Kek Lapis Sarawak (Quick 'Roll' Method)
70% asli · Malaysian
A simplified approach to Kek Lapis Sarawak, this version uses a roulade technique to create the layered effect more quickly, suitable for those with less time but still wanting the visual appeal.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Unsalted butter250g
- Caster sugar200g
- Eggs5 large
- Condensed milk100ml
- Vanilla extract1 tsp
- All-purpose flour150g
- Baking powder1/2 tsp
- Food coloring (various)as needed
- Saltpinch
Langkah
- 1
Preheat oven to 170°C (340°F). Line a Swiss roll pan (approx. 30x40cm) with parchment paper.
- 2
Cream butter and sugar until pale and fluffy.
- 3
Beat in eggs one by one, then add condensed milk and vanilla.
- 4
Sift flour and baking powder. Fold into the wet mixture.
- 5
Divide batter into 3-4 bowls and color each.
- 6
Spread a thin layer of one color onto the prepared pan. Bake for 4-5 minutes until just set.
- 7
Repeat with other colors, layering thinly and baking each layer briefly.
- 8
Once all layers are baked, immediately invert the entire sheet onto a clean parchment paper dusted with powdered sugar (optional).
- 9
While still warm, carefully spread a thin layer of plain or lightly colored batter over the top, or use a jam/buttercream filling.
- 10
Roll up the cake tightly from the short end using the parchment paper to help. Let it cool completely before slicing.
