Layered Sarawak Cake (kek Lapis Sarawak)
Layered Sarawak Cake, also known as Kek Lapis Sarawak, is a popular Malaysian dessert known for its intricate layers and rich flavors. This cake is a labor of love, requiring patience and precision to create the beautiful layers that make it so special.
Ingredients
- 500g butter
- 300g condensed milk
- 8 egg yolks
- 2 tsp vanilla extract
- 200g plain flour
- 1/2 tsp mixed spice
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/4 tsp almond essence
- Food coloring (various colors)
Instructions
- Cream the butter and condensed milk together until smooth.
- Add in the egg yolks one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Sift in the plain flour and mixed spice, then mix until well combined.
- Divide the batter into separate bowls and add different food coloring to each bowl.
- Preheat the oven to 150°C and grease a cake pan.
- Layer the colored batters in the cake pan, one layer at a time, and bake for 10-15 minutes for each layer.
- Repeat the layering and baking process until all the batter is used up.
- Once the cake is fully layered, bake for an additional 10-15 minutes until the top is golden brown.
- Allow the cake to cool before slicing and serving.
Cooking & Preparation
- Preparation time:
- 45 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 40g
- Protein
- 5g
- Fat
- 15g
Supplies
Cake pan Mixing bowls Whisk or electric mixer Spatula
Tools
Oven Cake slicer
Serving suggestions
Serve the Layered Sarawak Cake with a hot cup of Malaysian coffee or tea for a delightful treat.
Tips & tricks
To achieve clean and distinct layers, it's important to spread each layer of batter evenly and gently press down before adding the next layer.
Cost
$15