Monday, 29 February 2016

Sweet Layered Cake

This is a modified version of the Indonesian layer cake recipe. Unlike its Sarawak cousin, this layer cake does not use any food colouring.  It's a relatively simple recipe to bake. Here's how to make it.

Beat 220g good quality butter and 100g sugar until fluffy. Avoid using butter flavoured margarine since it doesn't taste as good and is unhealthy.

This is how the butter and sugar looks like after a good 30 minutes or so of beating.

Add in 5 egg yolks and 2 whole eggs, one at a time.  Mix till the batter is well mixed.

Next, mix in 35g of sweetened creamer.

Then mix in a teaspoon of cinnamon powder, a teaspoon of nutmeg powder, a dash of cream of tartar and 120 g of sifted Hong Kong flour.

Line the bottom of the baking tray with non-stick baking paper.  Pour in a thin layer of batter and bake at 180°C for 7 - 10 minutes.

The baked thin layer of cake looks something like this.  You need to prick each layer of cake with a toothpick to "let out the steam" from the cake.

You may have to flatten the cake a little with a laddle or spoon before pouring in the next thin layer of batter.

Repeat the process until the batter is finished.

Flip the cake up side down and cool it on a cooling rack.

Trim the sides of the cake when cool.  Cut the cake in cube or small slices and serve.

220g Butter
100g sugar
5 egg yolks
2 eggs
35g sweetened creamer
1 teaspoon of cinnamon powder
1 teaspoon of nutmeg powder
1/2 teaspoon of cream of tartar (optional)
120 g sifted Hong Kong flour.

Bake at 180 degrees for 7 - 10 minutes, preferably with top heating only.  I used an air fryer to bake this cake.

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