Name: Kek Lapis Indonesia (Indonesian Layer Cake)
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 1 cup all-purpose flour; 0.25 teaspoon ground cinnamon; 0.25 teaspoon ground cloves; 0.25 teaspoon ground anise seeds; 0.25 teaspoon ground cardamom; 2 cups butter; 2 teaspoons vanilla extract; 17 egg yolks; 1 cup white sugar; 2 tablespoons white sugar; 5 egg whites

Kek Lapis Indonesia (Indonesian Layer Cake)

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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).

Recipe by mekmolek

Updated on August 22, 2022

Prep Time:

15 mins

Cook Time:

2 hrs

Total Time:

2 hrs 15 mins

Servings:

Yield:

10 servings

Jump to Nutrition Facts

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

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.
Sift flour, cinnamon, cloves, anise, and cardamom together into a bowl.
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.
Mix the creamed butter with the creamed egg yolk mixture. Slowly fold in the spiced flour, alternating with beaten egg whites. Carefully mix well.
Pour 1 ladleful of cake batter into the prepared pan. Spread batter evenly into a layer about 1/4-inch thick.
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.
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 (per serving)

559	Calories
45g	Fat
33g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 559
% Daily Value *
Total Fat 45g	57%
Saturated Fat 26g	130%
Cholesterol 446mg	149%
Sodium 303mg	13%
Total Carbohydrate 33g	12%
Dietary Fiber 0g	1%
Total Sugars 23g
Protein 8g
Vitamin C 0mg	1%
Calcium 52mg	4%
Iron 1mg	8%
Potassium 86mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.