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Method:
Grease base and sides of a 17-cm square
cake tin. Line base with greased greaseproof paper. Whisk
egg yolks, sugar and vanilla essence until creamy. Beat in
butter and brandy. Stir in sifted ingredients. Set aside.
Whisk egg whites until just stiff. Pour beaten egg whites over
egg yolks mixture. Fold gently.
Place prepared tin under preheated grill
for 1 minute. Remove from grill and add a ladleful of batter.
Spread batter evenly by rolling wrist to tilt tin. Return to
grill for 5 minutes or until light brown. Repeat until batter is
used up.
After last layer, turn out and leave to
cool on a wire rack.
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