Thursday, 15 May 2008

Indonesian Layered Cake

(From Y3K Recipes Issue No.5 – March/ April 2002)
Recipe by Catherine Chia, Renowed Cooking Instructor.
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A:
300g butter
60ml condensed milk

Ingredient B:
15 egg yolks (grade A)
110g superfine flour
1 tsp baking powder
1 tsp cinnamon powder
1 tbsp Brandy (optional)

Ingredient C:
7 egg whites ( grade A)
180g icing sugar

1. Beat ingredient A with a mixer till soft and fluffy.

2. Gradually add in egg yolks one at a time. Beat well after each addition.
3. Mix in sieved ingredients. Mix well.
4. Add in cinnamon powder (and brandy). Mix well and set aside.

5. Beat ingredient C with a mixer.
6. Beat egg whites till stiff but not dry.

7. Pour (C) into (B).
8. Fold in both mixtures to form a smooth batter.

9. Prepare a 9 inches square detachable base baking mould. Brush a layer of oil on the base. Lay a piece of grease proof paper.
10. Scoop 1 ladle of (D). Pour into the mould and spread evenly with a spatula. Bake in preheated oven at 180 degrees celsius (upper heat) for 5 minutes till golden colour.
11. Cover with a piece of greaseproof paper. Press the cake surface with a flattener till it is firm and flat to remove air bubbles.
12.Repeat step 10 and 11 till batter is used up.

Attention: The oven heat temperature may vary due to different brands and sizes. Please readjust the temperature if necessary.

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