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Indonesian Layer Cake - Take 2

Wednesday, 9 February 2011

I did it! Woooooooo hoo!!! Around this time last year I made a not-so-successful Indonesian layer cake (or kek lapis) with 20 egg yolks. You can check out the rubbery and chewy cake here. This year, I made another one with 25 egg yolks and it was a success! I came across a few recipes that uses less than 10 eggs but since this cake is all about the fats, and I only do this once a year, I decided to use You Fei's recipe which involves 25 egg yolks.

Indonesian Layer Cake

Check out the beautiful layers! They aren't that even but it's definitely a huge improvement from my last attempt. It was extremely dense and rich, yet tender. I managed to "spread all the fats" to my relatives at a family's Chinese New Year reunion and everyone seemed to enjoy it. Phew, I'm glad the 25 egg yolks didn't sacrifice for nothing!

Indonesian Layer Cake 2
Adapted from Loving baking/ Rose's kitchen
  • 170 g plain flour - sifted
  • 500 g unsalted butter
  • 1 tin (397 g) condensed milk
  • 1 tsp vanilla essence
  • 2 tbs golden syrup
  • 1 1/2 tsp ground mixed spice
  • 2 tbs brandy or rum
  • 25 egg yolks
  • 100 g caster sugar
  • 5 egg whites
  • A pinch of cream of tartar
  • 100 g caster sugar

  • Grease and line the bottom of an 18x18cm square cake pan.
  • Preheat oven at 180°C (i.e. top + bottom heat).
  • Sieve Flour and set aside.
  • Cream butter with condensed milk, vanilla essence, golden syrup, brandy & mixed spice till well mixed and set aside.
  • Beat egg yolks with 100 g sugar on high for about 10 mins or until thick and creamy (i.e. ribbon stage).
  • Add egg yolk mixture to the butter mixture and mix well.
  • Fold in sieved flour.
  • Whisk egg whites with a pinch of cream of tartar and 100 g of castor sugar till stiff. [whisk egg whites with pinch of cream of tartar till frothy on medium speed. Add in 1/3 of sugar, continue whisking for 1-2 mins. Add in the second 1/3 and continue whisking 1-2 min. Add in the rest of the sugar and whisk for 1-2 min until stiff]
  • Fold egg white mixture into the egg yolks/ butter mixture.
  • Before baking the first layer, pre-heat the lined baking tin in the oven for a few mins. [this makes it easier to spread the batter]
  • For first layer, spread about 4 tbs of mixture into tin and bake in oven at lower middle/ lower rack at 180°C for 10-15 mins. Or until lightly browned.
  • If there are air bubbles, pierce with a knife. Gently flatten layer using something flat to ensure the layer is even.
  • Switch oven to grill mode. (i.e. top grill only).
  • For subsequent layers, spread about 4 tbs of mixture on top of the previous layer and grill each layer at lower middle/lower rack for about 3-5 mins. Or till lightly browned. [timing may differ depending on individual ovens. Just grill untill surface is lightly browned. The darker the surface, the darker the layers will be later. The brown surface is what defines each layer.]
  • Pierce bubbles if any and flatten the layer gently.
  • Repeat until the batter is finished.
  • When top most layer is completed, switch oven back to baking mode (i.e. top + bottom heat), cover with a piece of foil and bake at middle rack at 180°C for a further 5 min. It will take longer if the sides are still wet.
  • When the cake is done, turn cake out onto a metal grid. Let it cool on the cooling rack completely before cutting. If you don't want any cooling rack markings on the top, flip it right side up after cake has 'fallen' out and let cool completely before cutting.
So, any ideas on what to do with all the leftover egg whites?

Indonesian Layer Cake 3

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