1/3 cup + 1 (85 g) tbsp MAGNOLIA GOLD BUTTER UNSALTED, softened
1/3 cup + 1 (70 g) tbsp MAGNOLIA ALL PURPOSE FLOUR
2 (10 g) tbsp cornstarch
7 (350 g) pc MAGNOLIA BROWN EGGS, use 5 egg yolks and 7 egg whites
3/4 (150 g) cup sugar


1/2 (15 g) cup pork floss (optional


  1. Preheat oven to 320°F. Fill a baking pan/deep tray bigger than an 8 inch square with enough water (as least 1 inch deep) to serve as bain marie.
  2. Grease and line with parchment/baking paper the bottom and sides of an 8x8 inch square pan. Set aside.
  3. In a small sauce pan, combine butter and milk and cook over medium heat. Whisk until butter is melted and mixture is smooth. Add flour, cornstarch and egg yolks. Set aside. Mix well then set aside.
  4. In a bowl, beat egg whites until fluffy, and then add sugar gradually. Continue beating until smooth. Fold egg white foam into egg yolk batter. Pour batter into prepared pan.
  5. Bake over bain marie in the oven for 45 minutes. Unmold right away and place on cake platter. Top with pork floss before serving.

Makes 8 servings.

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