SUGEE CAKE RECIPE - AWARD WINNING! RECIPE - (3.6/5)
Provided by á-6184
Number Of Ingredients 9
Steps:
- 1. Sift dry ingredients. 2. Separate the egg whites from the yolks and beat the yolks. 3. Cream the butter and sugar. Slowly whisk in the yolks. 4. Stir in the plain flour, baking powder and semolina with milk. When mixing in the ingredients. 5. Alternate each ingredient until the measured ingredients are over. Then fold in the almonds into the mixture. 6. Whisk egg whites till stiff. Then fold the egg whites into the mixture. 7. Add vanilla essence and pour mixture into a greased baking tin (18-20 cm square). 8. Bake over moderate heat for 40 minutes till cooked. (Stick a toothpick in the middle and other sections of the cake. If it comes out dry, the cake is done.)
SUGEE (SUJI) CAKE
This fragrant and moist cake is rich, flavourful and studded with crunchy almond nibs. This is my tried and tested recipe and is one of my favourite cakes to bake! Go to www.boostprints.com to view a picture of the cake.
Provided by Oi Lin
Categories Dessert
Time 1h
Yield 6 slices, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and 120g sugar for 1 minute in a mixer. Add milk and semolina flour. Mix well. Set aside covered for an hour (to allow semolina to absorb moisture).
- Preheat oven till 180 degrees Celsius (350 degrees F). Grease sides and bottom of 7-inch round cake tin. Line bottom of tin with paper.
- Beat eggs and yolks in a mixer till frothy. Add 120g sugar slowly. Beat for 5 minutes. Add vanilla essence and stir.
- Sift flour, baking powder and salt. Add ground almonds and chopped almonds. Mix well.
- Add 1/2 of egg mixture to butter mixture. Fold gently. Then add 1/2 of flour mixture to butter mixture and fold. Repeat above step. Do not overmix or the cake will turn out densely textured.
- Pour mixture into cake tin and bake for 45 minutes.
- Allow cake to cool for 10 minutes before removing from tin.
- Recipe Notes: If the top part of the cake starts to burn during baking, remove it from the oven after 35 minutes, cover the top of the cake with aluminium foil, then bake for another 10 minutes.
Nutrition Facts : Calories 1138.5, Fat 73.3, SaturatedFat 32.2, Cholesterol 342.4, Sodium 354.6, Carbohydrate 104.6, Fiber 6.7, Sugar 62.3, Protein 21.4
SUGEE/SEMOLINA COOKIES
This a very OLD Singaporean/Eurasian (caucasian mixed with asian blood) cookie recipe. I have tweeked it a little to suit my family's taste. Hope you guys enjoy it.
Provided by KitchenManiac
Categories Drop Cookies
Time 30m
Yield 20 Cookies
Number Of Ingredients 8
Steps:
- GREASE baking trays lightly with butter and preheat oven to 180 °C.
- Cream butter, sugar and essence until light.
- Sift in flour.
- Add in semolina and ground almonds to combine well into a dough.
- Pinch off pieces and roll into small balls and place on prepared trays.
- Press with a fork.
- Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.
- Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden.
- Leave on the tray for 1 to 2 minutes.
- Remove onto a wire rock to cool.
SUGEE CAKE
This is a very famous cake among the Portuguese Eurasian families. No Christmas tradition is complete without it in Malaysia.
Provided by rainna
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 180 C and line one 8" cake pan.
- Whip eggs whites to a stiff froth and set aside.
- Cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition.
- Add rose essence, ground nutmeg, ground cinnamon, and almonds. Mix in semolina flour.
- Fold in self raising flour and alternating with the egg whites, a little at a time until well blended.
- Bake for one hour until golden brown, or the cake skewer comes out clean when you stick it inches.
- Remove from pan and leave to cool. Pour brandy over and let it steep for a few hours. Tastes best if you let the brandy steep in the cake for a day.
Nutrition Facts : Calories 758.4, Fat 53.6, SaturatedFat 26.3, Cholesterol 311.8, Sodium 295.9, Carbohydrate 59.6, Fiber 4, Sugar 29.4, Protein 13.5
ELSIE'S FAIR PRIZE WINNING ANGEL FOOD CAKE
Yep the fair again. Yep the prize cake in the Angel Food Divison. Yep in both the papers just like the Chocolate Cake, The Chocolate Strawberry bars, the apple pie.
Provided by drhousespcatcher
Categories Dessert
Time 35m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- OK FOLLOW THIS EXACTLY. She doesn't say but prepare the Angel Food pan in the normal manner.
- NOTE: Sift the flour and the sugar together five time.
- Put the whites, salt in a bowl and beat on number eight until foamy then add the tartar and beat on number 8 until stiff and stand in peaks, that is about 2 1/2 to 3 minutes. DO NOT OVER BEAT UNTIL DRY.
- Sprinkle in gradually: the granulated sugar while beating on number seven speed. Beat only until sugar is blended, about 1 1/3 minutes then turn to number one speed and add the vanilla and almond extracts.
- Sprinkle the sifted flour and sugar. Mix evenly and quickly. Beat only enough to blend for about 1 1/2 minutes.
- Pour into pan. Cut thru the batter with a knife three times.
- Bake at 375°F for 35 minutes.
- Remove from oven and cool in pan upside down for about 1 hour.
Nutrition Facts : Calories 136.3, Fat 0.1, Sodium 117.2, Carbohydrate 29.8, Fiber 0.3, Sugar 22.1, Protein 3.9
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From nyonyacooking.com
Cuisine Chinese, Pan-Asian, MalaysianTotal Time 50 minsCategory Dessert, SnackCalories 439 per serving
- Method: 1. Combine Mix 1 in a kitchen mixer. These make up the wet ingredients. 2. Once thoroughly mixed, add in Mix 2 and continue mixing until all the ingredients have been incorporated and mixed through evenly. 3. Prepare Mix 3 separately - whisks the egg whites and sugar until stiff peaks can be formed without them collapsing. Then add Mix 3 into the combined Mix 1 & 2 and gently fold it through
- Method (continued): 1. Pre-heat the oven to 180C (356F) 2. Grease and line a cake tin with grease-proof paper (I used a round 22cm tin) 3. Bake cake mixture in pre-heated oven for 15 minutes. 4. Lower the temperature to 160C (320F) and bake for another 30-35 minutes, or until skewer inserted into the centre comes out clean. 5. Let the cake cool for 30 minutes before cutting up and serving.
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