Traditional Indonesian Layer Cake Recipe 传统印尼千层蛋糕食谱

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Traditional Indonesian Layer Cake Recipe  传统印尼千层蛋糕食谱
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Traditional layer cakes are more dense and can be seen in many flavors. Pricey because of its tedious work, this recipe will ease it up and you can bake them at home today!

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Ingredient and Portion
Ingredients A / 材料A
200g whole eggs / 全蛋 200克
250g egg yolks / 蛋黄 250克
250g caster sugar / 幼糖 250克
1 tbsp sponge gel/ovalette / 乳化剂 1汤匙

Ingredients B / 材料B
100g self-raising flour (sifted) / 自发面粉(过筛)100克
1 tsp mixed spice / 混合辛香料 1茶匙

Ingredients C / 材料C
250g butter / 牛油 250克
2 tbsp condensed milk / 炼奶 2汤匙
Method / 做法
1. Beat Ingredients C until fluffy, leave aside.

2. Whisk Ingredients A until thick and fluffy. Leave aside.

3. Combine sifted flour and mixed spice in a bowl. Add them to the egg mixture and continue beating until well combined.

4. Using low speed, add butter mixture in 3 batches and beat well after each addition.

5. Preheat the oven to 200°C. Grease and line an 8-inch square cake tin, and heat the tin for 2 minutes.

6. Set the oven to grill mode, spread 3 tablespoons of batter evenly into the bottom of the tin.

7. Using the back of spoon to level the surface. Grill until the batter is cooked and browned.

8. Continue to spread 3 tablespoons of batter evenly into the tin. Repeat the steps until the batter is used up.

9. Set the oven to 180°C (upper and lower heat) and bake the cake for another 10 minutes before removing from the oven.
烤炉改调至180°C(上下火),放入烤炉中,烤10 分钟取出。
1. Always keep the surface of cake away from the grill for about 7-8 inches. Adjust the oven rack when necessary.

2. You can always cover the top of the cake with aluminum foil if it is starting to look a little bit too brown (for the last 10 minutes of baking).
在最后10分钟的烘烤时间内,若蛋糕表层上色太快,可盖上一张锡箔纸, 以防烤焦。
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