Kueh Lapis (Efficient Version)
Kueh lapis originated from Indonesia, where my mum was born. This is probably the best cake in terms of aroma and taste for me. However, it is also full of egg yolks. For a 20cm by 20cm sqaure cake, it is not uncommon to find recipes that call for 25 egg yolks. This, to me, is kind of expensive and wasteful, since I only use free range eggs.
So, I set out to experiment and derived this combination, which should be the most efficient I have found, without compromising on the taste and aroma while retaining the moist texture.
食谱
Kueh Lapis (Efficient Version)
- 准备
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- 烹饪
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- 总计
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- 份量
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材料
Butter mixture
- 270 gUnsalted butter
- 100 gsugar
- 7egg yolks
- 1 tspmixed spice
- 1 tspvanilla essence
- 3 TbspXO cognac or any kind of brandy
- 100 gSelf-raising flour, sifted
- 3 TbspCondensed milk
Egg white mixture
- 7egg whites
- 100 gSugar
- 7egg yolks
做法
- Butter mixture
- 01Make the butter mixture first because it takes longer.
- 02Cream the butter and sugar until very light and fluffy.
- 03Add egg yolk one at a time..
- 04Beat until the mixture is pale
- 05Add the vanilla essence, brandy, condensed milk
- 06Fold in the flour
- Egg white mixture
- 07Beat the egg whites until frothy, then add the sugar gradually.
- 08When it reaches firm peak, add the egg yolks one at a time.
- Combining
- 09Set up the oven on grill mode.
- 10Combine the butter and egg white mixtures.
- Grill
- 11Take a ladle full of batter and spread evenly on a lined baking pan of size 10 inches x 10 inches.
- 12Grill for 3 to 5 minutes. Decide how brown you want and record time taken.
- 13Remove from oven, poke a few holes on the cake, and spread another ladle full. Set the time you took for the first layer to obtain desired colour.
- 14Repeat this procedure until all the batter is used up.
- 15Bake it at 180C for another 10 minutes.
- How to have an even cake
- 16The ladle used must be scrapped clean every time.
- 17The time taken must be consistent for each layer.