Kaya is coconut egg jam. Taste really good with bread, and taste good too when incorporated into this cake.
Ingredients (A)
225gm butter
160gm soft brown sugar
5 medium eggs, grade C
200gm Original flavour kaya (1 cup Gardenia Auntie Rosie kaya)
2 Tbsp milk powder
120gm cake flour/superfine
Ingredients (B)
225gm butter
160gm soft brown sugar
5 medium eggs, grade C
200gm Pandan flavour kaya (1 cup Gardenia Auntie Rosie pandan kaya)
2 Tbsp milk powder
120gm cake flour/superfine
1 tsp green colouring /pandan emulco
Method:
Ingredients (A)
1. Beat sugar and butter until light and fluffy.
2. Add in eggs one by one. Beating well after each addition.
3. Mix in kaya and milk powder.
4. Sift flour over batter and mix well.
Ingredients (B)
Same method as ingredients (A). Mix in colouring/emulco at the end.
Baking:
1. Preheat Oven in grill mode at 220C.
2. Line the base of a 9X9 inch baking pan and grease the sides. Preheat the pan over a pot of hot water or in the preheating oven
3. Place one ladle of (A) in the hot pan.
4. Spread batter evenly. Tilt pan left and right to level batter.
5. Grill for 7 minutes or until cake layer turns golden.
6. Remove cake pan from oven and press cake layer to release air.
7. Put in a ladle of (B) and repeat step 4,5 and 6.
8. Continue baking cake layers alternating batter (A) and (B) until all batter is used up.
Previous Layer Cake: Horlicks Layer Cake
Next Layer Cake: Haw Flakes Strawberry Layer Cake
Looks so yummy..
ReplyDeleteThx for visiting my blog and regarding your question, yes I baked it at 300F since I used deep loaf pan. I did try at 350F, but it ended up burning at the top and not quiet done on the bottom. Well, I guess it depends on the oven too. You may need to bake it a little longer at 300F.
The recipe works! It is a good recipe, taste was pretty good as everyone who ate it couldn't get enough of it! I almost didn't have enough to go around. If you are still thinking of whether to try it or not, stop pondering! You'll love her recipe, trust me :D
ReplyDeleteClick on my link to see the cake that i've made using her recipe (it was my first attempt)
Sweetaeration,
ReplyDeleteThanks for trying out the recipe.
You forgot to add your direct link to the post.
I saw that u cut the cake a bit too early, cos it seemed crumbly. Try to let it sit overnight before cutting it and you will have clean slices of cake.
For thos who like to see sweetaeration's cake pls visit : http://sweetaeration.blogspot.com/2010/03/kaya-layer-cake.html
Hi Wendy!
ReplyDeleteI am really interested to try out this recipe of yours. In fact I have already bought my 2 tubs of Kaya and waiting for a chance to bake it sometime next week. ;) Suppose to wait for my new oven...but too long!! Wish me luck! BTW, is it advisable to reduce the recipe to half? Pls advice, thanks!
Honey Bee Sweets,
ReplyDeleteYou may reduce the recipe to half, but please use a 7 inch pan, as a 9 inch pan is way way too big for a halved recipe. Don't forget to leave the cake overnight before eating, makes it taste so much better, believe me :)
Wish you luck!!!
Thanks for the tip Wenday! But you know I am having second thoughts now since going through the trouble to bake it, why make so little? The more the better right? Anyway, will let you know how it turns out. ;)
ReplyDeleteHoney Bee Sweets,
ReplyDeleteTrue, baking a whole recipe and half takes almost tthe same effort, same electricity and same time. The cake can be kept for a long time, so take your time to savour it.
Hi Wendy,
ReplyDeleteWhen you say this Kaya Layer Cake can be kept for a very long time.
How long do you actually meant? Thanks
Angeline,
ReplyDeleteMonths, that's how long.
It was kept once for 3 months,my aunt forgot to collect from my mom and those scraps that I sawed off from my CNY layer cake bakes are still in my fridge in good condition, 6 months already, no mould in sight. I always forget to eat them. They might turn dry if not wrapped well for storage, so just steam them to moisten the cake again.
At room temp, 1 week is not a problem, and regular butter cakes can hardly withstand 1 week w/o referigeration. The high amount of butter and sugar preserves the cake well.
WOW.. no wonder la these ppl sell in indonesia can display on the shelf for a long time. My brother bought for me once and advised me to store them in the fridge. I didn't dare to eat anymore as it has been store for weeks.
ReplyDeleteThanks. Will try one of these days. Will post up here the results.
Hi,it will be my first attempt of trying out naking kueh lapis. However, my oven has only the 6 cooking programs but does not have grilling or top heating element. Can I still bake this cake?
ReplyDeleteNg,
ReplyDelete6 cooking programs but no grill or top heating element? Now that's strange. Usually some ovens may not have only bottom heating, but the top heating is always there.
Maybe you can try it this way. Put ur cake tray in another cake tray that is 1 inch bigger. Put boiling water on the outer tray, so that the water layer will prevent the sides and bottom from burning and browning. Remove the outer tray for the last 2 layers.
Actually this is what I do when I bake kek lapis, cos even tho I use the grill function, my oven capacity is big, the air still goes the the bottom and burns my base. I use this method to prevent my cake's base from burning.
Hi Wendy,
ReplyDeleteCan I use 8x9inch or 8x10inch cake pan instead of 9x9inch? And can I use Grade A or super A eggs instead of grade c?
Thank you.
From Asther
Asther,
ReplyDeleteThose 2 pan sizes should be fine.
But replacing with grade A or super A will not be suitable unless you reduce the eggs used. Use 7 super A or 8 grade A eggs.
hi Wendy, you had mentioned "Preheat the pan over a pot of hot water or in the preheating oven", I am assuming that we are able to steam this cake if possible? or is the purpose of the pot of hot water? If possible to steam this, how long do i steam each layer?
ReplyDeleteThanks,
Renee
Renee.
ReplyDeleteIt's just warm up the baking pan. When the pan is warm, the batter will spread out evenly, and you won't need to use the spatula and painstakingly spread it around to get it even as the baking process is quite quick, it might not have time to level out like butter cakes do.
Sounds yummy. Is there anything that I could substitute the milk powder with? Might wanna try making this soon.
ReplyDeleteanonymous,
ReplyDeleteyou can omit if you want, but the milk powder will make the cake more tender.
Or if you have condensed milk, then use 50gm condensed milk and reduce 30gm sugar accordingly to each part of the recipe.
I made this on the 3rd evening of cny. Served it on the 4th evening and all my guests like it. They finished 3/4 of the cake! Ha. But I have 2 questions: 1) do I need to vary anything (in terms of quantity of the ingredients) if I were to steam the cake? 2) Can I bake this cake in a convectional microwave oven? Thank you, Wendy.
ReplyDeleteWinnieT,
ReplyDeleteSteam it? Hmm. sorry no idea.
I used to bake mine in a convectional microwave.
Which was why I used a shallow waterbath to prevent the base from burning. The method is explained in another lapis cake recipe. The horlicks one, I think. Sorry, but mind is blur,it's 12.39am.
Anyway, glad your guests loved it. Try aging it for few days, it'll taste even better.
Hi Wendy, thank you so much for sharing this layer cake recipes.. I tried the horlicks layer cake last saturday for the first time.. yeah..so happy I was able to do it! i don't have 9" square pan. so i used 1 7' square pan & a 8" round pan and resulted in 2 nos of cakes. ^.^ the whole progress really fast..
ReplyDeleteThank you very much~