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This keeps the texture of your sugee cake fluffy. Preheat the oven to gas mark 5/190°C/170°C. Butter and line with baking paper a 10-inch tin. In a mixer, add in half of the butter with the sugee and beat until soften and slightly pale. then remove and set aside 3.
A sugee cake is a moist soft cake that is baked with semolina flour and is densely concentrated with egg yolks and butter. It is also reminiscent of a Eurasian, Malay and Chinese cultures.
This is a revisit of the recipe that I previously shared on Sugee Cake in a Bundt pan (http://bit.ly/2ipbVWw) This time I am baking this cake in a 12 inch square baking pan, which yielded a 1.5 inch height cake. If you prefer a thicker cake, use a 10 inch square baking pan.
Among my fellow Malaccans, semolina or sugee/sooji cake is believed to have been introduced by the Portuguese community in Malacca and has now become a favorite butter cake for many, especially the Peranakan/BabaNyonya families here.
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