Hi, Thanks for going to all the trouble finding this recipe. Unfortunately it is not the one I have tried. I tasted this most fabulous cake made by Catherine Yap, in Brisbane, Australia. Catherine was of Singaporean descent and would not give me the recipe as it was a secret. The information she gave me was that is was made of lots of layers of pancake like batter poured one on top of the other and grilled (broiled) between each layer. She would pour one layer, grill the top until it was brown and then pour on the next, and so forth until the cake tin was filled. It was sliced very thinly when cold and the browned sections were dark and caramelised. It had the most moist and delicious Asian flavour, so I was wondering what the ingredients for the batter were? It had a mild Chinese 5 spice flavour and taste like it was sweetened with raw cane sugar.

Anyway, thanks again, perhaps someone else might know of this ?

Irene