until the mixture becomes slightly pale.

3. In a separate bowl, whisk eggs until well combined. Add eggs, condensed milk and caramel to the creamed butter and whisk to combine. Sift together the flour and bicarb soda and whisk into butter mixture. 

4. Pour the batter into the tin and let to settle for a minute or so. Bake for 50 minutes or until the cake is springy to touch in the centre. Leave to cool in the tin.

Great with coffee ;)

- Baked by Kate