Mix the softened butter, caster sugar, and salt evenly, and then use a whisk to beat at medium speed. After being beaten, the butter will turn white and fluffy, and also have feather-like textures.

Add one egg and beat at low speed until the egg and butter are completely emulsified before adding another one.

Preheat the oven to 170°C.

Sift the cake flour in 3-4 portions and mix with the folding method until there are no lumps.

Add 2/3 Cempedak flesh into the batter and mix well.

Pour the batter into a non-stick mold (normal mold needs to be greased), then spread the rest of Cempedak flesh on the top of the batter.

Put it into the oven and bake at 170°C for 60-70 minutes.

After baking and letting it cool, cut it into the size you like. Or wrap it in plastic wrap, it will taste better the next day.