Saturday, March 24, 2018


adapted from :
yield :   8 inch cake

Egg Yolk Batter :

2  egg  yolks  (I use grade A)
40  gm  peanut butter  (I use chunky peanut butter)
2  tbsp  peanut oil
4  tbsp  full cream milk
18  gm  fine sugar
60  gm  self-raising flour  ~  sifted

Egg White Foam :

2  egg  whites  (Grade A)
1/4  tsp  cream of tartar
40  gm  fine sugar

Directions :

Preheat oven at 170'C.
To make the egg yolk batter :  melt peanut butter and oil in a pot over low heat.  Set aside to cool slightly.
Beat egg yolks with sugar (18 gm) till the sugar dissolves slightly then add in the peanut butter mixture.  Mix well.
Add in milk then fold in flour until if forms smooth batter.
Beat the egg whites and cream of tartar until mixture forms soft peaks.
Gradually add in sugar (40 gm) beating at high speed until frothy and stiff peaks formed.
Divide the egg whites foam into 2 portion, gently fold the egg whites into the egg yolk batter. till well combined.
Pour batter into prepared mold/tube pan.
Bake at 170'C for 30 minutes or until cooked.
Remove from oven, invert cake onto table (if using tube pan) until completely cooled.

NOTE :  if using paper mold (bought from Daiso), invert the cake is not necessary...

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