Ingredients with Measurements:
- 250g butter, softened
- 1 cup sugar
- 8 eggs, separated
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup mango puree
- 1/2 tsp mango essence
- Food coloring (yellow and orange)
Special equipment needed:
- 8x8 inch square baking pan
- Electric mixer
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 180°C. Grease and line the baking pan with parchment paper.
2. In a large bowl, cream the butter and sugar until light and fluffy.
3. Add the egg yolks one at a time, beating well after each addition.
4. In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.
5. Gradually add the flour mixture to the butter mixture, alternating with the mango puree and mango essence. Mix until well combined.
6. In another bowl, beat the egg whites until stiff peaks form.
7. Gently fold the egg whites into the batter until no white streaks remain.
8. Divide the batter into 3 equal portions. Leave one portion plain, color one portion yellow, and color the other portion orange.
9. Place the baking pan in the oven and bake for 8-10 minutes or until the top is lightly browned.
10. Remove the pan from the oven and brush the top with a thin layer of the plain batter. Return the pan to the oven and bake for another 8-10 minutes.
11. Repeat the process with the yellow and orange batter until all the batter is used up.
12. Once the cake is done, remove it from the oven and let it cool completely in the pan.
13. Once cooled, remove the cake from the pan and trim the edges.
14. Cut the cake into small squares and serve.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 180°C.
Serving size:
This recipe makes 16 servings.
Nutritional information:
Calories: 270
Fat: 14g
Carbohydrates: 32g
Protein: 4g
Sodium: 160mg
Substitutions for ingredients:
- Mango puree can be substituted with any other fruit puree.
- Mango essence can be substituted with vanilla extract.
Variations:
- You can add chopped nuts or dried fruits to the batter for added texture.
- You can also use different food coloring to create different patterns.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
- Use a pastry brush to apply a thin layer of batter to each layer for a more even finish.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the cake in plastic wrap and freeze for up to 1 month.
Reheating instructions:
- To reheat, thaw the cake at room temperature for 30 minutes.
- Preheat the oven to 180°C and bake for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the cake on a platter with fresh mango slices and whipped cream.
Garnishes:
- Garnish with fresh mint leaves or edible flowers.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad or a light green salad.
Troubleshooting advice:
- If the cake is too dry, try adding a little more mango puree to the batter.
- If the cake is too moist, try reducing the amount of mango puree in the batter.
Food safety advice:
- Make sure to use clean and sanitized equipment when preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Kek Lapis Sarawak is a traditional cake from Sarawak, Malaysia. It is known for its colorful layers and intricate patterns.
Flavor profiles:
- This cake has a sweet and fruity flavor with a light and fluffy texture.
Serving suggestions:
- Serve the cake as a dessert or as a snack.
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Region: Malaysian