120g Condensed milk
1 tbsp Rum (Replace by Vaillina Essence)
Cream the above till fluffy & creamy.
Add sifted 90g Cake flour and 1/4 tsp All spice powder
Mix well and set aside.
Whisk 6 Egg whites & 55g Castor sugar and 1/4 tsp Cream of tartar till stiff.
Fold in 1/3 of the egg whites into the butter mixture and continue the process of folding the rest till all well incorporated.
Every layer use 100g of batter (weigh the batter for even layer)
1st layer 7mins
2nd layer & onwards, increase to 220 degree C (Top heat only), 4mins.
Use a metal pressure to lightly press each baked layer before adding new batter.
Continue baking the cake by layers until the batter uses u