Indonesian Layered Cake

Having problems logging into my Xanga for the past few days. Believe they might be updating some stuff. So anyways, i've decided to blog here instead until they've fixed it.

I've always liked kueh lapis but they're so expensive. Therefore, i've decided long ago that i'll try to make them one day. And not be put off by how everyone tells me it's very hard work and it's easier to just buy from the stalls rather than sweat through it all.

Undeterred, I managed to find two recipes that i'd like to try; one by Amy Beh and another from The Queen of Kitchen Disasters's blog. I opted to use the latter. It was pleasantly a breeze to do and i was satisified with the outcome.

However, the recipe called for 20 egg yolks but only 6 egg whites. Not wanting to waste all of the egg whites, i halved the recipe and improvised on some ingredients. Why not give it a try? :)


Kueh Lapis Recipe

Ingredients
500g butter
220g castor sugar
4 tablespoon condense milk
1 tablespoon cake spice
20 egg yolks
150g plain flour
6 egg whites with 90g castor sugar

Method
1. Preheat oven to 170 degrees Celsius.
2. Line the base of a 23cm x 23 cm cake tin with grease proof paper.
3. Butter the base before laying the paper, and butter again on top of the paper.
4. Cream butter, sugar, condensed milk and cake spice till fluffy and pale in colour.
5. Add egg yolks one by one. Beat on high speed when adding the egg yolk to prevent curdling. Set aside.
6. Whisk egg whites till soft peaks form. Add sugar slowly while whisking on high speed till stiff peaks form.
7. Fold egg white into the butter mixture, followed by the flour.
8. Spoon one ladle or 4 tablespoons of batter onto the base of the tin and spread evenly.
9. Bake at 170 degrees Celsius for 10 minutes or till surface is brown.
10. Remove cake tin from oven. Switch oven to grill mode.
11. Spread another layer of batter on top of the first layer and grill top for 2 minutes or till brown.
12. Remove from oven. Press the cake with a cake presser to remove any air bubbles.
13. Spread another layer of batter on top of the cake and grill. Repeat till all batter used up.
14. The last layer should be slightly thicker than the rest.
15. Grill the last layer till brown, remove cake tin from oven.
16. Switch oven back to baking mode and lower the temperature to 160 degree Celsius.
17. Cover the top of the cake tin with aluminium foil. Return cake tin to the oven and bake for 10 - 20 minutes.
18. Allow the cake to cool completely in the tin upright.
19. After completely cooled, turn out and invert the cake.
20. Keep in a box and stand for one or two days before eating.

I'll definitely bake this again in the future. Hehe. The photos i took below were after my family's eaten half of it. Forgot to take them earlier. :P

Also, would like to wish my cousin Andrew and his wife, Janet, a very hearty congratulations on the birth of their third child, Jacob. X'mas came early for them. ;)