Thursday, February 19, 2009

Light Sugee Cake Recipe

WOW! It has been a long time since I last posted on this blog, with Chinese New Year orders as well as my travelling.

Shall be giving the recipe for a light sugee cake. This sugee cake is a lighter version, not as 'sinful', and differs from the normal rich and heavy sugee cake that is usually served at weddings. Sugee cake uses semolina which is a very gritty, coarse type of flour, usually made from wheat. It contains the nutritious heart (endosperm) of the grain, which is left behind during milling when the finer flour is sifted.

Light Sugee Cake Recipe



  • 225 g butter
  • 120 g semolina


  • 90 g sugar
  • 5 nos. egg yolks


  • 1/4 tsp cream of tartar
  • 90 g sugar
  • 5 nos. egg whites

  • 10 g milk powder
  • 80 g Hong Kong flour (low protein flour)
  • 1 tsp double action baking powder
  • 1/2 tsp soda bicarbonate


  • 40 g ground almond


  • 1 dsp brandy

  • Sieve D
  • Mix E and D together
  • Cream A till light and fluffy. Leave aside for 1 - 2 hours
  • Cream B till increase in volume and lighter in colour
  • Fold A into B
  • Whisk C till stiff
  • Fold in D/E and C alternately
  • Add F
  • Pour batter into lined 7" cake tin
  • Bake at the following temperature
  1. 10 minutes at 200 degrees C
  2. 10 minutes at 180 degrees C
  3. 15 minutes at 160 degrees C
  • Remove cake from oven once done