I followed this recipe from:
6 egg whites
1 tsp vanilla essence
250g icing sugar, sifted
15 egg yolks
390g unsalted butter, room temperature, softened and beaten
120g plain flour
½ tsp baking powder
2 tsp five spice powder
2 tbsp brandy
Whisk whites and vanilla to soft peak.
Gradually add icing sugar till stiff peaks form.
Add egg yolks one at a time, beating well between each yolk.
Add butter and beat till well incorporated.
Sift the flour, baking powder and spice powder together.
Fold in the flour, baking powder, Five spice powder in three batches.
Then stir in the brandy.
Grease a 20-22 cm square cake tin with a lift-up base and line the outside of the tin with foil so batter does not leak through any gaps. Turn the oven to grill function.
Put about a third of a cup of the cake mixture onto the base of the cake tin and spread it evenly over the base.
Put the tin under the grill for about five minutes or the top is a golden brown.
Remove from oven and scoop the same amount of batter for the second layer. (There is no need to wait for the cake to cool between layers). Repeat the same process. Keep going until you have finished all the batter.