Brandy Almond Cake

Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8-inch round baking pan. (Prep time: 5 minutes)

In a large bowl, cream together the softened butter and 1 1/2 cups of sugar using an electric mixer until light and fluffy. (Mixing time: 5-7 minutes)

Gradually add the room-temperature egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. (Mixing time: 2-3 minutes)

Alternately add the self-rising flour and milk, beginning and ending with flour, mixing until just combined. Stir in the almond extract. (Mixing time: 3-5 minutes)

In a separate clean, dry glass or metal bowl, beat the egg whites until stiff peaks form. (Mixing time: 5-7 minutes)

Gently fold the beaten egg whites into the batter in two additions, being careful not to overmix. (Folding time: 3-5 minutes)

Pour the batter into the prepared baking pan and spread evenly. (Prep time: 2 minutes)

Bake in the preheated oven for approximately 90 minutes, or until a wooden skewer inserted into the center comes out clean. (Baking time: 90 minutes)

Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 10 minutes)

Trim any excess cake to ensure it's flush with the sides.

While the cake cools, prepare the brandy syrup. In a saucepan, combine 2 cups of water and 1 cup of sugar. Bring to a boil over medium heat, stirring until the sugar dissolves. (Prep time: 5 minutes, Boiling time: 8-10 minutes)

Reduce heat to a simmer and add the brandy and vanilla extract. Simmer for 2-3 minutes. (Simmering time: 2-3 minutes)

Remove from heat and allow the syrup to cool to room temperature.

Once the cake is completely cooled, use a toothpick or skewer to poke holes all over the top. Slowly and evenly pour the brandy syrup over the cake, allowing it to soak in completely. (Syruping time: 10-15 minutes)