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Kek Lapis Sarawak
Kek Lapis Sarawak, also known as Sarawak Layer Cake, is a visually stunning and intricately layered cake originating from Sarawak, Malaysia. Unlike conventional cakes, each thin layer of batter is baked or broiled individually, then stacked and often decorated with vibrant colors and patterns. This meticulous process results in a moist, rich cake with a unique texture and a beautiful mosaic appearance, often enjoyed during celebrations and special occasions.
🧂 Ingredienser
- 500 g Unsalted butter, softened
- 200 g Caster sugar
- 1 tbsp Ovalette (emulsifier)
- 10 Eggs (large)
- 250 g Sweetened condensed milk
- 1.5 tsp Vanilla essence
- 220 g Cake flour (or Hong Kong flour)
- 0.5 tsp Allspice powder (optional)
- as needed Food coloring (various colors)
- as needed Apricot jam or butter, for brushing
👨🍳 Fremgangsmåte
- 1
Cream the softened butter and caster sugar in a large bowl until light and fluffy. Add the ovalette and beat until well combined.
💡 Profesjonelle tips: Ensure the butter is at room temperature for optimal creaming. - 2
Add the eggs one at a time, beating well after each addition. Stir in the sweetened condensed milk and vanilla essence until the mixture is smooth.
💡 Profesjonelle tips: Adding eggs gradually prevents the mixture from curdling. - 3
Sift the cake flour and allspice powder (if using) over the wet ingredients. Gently fold them in until just combined. Be careful not to overmix.
💡 Profesjonelle tips: Folding ensures the batter remains light and airy. - 4
Divide the batter into separate bowls according to the number of colors you wish to use. Tint each portion with food coloring until you achieve your desired shades.
💡 Profesjonelle tips: Start with a small amount of food coloring and add more as needed to avoid overly intense colors. - 5
Preheat your oven to 180°C (350°F) with the grill/broiler function on. Prepare a square baking pan (e.g., 8x8 inch) by greasing and lining it with parchment paper.
💡 Profesjonelle tips: The grill function is essential for cooking each layer from the top. - 6
Pour a thin layer of one colored batter into the prepared pan, just enough to cover the bottom. Spread it evenly. Bake for 3-5 minutes until lightly golden.
💡 Profesjonelle tips: The layers should be very thin; a ladleful is often sufficient. - 7
Remove the pan from the oven. Lightly brush the baked layer with apricot jam or melted butter. Pour another thin layer of a different colored batter over the jam/butter. Spread evenly and bake for another 3-5 minutes.
💡 Profesjonelle tips: The jam/butter acts as a glue and adds moisture between layers. - 8
Repeat the process of layering, brushing, and baking with the remaining batters until all the batter is used up. This can take many layers (18-20 layers is common).
💡 Profesjonelle tips: Work efficiently to ensure the oven doesn't cool down too much between layers. - 9
Once all layers are baked, let the cake cool completely in the pan before inverting it onto a wire rack. Remove the parchment paper and slice to serve.
💡 Profesjonelle tips: Allowing the cake to cool completely prevents it from breaking when sliced.
💡 Profesjonelle tips
- ✓Patience is key for Kek Lapis Sarawak. The layering process is time-consuming but rewarding.
- ✓Using a good quality emulsifier like Ovalette helps create a stable batter for thin layers.
- ✓Experiment with different color combinations and patterns for a unique cake.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Some recipes incorporate additional flavors like pandan extract, coffee, or chocolate into different layers.
- Adding finely chopped nuts or dried fruits to specific layers can add texture and flavor.