Kek Lapis Sarawak (Traditional Sarawak Layer Cake)
Hidangan tradisional · Malaysian
A rich and intricately layered cake from Sarawak, Malaysia, known for its vibrant colors and complex patterns achieved through meticulous layering and baking. This traditional version uses a butter cake base with various flavorings and food colorings.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Unsalted butter500g
- Caster sugar400g
- Eggs10 large
- Condensed milk200ml
- Vanilla extract2 tsp
- All-purpose flour300g
- Baking powder1 tsp
- Food coloring (red, green, blue, yellow)as needed
- Salt1/4 tsp
Langkah
- 1
Preheat oven to 170°C (340°F). Grease and line a 9-inch square baking pan.
- 2
Cream butter and sugar until light and fluffy.
- 3
Beat in eggs one at a time, followed by condensed milk and vanilla extract.
- 4
Sift flour and baking powder together. Gradually add to the wet ingredients and mix until just combined.
- 5
Divide batter into separate bowls for desired colors. Add food coloring to each bowl and mix well.
- 6
Pour a thin layer of one color batter into the prepared pan and bake for 5-7 minutes until set.
- 7
Repeat with other colors, layering thinly and baking each layer until set. Ensure each layer is cooked before adding the next.
- 8
Once all layers are baked, increase oven temperature to 190°C (375°F) and bake for an additional 15-20 minutes to ensure the cake is fully cooked.
- 9
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- 10
Slice and serve.
