Ingredients with Measurements:
- 500g butter
- 400g sugar
- 12 egg yolks
- 4 egg whites
- 300g all-purpose flour
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/2 tsp salt
- 1/2 cup condensed milk
- 1/2 cup evaporated milk
- 1/2 cup caramel sauce
Special equipment needed:
- 9-inch square baking pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 180°C. Grease the baking pan and line it with parchment paper.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy.
3. Add in the egg yolks, one at a time, mixing well after each addition.
4. In a separate bowl, sift together the flour, baking powder, cinnamon powder, nutmeg powder, and salt.
5. Gradually add the flour mixture to the butter mixture, mixing well after each addition.
6. In another bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter.
8. Divide the batter into two equal portions.
9. In one portion, mix in the condensed milk and vanilla extract.
10. In the other portion, mix in the evaporated milk and caramel sauce.
11. Pour a thin layer of the vanilla batter into the prepared pan and bake for 10 minutes.
12. Remove the pan from the oven and pour a thin layer of the caramel batter on top of the vanilla layer.
13. Bake for another 10 minutes.
14. Repeat the process of alternating the vanilla and caramel layers until all the batter is used up.
15. Bake for 10 minutes after each layer is added.
16. Once all the layers are baked, let the cake cool completely in the pan.
17. Once cooled, remove the cake from the pan and slice into thin pieces.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Preheat the oven to 180°C.
Serving size:
This recipe makes 12-16 servings.
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 45g
Protein: 6g
Substitutions for ingredients:
- Margarine can be used instead of butter.
- Brown sugar can be used instead of white sugar.
- Cake flour can be used instead of all-purpose flour.
Variations:
- Add chopped nuts or dried fruits to the batter for added texture.
- Use different flavors of condensed milk or caramel sauce for a different taste.
Tips and tricks:
- Make sure to cream the butter and sugar well to get a light and fluffy batter.
- Use a spatula to gently fold in the egg whites to avoid deflating them.
- Pour the batter in thin layers to get a more defined pattern in the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the microwave for 10-15 seconds before serving.
Presentation ideas:
Serve the cake on a cake stand or platter. Dust with powdered sugar or drizzle with caramel sauce for added sweetness.
Garnishes:
Garnish with fresh fruit or whipped cream.
Pairings:
Serve with a hot cup of coffee or tea.
Suggested side dishes:
Serve with fresh fruit or a side salad.
Troubleshooting advice:
- If the cake is not baking evenly, rotate the pan halfway through baking.
- If the cake is too dry, reduce the baking time for each layer.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before cooking.
Food history:
Kek Lapis Sarawak is a traditional cake from Sarawak, Malaysia. It is known for its colorful layers and intricate designs.
Flavor profiles:
This cake has a rich and buttery flavor with hints of cinnamon and nutmeg. The caramel sauce adds a sweet and slightly salty taste.
Serving suggestions:
Serve the cake as a dessert or as a snack with coffee or tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian
Taste: Sweet, Rich, Buttery, Caramelized