Indonesian Layer Cake

Directly translated as Indonesian Layer cake, having being made up of multi layered thin sponge cakes; the Kek Lapis Indonesia is a very rich cake with very high contents of eggs and butter, usually served during festive occasions and holidays. A very unique cake where spices are added in to give the sweet aroma, a touch of CSR Caster Sugar rounds it all up nicely.

    • 455g butter
    • 115g flour
    • 1 teaspoon mixed spice (ground cinnamon, cloves, anise and cardamon)
    • 17 egg yolks
    • 5 egg whites
    • 255g CSR Caster sugar
    • 2 teaspoons vanilla essence
    • Grease the bottom and sides of square cake pan. Cut a piece of grease-proof paper in to fit the base exactly and grease the paper.
    • Preheat the top grill of the oven to 180°C.
    • Sift flour with mixed spice and set aside.
    • Beat butter and vanilla essence until creamy
    • Cream egg yolks and sugar well until thick and tripled in volume.
    • In a different bowl, beat the egg whites until stiff.
    • Mix the creamed egg yolk mixture with the creamed butter and slowly fold in the spiced flour, alternating with the beaten egg whites. Carefully fold and mix well.
    • Take one ladleful of cake mixture and pour into cake pan. Spread mixture evenly to make about 0.5cm layer and bake under the grill for 5 minutes or until light brown.
    • Remove pan from oven and using a skewer, prick top of cake to prevent air bubbles from forming
    • Ladle another layer of cake mixture onto the baked cake and repeat this process until all the cake mixture is used up.
    • When done, remove the cake from pan at once.
    • Turn it over, top side up, onto a cooling rack and let cool for at least half an hour.

Product(s) Associated:

Caster Sugar

The smallest-size crystal sugar, it has a superfast dissolving rate. It is particularly handy for smooth blending.