Baked Vanilla Mochi Cake aka Crack Cake *updated recipe*

This Vanilla Mochi Cake is called "Crack Cake" in our household. Crispy flaky edges. Gooey chewy center. Heavenly vanilla. It is seriously addictive. And super easy to make. A very dangerous combination.

Baked Vanilla Mochi Cake aka Crack Cake

8oz / 228g glutinous rice flour
1 cup / 210g sugar
1 teaspoon baking powder
60g butter, melted
1 Tablespoon vanilla essence
3 eggs
1 x 12 oz can evaporated milk

1. Preheat oven to 180 oC, oven rack at middle/top of oven. Line a slice baking tray (~28 cm x19 cm) with tin foil and spray with baking spray.
2. In a large mixing bowl, whisk together dry ingredients. Make a well.
3. Add wet ingredients and whisk until smooth. 
4. Pour cake batter into prepared tin, bake for 1 hour until golden brown, springy to touch and skewer comes out clean.
5. Cool completely in tin before turning out.  Keep in airtight container. To crisp edges up again, pop into 180 oC oven for 15 minutes.