PRUNE CAKE

11 Oz Butter
6 Oz Sugar (Brown or Castor)
8 Eggs (AA)
8 Oz Hong Kong Flour
160 gm Pitted prunes
1.5 tsp Baking powder
1/2 cup Rum or orange juice

1. Beat egg whites with 2/3 of the sugar until fluffy.
2. Beat egg yolks, butter and sugar until smooth.
Add in blended pitted prune and rum / orange juice.
3. Mix in egg whites mixture.
4. Add in flour and pour into 8” round cake mould.
5. Bake 130C for 1 hour 15 mins.


SPONGE CAKE

4 Pc (Size A) Egg White
2 Oz Castor Sugar
1/4 TspCream of Tartar
4 Pc (Size A) Egg Yolk
3 Oz Vegetable Oil
3 Oz Water
4 Oz Sponge Mix (Royal)
2 Oz Hong Kong Flour / Rose Flour
For Chocolate, use 1 ½ Oz Cocoa Power + ½ Oz Hong Kong Flour
1/4 Tsp Soda Bicarbonate

1. Separate the eggs into two basins.
2. Mixture A :- Mix Egg White, Sugar, Cream of Tartar. Beat until fluffy.
3. Mixture B :- Mix Egg Yolk, Oil, Water, the rest of flours with Soda Bicarbonate.
4. Mix A to B.
5. Pour into Cake tin (8” round). Bake 150-170 degree C for 50 to 60 minutes.
6. Take out from Oven and turn upside down on wire rack to cool down.