If you grew up in Singapore or Malaysia, chances are you’ve come across Sugee Cake at least once. This classic Eurasian cake is known for its rich buttery crumb, subtle nuttiness from semolina and almonds, and that unmistakable fragrance that fills the kitchen as it bakes.

After testing and tweaking this recipe multiple times, I can confidently say this is the Best Sugee Cake I’ve made. It strikes the perfect balance, moist yet structured, rich but not overly heavy, and beautifully aromatic with a hint of citrus.

Unlike traditional sugee cake that can sometimes turn out overly dense, this version is tender and light, thanks to the combination of creamed butter and a delicate egg white meringue folded into the batter.

What Makes this Sugee Cake special

  • Beautifully tender crumb
    The whipped egg whites lighten the batter, giving the cake a softer texture while still maining the signature richness sugee cakes are known for
  • Fragrance from semolina and almonds
    The combination of sugee (semolina) and ground almonds give the cake its characteristic nutty aroma and delicate bite
  • A subtle citrus lift
    Just a little orange juice brightens the flavour and cuts through the richness of the butter, making each slice incredibly balanced. This is a wonderful substitution for brandy for a non-alcohol version

For those foreign to Sugee, “Sugee” simply refers to semolina, a coarse flour made from durum wehat. In Eurasian baking traditions, it’s often paired with butter, eggs and almonds to create cakes that are rich, fragrant and deeply comforting.

The texture is unique, slightly grainy in the best way possible, giving the cake a distinctive bite that sets it apart from regular butter cakes.

Tips for the Best Sugee Cake

  • Cream the butter and sugar well. This step helps create a lighter cake structure
  • Fold the egg whites gently so you don’t deflate the batter
  • Don’t overbake so that the sugee cake remain moist and buttery

The result is truly the Best Sugee Cake that’s perfect for tea, celebrations or simply when you’re craving something nostalgic and comforting.

Without further ado, the video and the recipe!

Best Sugee Cake Recipe
by Javier Tan March-10-2026

This will be the Best Sugee Cake you ever baked, rich, buttery, fragrant while still remaining moist, this is perfect for an afternoon treat!

Ingredients (Main Batter)

  • 1 Cup or 225g Butter, Softened
  • 1/2 Cup or 100g of Granulated White Sugar
  • 5 Egg Yolks
  • 1 tsp or 5ml Vanilla Extract (x2 if Essence)
  • 3 Tbsp or 25g of Plain Flour
  • 3/4 Cup or 130g of Sugee / Semolina
  • 1 Cup + 2 Tbsp or 130g of Ground Almonds (Extra Fine if possible)
  • 3 Tbsp or 45ml of Orange Juice
  • (Optional) Extra almonds and honey as topping

Ingredients (Meringue / Whipped Egg Whites)

  • 3 Egg Whites
  • 2 Tbsp + 1 Tsp or 30g of Granulated White Sugar

Instructions

  1. Cream together butter and sugar until light and fluffy, approx 2 – 3 mins.
  2. Then, mix in the egg yolk one at a time, ensuring that it is fully mixed before adding in the next.
  3. Stir in the vanilla and orange juice.
  4. Next, whisk in the flour, semolina and ground almond until just combined. Set aside covered for 2 hours to soften the semolina.
  5. Nearing the 1h 50 mins mark, whip the egg whites to meringue / stiff peaks, adding in 15g sugar during the foamy stage, and also the foamy stage.
  6. Whisk in 1/3 of the egg whites here, and then fold in the remaining 2/3, 1/3 at a time (total two times) until well incorporated. There should not be any more clumps of egg whites.
  7. Transfer to an 7 inch round tray and bake in a pre-heated oven at 180C until nicely golden brown, approx 53 – 56 mins. If it browns too much, cover with a piece of aluminium foil and continue baking.
  8. Remove from oven and let the cake fully cool, approx 30 mins to an hour.
  9. Serve with honey glaze and silvered almonds.
  10. Enjoy!

Details

  • Prep time (including resting time of 2 hours): 2 hours 30 mins
  • Cook time: 1 hour
  • Total time: 3 hours 30 mins
  • Yield: 1 x Best Sugee Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself and up to 5 days) or in a fridge (up to a week). If refrigerated, do remove it 20 – 30 mins prior to serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan