A pretty light cake with peanut butter aroma and goes really well with a cup of kopi o. It is actually a chiffon body, but I baked into a loaf pan, slit the cake 8 min into baking, to get this traditional look.Recipe (in 3″ by 7″ loaf pan)

• 3 egg yolks
• 10g sugar
• 60g peanut butter
• 1/8 tsp salt
• 35g oil
• 50g milk
• 80g cake flour

• 3 egg whites
• 1/4 tsp cream of tartar
• 40g sugar

Method1. Mix egg yolks, sugar and salt.2. Add oil and whisk some more.3. Add in peanut butter, follow by milk.4. Lastly, add in cake flour.5. In separate bowl, beat egg whites till bubbly. Add cream of tartar. Then add sugar in 2 batches to get stiff meringue.6. Add meringue in 3 batches to the peanut butter mixture. Switch to spatula and mix well.7. Pour into lined tin, and tap sharply against counter.8. Bake at 200 deg C top heat and 150 deg C for 8 min, then make a slit with sharp knife.9. Bake for another 17 min at 180 deg C for both top and bottom heat. If no separate control, just bake 180 deg C for 25 min.