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Indonesian kek lapis (Layer cake)


( A )
10 egg yolks
110 g caster sugar

( B )
200 g butter
1 tbsp condensed milk
1 tsp vanilla essence
3 egg white, whipped until stiff

( C )
60 g plain flour
sifted together:
1 tsp mixed spice (Mc Cormick)
1/2 tsp cinnamon powder (Mc Cormick)
Pinch of soda bicarbonate

1. Greased a 20 cm square cake pan. Preheat oven at 180c.

2. Beat A, B in separate bowls using mixer, until mixture is creamy. Combine the two mixture together, set aside.

3. Beat up egg white until stiff and form peaks. Slowly mix into egg and butter mixture.

4. Gradually fold in sifted C ingredients.

5. Using a ladle, spread a thin layer of mixture onto greased pan and bake for 12 minutes, or until mixture is done. Using a fork, prick some holes over cooked mixture to release trapped air and press firmly with a flat greased spatula or back of a spoon. (This process must be undertaken after each layer of batter is done to ensure the layers sticks together).

6. Change over to Grill Function.

7. Spread another ladle of mixture over the 1st cooked layer in cake pan. Put under Grill Function, cook for 5 minutes or until mixture is set and done. Repeat process, layer by layer until all the mixture is utilized.

8. When the last layer is obtained, change over to Convection of Bake Function, temp 160c and bake for about 10 - 15 minutes or until cake is done.

9. When cake is done, press the surface of the cake firmly with the back of a spoon. Leave it to cool before cutting.

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