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)."
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Ingredients2 h 15 m servings 559 cals
Original recipe yields 10 servings
- 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.
Per Serving: 559 calories; 44.5 g fat; 33.4 g carbohydrates; 8 g protein; 446 mg cholesterol; 303 mg sodium. Full nutrition