Kek Lapis Indonesia (Indonesian Layer Cake)
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Description
A popular cake in Malaysia, Singapore, and Indonesia during festive and special occasions. It's time-consuming to make but well worth it. This is the basic technique for making layer cake. You can get creative and use 2 different flavored cake mixtures (such as chocolate and spice).
Ingredients
- 1 cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground anise seeds
- ¼ teaspoon ground cardamom
- 2 cups butter
- 2 teaspoons vanilla extract
- 17 egg yolks
- 1 cup white sugar
- 2 tablespoons white sugar
- 5 egg whites
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a square cake pan. Cut a piece of parchment paper to fit the base exactly and grease the paper.
- 2. Sift flour, cinnamon, cloves, anise, and cardamom together into a bowl.
- 3. Beat butter and vanilla extract together in a bowl using an electric mixer until creamy. Cream egg yolks and 1 cup plus 2 tablespoons sugar together in another bowl until thick and tripled in volume. Place egg whites in a separate bowl using clean beaters; mix until stiff peaks form.
- 4. Mix the creamed butter with the creamed egg yolk mixture. Slowly fold in the spiced flour, alternating with beaten egg whites. Carefully mix well.
- 5. Pour 1 ladleful of cake batter into the prepared pan. Spread batter evenly into a layer about 1/4-inch thick.
- 6. Bake in the preheated oven until light brown, about 5 minutes. Remove pan from oven; use a skewer to prick the top of the cake to prevent air bubbles from forming.
- 7. Spread another ladleful of batter on top and bake the new layer for about 5 minutes. Repeat the process and bake each remaining ladle of batter. 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.
Nutrition Facts
serving: 10 servings
calories: 558.7 kcal
carbohydrates: 33.4 g
protein: 8 g
saturated fat: 26 g
cholesterol: 445.8 mg
sodium: 303.3 mg
fiber: 0.4 g
sugar: 22.9 g
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