The maspen can be cooked in any shape. My preferred shape is rectangular and for this recipe, I would suggest a cake tin of 20 x 10 cm. Spray the base and sides of the tin with vegetable oil or alternatively you can use melted butter.

Line the base of the cake tin with non-stick baking paper.

Preheat the oven to 180 degrees Centigrade.

Sift the flour in a medium size bowl and add salt and the baking powder together and mix well and keep.

Place the softened butter in a deep mixing bowl, use an handheld electric mixer and beat/whip the butter until it becomes creamy. (Note 1)

Add the sugar and beat for 5 minutes until very light and fluffy.

Add the eggs, one at a time and blend until mixture looks smooth and silky.

With a wooden spoon or spatula, gradually mix in the flour mixture gently into the butter mixture. Mix thoroughly and transfer the mixture into the buttered cake tin. Gently tap the cake tin on the bench to remove any air bubbles that could be present in the tin and to settle the mixture evenly.

Bake the cake mixture for 45-60 minutes, until the top is golden and springs back when touched. You can also use a skewer to test the cake. If the skewer comes out clean after being pushed into the cake, the cake is cooked.

Transfer the baking tin with the cake inside onto a wire rack and allow to cool for at least10 minutes.

Carefully remove the cake from the tin and allow to cool for a further 30 minutes

Remove the baking paper. Cut into slices or wedges

Serve plain or with papaya jam