I have a mysterious love-hate relationship with Indonesian layer cake. It was once my most favourite childhood tea cake yet it is dauntingly difficult to make. The preparation work was draining but the end result was amazingly marvelous! I have long wanted to attempt this cake recipe that I got from Table for 2.... or more. I know Alex likes this cake as much as I do. Hence, on his birthday dinner tonight, I decided to challenge my patience, go through the hassels, finish off the cake I am most proud of.
So, what do you think? As I flipped the cake upside-down, I was puzzled to find the cake was very much burnt on the outside. I couldn't picture how bad it would be on the inside. Tonight is going to be a disaster, I thought. Though covered in cold sweat, I still managed to pull out my plan B, which was to decorate the cake lightly with dusted Horlicks powder and white chocolate fudge icing dots.
The important moment had come. Alex sliced his cake in front of his parents and to my biggest ever surprise, the middle of the cake was still fairly moist. The texture was very well defined still. Alex enjoyed it so much and so did his mum and dad. I am glad my luck was on my side. I needed more confidence in myself perhaps!
So, there we go! A lovely recipe for Indonesian Kueh Lapis. Enjoy!
Indonesian Kueh Lapis (Horlicks flavour)
Apparatus:
Round / Square cake pan
Flat-bottomed glass
Ingredients:
1 3/4 cup grapeseed oil (or butter)
3/4 cup cane sugar
1 can condensed milk
8 egg yolks
8 egg whites
1 3/4 cup self raising flour
1 1/4 cup Horlicks powder
Method:
1 Lined and greased the bottom of a cake pan (usually we use square pan but I used a round pan this time as I intended to present it as a birthday cake for Alex). Leave the sides ungreased.
2 Preheat oven in grill mode at medium temperature.
3 Beat sugar and grapeseed oil (or butter) until light and fluffy. Gradually add in egg yolks one by one.
4 Beat in condensed milk until smooth. Leave aside.
5 In a separate bowl, beat egg whites until soft peak forms. Leave aside.
6 Fold in sifted flour and Horlicks powder (in 2 batches) into the egg yolks mixture.
7 Fold in egg whites. Mix gently to combine.
8 Warm the cake pan in the oven for 5 minutes. Remove then spread evenly 2 tablespoonful batter into the pan. Grill at low-medium temperature for 5-7 minutes or until the top layer turns brown.
9 Remove from oven and press gently to release air with a flat-bottomed glass. Brush top lightly with some grapeseed oil. Repeat the same process for second, third, fourth... layer until all batter are used.
10 Once you have finished the final layer, turn the oven to bake function. Cover top of the cake with aluminium foil and bake for another 5 to 10 minutes. Remove and cool on wire rack.
So, what do you think? As I flipped the cake upside-down, I was puzzled to find the cake was very much burnt on the outside. I couldn't picture how bad it would be on the inside. Tonight is going to be a disaster, I thought. Though covered in cold sweat, I still managed to pull out my plan B, which was to decorate the cake lightly with dusted Horlicks powder and white chocolate fudge icing dots.
The important moment had come. Alex sliced his cake in front of his parents and to my biggest ever surprise, the middle of the cake was still fairly moist. The texture was very well defined still. Alex enjoyed it so much and so did his mum and dad. I am glad my luck was on my side. I needed more confidence in myself perhaps!
So, there we go! A lovely recipe for Indonesian Kueh Lapis. Enjoy!
Indonesian Kueh Lapis (Horlicks flavour)
Apparatus:
Round / Square cake pan
Flat-bottomed glass
Ingredients:
1 3/4 cup grapeseed oil (or butter)
3/4 cup cane sugar
1 can condensed milk
8 egg yolks
8 egg whites
1 3/4 cup self raising flour
1 1/4 cup Horlicks powder
Method:
1 Lined and greased the bottom of a cake pan (usually we use square pan but I used a round pan this time as I intended to present it as a birthday cake for Alex). Leave the sides ungreased.
2 Preheat oven in grill mode at medium temperature.
3 Beat sugar and grapeseed oil (or butter) until light and fluffy. Gradually add in egg yolks one by one.
4 Beat in condensed milk until smooth. Leave aside.
5 In a separate bowl, beat egg whites until soft peak forms. Leave aside.
6 Fold in sifted flour and Horlicks powder (in 2 batches) into the egg yolks mixture.
7 Fold in egg whites. Mix gently to combine.
8 Warm the cake pan in the oven for 5 minutes. Remove then spread evenly 2 tablespoonful batter into the pan. Grill at low-medium temperature for 5-7 minutes or until the top layer turns brown.
9 Remove from oven and press gently to release air with a flat-bottomed glass. Brush top lightly with some grapeseed oil. Repeat the same process for second, third, fourth... layer until all batter are used.
10 Once you have finished the final layer, turn the oven to bake function. Cover top of the cake with aluminium foil and bake for another 5 to 10 minutes. Remove and cool on wire rack.
I have yet to get my hands on making kuih lapis, too much of works. Anyway, your looks good!
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