Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 6 eggs, separated
- 1/2 cup evaporated milk
- 1/4 cup caramel sauce
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the cake pan with butter and line it with parchment paper.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition.
4. Mix in the evaporated milk, caramel sauce, and vanilla extract.
5. Sift the flour and salt together and add it to the mixture. Mix until well combined.
6. In a separate bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter until just combined.
8. Pour a thin layer of batter into the prepared cake pan and bake for 5-7 minutes or until lightly golden.
9. Remove the cake from the oven and pour another thin layer of batter on top. Repeat until all the batter is used up.
10. Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
11. Remove the cake from the oven and let it cool in the pan for 10 minutes.
12. Invert the cake onto a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 380
Fat: 22g
Carbohydrates: 40g
Protein: 6g
Substitutions for ingredients:
- You can use regular milk instead of evaporated milk.
- You can use store-bought caramel sauce or make your own.
Variations:
- You can add chopped nuts or chocolate chips to the batter.
- You can use different flavors of extract, such as almond or coconut.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Be careful not to overmix the batter after adding the egg whites.
- Use a toothpick to check if the cake is done.
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 or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate. Dust with powdered sugar or drizzle with caramel sauce.
Garnishes:
Garnish with fresh berries or whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a fruit salad or a scoop of ice cream.
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Be gentle when folding in the egg whites.
Food safety advice:
Make sure to use fresh eggs and wash your hands and utensils before and after handling raw eggs.
Food history:
Lapis cake, also known as layered cake, is a popular dessert in Indonesia and Malaysia. It is traditionally made with spices and coconut milk.
Flavor profiles:
This caramel lapis cake is sweet and buttery with a hint of caramel flavor.
Serving suggestions:
Serve the cake as a dessert or for afternoon tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Indonesian
Taste: Sweet, Creamy, Buttery, Caramelized, Nutty