10 egg yolks 
330 grams (1½ cups) Chelsea Organic Coconut Sugar
250 grams butter, plus extra, melted (optional) 
1 teaspoon vanilla paste
8 egg whites 
225 grams (1½ cups) plain flour, sifted 
1 teaspoon ground cinnamon 
1 teaspoon freshly grated nutmeg 
1 teaspoons ground cardamom 
½ teaspoons ground cloves

1.    Preheat oven to 160°C (or 140°C fan forced) and grease and line a 20cm cake tin with baking paper.

2.    Whisk the egg yolks with 110 grams (½ cup) of the sugar in the bowl of an electric mixer, until pale and fluffy.

3.    Cream the butter with 165 grams (¾ cup) of the sugar and the vanilla paste, gently fold this into the egg yolk mixture then fold through the flour.

4.    Wash, dry and clean your mixer bowl then whisk the egg whites until stiff peaks form. Add remaining sugar and whisk again until soft and glossy. Gently fold this through the egg and flour mixture.

5.    Divide batter into two equal portions (use your kitchen scales to ensure they are even) and mix the ground spices into the slightly larger portion.

6.    Now you want 6-8 layers (so 3 or 4 of each batter) in this cake, so divide the weight of each portion of batter by that number. So for example, if you have 400g each of spiced and plain batter, each layer should weigh 100g. For the first layer, put your cake tin on the scales and spoon in 100g of the spiced batter, then with an angled palette knife, smooth the batter across the base of your cake tin so it is completely level and even. 

7.    Place in the preheated oven and bake for 10 minutes or until firm to the touch. Now, if you are lucky and have two ovens at home, this is the time to use them. Turn on the griller in your second oven to medium high. After the cake has been cooking for 10 minutes, move it over to sit under the grill for a few minutes. Watch this process carefully as it’s really easy to burn the layer and that’s super disappointing! If you only have one oven, just switch from griller to fan-forced as you go, you won’t loose too much heat, it’s just a touch more fiddly.

8.    Now repeat this process with a layer of the unspiced cake batter, weighing it out again as before. Don’t worry if the batter looks to be melting a little on the hot base, use your palette knife to smooth it out nice and evenly then repeat the cooking process.

9.    Repeat until you have used all of the dough. Once finished, let it cool in the cake tin then turn out and serve in thin slices.