- 450gm butter
- 140gm sugar
- 10 large eggs
- 510gm condensed milk
- 240gm cake flour
- few drops of red food colouring
- Preheat oven on grill setting. (My oven has either 230C or 250C setting, so I used 230C)
- Use a 9x9 inch square pan. Line bottom of pan. Warm up pan for step 8 (I do this over the hot water I prepared for the water bath later).
- Pan needs to be warmed up at step 2 for even distribution of batter. You can either warm it up in the preheating oven or over a pot of hot water.
- Beat sugar and butter until light and fluffy.
- Add in eggs, one by one. Beating well after each addition.
- Mix in condensed milk
- Sift flour and fold into batter.
- Divide batter into 2 parts. Colour one part with red food colouring, leave the other plain.
- Spread a ladle of batter(red) evenly onto hot pan.
- Tilt pan left and right to level batter. Grill for 7 minutes or until golden.
- Remove from oven and press cake layer to remove excess air. Spread another ladle of batter (plain) over the cooked layer, tilt pan to level batter and arrange haw flakes onto batter. Grill for 7 minutes or until golden.
- Alternate step 9 and 10 until batter is finished.
Switch off oven fan when u do this cake, if not, the bottom will burn at the end of the baking. If the fan cannot be turned off, like my oven, even on grill mode, bake this cake in a shallow water bath to prevent the base from over browning. My baking pan is 9X9 and my water bath pan is 10X10. Too big a water bath pan will leave u a very moist cake, and a longer browning time. But even if it gets too moist later, u can dry it up in the microwave on low for 10 minutes and then wrap it up again for even distribution of moisture from within.
Well, in order to make sure all layers are equal and that no either type of batter are in excess, I separate the batter into portions, kept in bowls. So that I will have equal layers, and no leftovers.
Cut off dry ends, divide cake into 4 long pieces and slice each piece less than 1cm thick. This cake is not meant to be chomped on, but eaten slowly over tea. Taste better as it ages. I kept this at room temperature for over a week, and it still looks good. If kept in the fridge, it can keep for months.