Salted Egg Butter Cake

Preheat oven at 155°C.

Sift self raising flour and salted egg yolk powder together, set aside. In a mixing bowl, whisk butter and 30g sugar until pale and creamy. Add egg yolks one at a time, mix well before adding the next.

Mix in the flour mixture in three additions alternating with the milk, starting and ending with the flour mixture. Mix until just combined, do not overmix the batter.

In another clean mixing bowl, beat egg whites with 150g sugar until stiff peak formed.

Fold half of the egg whites into the flour batter, mix until well combined. Gently fold the remaining egg whites until all have been incorporated.

Pour the batter into a lined and greased 8" cake pan. Tap the pan on the counter top a few times to remove any air bubbles

Bake for 60-70 minutes or until a skewer inserted into the center of the cakes comes out clean. Place the cake on a wire rack to cool in the pan for 30 minutes. Carefully remove the cake from the pan and place on the wire rack until its cooled completely.

In a small saucer pan, cook Knorr salted egg yolk powder with butter (stir constantly) over low fire until fragrant. Add evaporated milk, mix till well combined, followed by sugar and custard powder. Stir constantly until the sugar is dissolved and it turned to smooth paste. Leave it to cool down. Sprinkle some icing sugar and pipe the topping, slice and serve.