Bailey Cream's Sugee Cake

Hi GIna sorry the image too big. Think I should use the thumbnail one. Still not sure which one to sent. Anyway resend again. See the bottom looks hard

Top half rise and tastes good but bottom half is hard

the overall look of the cake, bake in 81/2 x 2 1/12 square tin
help to comment what went wrong. Soaking the semolina is slightly more than 3 hours. When folding in the white I just pour the whole thing into the mixture. Thanks Gina

opps now too small rite. Jo, should I use the size for the blog one???

Amy, I think you may want to use the 320 px one. Thanks.

thx Jo,

hi Amy

Sorry that your cake looks that way. This cake is different from many standard sugee cake recipes due to the way the eggs are beaten and folded together. So you have to follow the recipe carefully. Cannot pour altogether as it will be unevenly mixed. Thus causing it to be heavy on one side and light on the other.

You can soak the flour with butter for a longer period. But minimum must be 3 hours.

I am going to bake this again tomorrow. I'll take the photos of the step by step to show here.

Thanks Gina. Will wait to see your step by step. Me not satisfied and will try again. Taste of the cake is vey nice with bailey creams taste. Children like it so much. If dont have ground almond, can we add in almond nibble?

Hello Gina, your sugee cake looks good. But how could I substitute Bailey's Cream in order to get a halal version of the cake? Or maybe anyone else who has a solution for this?Thanks in advance.

Regards,
Khatija

hi Gina, thank you for this lovely recipe. i had wanted to bake with brandy, but had only tia maria in my cupboard. (i've just started my stash... so far have cointreau, tia maria and rum). the cake taste FANTASTIC!

i've baked this twice! had all the thumbs up from parents and hubby. will let my inlaws try today

why is there a method where we need to whip up the egg white... find this method a bit
i find there's still some unbeaten egg white at the bottom of the bowl.

thank you Gina

Anne

its one of my mom's tried and tested recipe. The only thing I did to modify it was to use Bailey Cream. Originally, the liquor used was XO Brandy. She said the beating of egg whites separately helps to make the cake lighter even though its a rich butter cake. So care is needed here to make sure you whip up the egg whites properly and had it mixed evenly.

A must in our family Christmas party, I baked this every year.

khatija wrote:Hello Gina, your sugee cake looks good. But how could I substitute Bailey's Cream in order to get a halal version of the cake? Or maybe anyone else who has a solution for this?Thanks in advance.

Regards,
Khatija

hi gina....

i wud like to know the same answer for the query posted but dear khatija above,... i think u overlooked the post i supposed....

hugz

hi sharan

actually, i've been waiting for an answer for this one for quite sometime already and glad to know that i'm not the only one now... hope we'll soon get an answer for it.....

the flavour of irish bailey, for those not in the know, is....a combination of choc/cocoa and coffee in heavy cream
and of course irish whiskey.
now remove the irish whiskey.....i'm sure you can come up with a combination of chocolate/cocoa and coffee based drinks in heavy cream.
what's the worst that can happen? a new recipe!!

Hi coleslaw,

Thanks for the explanations, hope to get the closest substitute to baileys cream when i try out this recipe.

khatija..
some thing just came to mind..
you can try the tetra pack coffee or canned coffee and squirt the
hersheys chocolate syrup into it..i think it would be quite close to baileys minus the aocohol..good luck

coleslaw*jenny
wow thtz a great idea thou.....
i have baileys in ma cupboard...... but i have an order for this comming wednesday for normal sugee cake.... i dont have any sugee cake recipe other then this wan posted by our dear gina....

khatija,
no problem.

ANYONE MIND SHARING PLAIN MOIST SUGEE CAKE RECIPE??? PLS POST IT HERE URGENTLY....!!

thanks..
hugz