Thursday, December 18, 2008
I'm going to post 3 layer cakes.... but am posting it one per week.
Made these as christmas gifts.
My ex colleague introduced me to Sarawak Layer cakes, or Kek Lapis Sarawak. I used to think only the Indonesians make layer cakes, I didn’t know that Sarawakians bake these too..and make it to be part of their culture.
The Sarawak version makes paterns with the cakes, to me it looks like their traditional woven cloth, pua kumbu. But I’m not going to go thru that (I’m lazy)… taste is what that matters. And I don’t like it to be a mixture of everything, Horlicks, kaya, peanut butter or whatever u can think of…. I prefer each cake to take on one flavour only.
The original Sarawak Layer cakes use 30 egg yolks in each cake, but I'm not going to do that. Luckily I found a recipe that uses 10 whole eggs *Phew*
Then I made other Layer cakes based on the 10 eggs recipe I found. This is a good site http://rozzan.blogspot.com/search/label/KEK-KEK%20LAPIS for kek lapis, but it's in Malay. Tried and tested recipes.
In Malaysia, the size of canned condensed milk is approximately 510gm each, so I adjusted the recipe to finish up one can of it. Lessened the sugar, added up the milk…
10 medium eggs, grade C
510gm canned condensed milk
240gm superfine/cake flour
200gm Horlicks powder
1. Preheat oven on grill setting. (My oven has either 230C or 250C setting, so I used 230C)
2. Use a 9x9 inch square pan. Line bottom and grease sides. Heat up pan for step 8.
3. Beat sugar and butter until light and fluffy.
4. Add in eggs, one by one. Beating well after each addition.
5. Mix in condensed milk
6. Sift flour and Horlicks together.
7. Fold (6) into batter.
8. Spread a ladle of batter evenly onto hot pan.
9. Tilt pan left and right to level batter. Grill for 7 minutes or until golden.
10. Remove from oven and press cake layer to remove excess air. Spread another ladle of batter over the cooked layer, and repeat step 9.
11. Repeat step 10 until all batter is used up.
Pan needs to be heated up at step 2 for even distribution of batter. You can either heat up in the preheating oven or over a pot of hot water.
Switch off oven fan when u do this cake, if not, the bottom will burn at the end of the baking. If the fan cannot be turned off, like my oven, even on grill mode, bake this cake in a shallow water bath to prevent the base from over browning… I over browned at my first attempt.. the bottom was very brown and dry but after keeping the cake overnight in a tupperware, luckily the dry bottom moistened up. Not too bad, but doesn’t look nice.
Left : Layer Cake press , the one I used to press the layers.
Right: Flat bottomed whiskey glass, can be used as well