Kek Lapis (Indonesian Layer Cake)

Kek Lapis is a well known cake in southeast asia especially in Indonesia, Malaysia and Singapore, usually serve during festive occasions and holidays. The cake directly translates to Layer cake, because as you see it is made up of multi layered thin sponge. Each layer is baked using either with open flame like the traditional european counterpart (baumkuchen), or by using only top heat or broiling in a modern oven. The cake is sweet, moist and rich, served best with hot tea or coffee.

Baking tip: Because this recipe is heavily egg and butter based, it is VERY important that the ingredients are at room temperature so they can emulsify into a smooth billowy batter. Any seperation/cuddling are signs that the ingredients are still cold.

Yield: 1, 9 × 9 pan
Prep: 15 minutes
Cooking/Baking time: 90 minutes

Step 1: Prepping the Pan

You will need:
9 × 9 square pan with straight sides
Parchment paper
Margerine & Flour

Grease the interior of your pan and paste your parchment paper. Then grease again this time finishing off with the dusting of flour. Discard any excess flour. Set aside.

Step 2: Ingredients

Ingredients:

1 tub (16oz) of Margerinem room temperature
1 (397gm) of sweetened condensed milk
10 eggs, room temperature
1 cup + 2 tablespoon of white granulated sugar
2 cups of cake flour
1 teaspoon of vanilla (clear)

Note: Ensure that eggs, margerine and condensed milk are at room temperature. To be sure, leave them out at the counter overnight.

Step 3: Whisk Part A

Pour the sugar, vanilla and cake flour in the big mixing bowl where the eggs are. Whisk at high speed until batter is pale and fluffy.

Step 4: Whisk Part B

In a medium mixing bowl, whisk the margerine and condensed milk together until fluffy.

Step 5: Whisk Part B to Part A

Pour part B (margerine and condensed milk mixture) into part A (egg batter). Whisk untill well cooperated and the batter is billowy and have doubled in size.

Step 6: Preheat Broiler & First Ladling

Preheat broiler to 440° fahrenheit. Ensure the rack is place in the middle of the oven.

Place 1/2 a ladle of the batter into the prepared pan. Then using the back of a spoon or spatula, spread the batter evenly around all four corners. It's okay if some spots are thinner than the other, the heat will evenly distribute it while baking.

Place in the oven and bake for approximately 5 minutes for EACH layer or until the top is golden brown.

Step 7: Pressing

Once golden brown, remove from broiler and press the surface firmly (but not to hard!) with a presser.

If you don't own one, a flat fondant smoother, or pancake spatula is a great substitute too! The pressing ensures that the cake is flatten and any air bubbles are present will be eliminated. This will help create nice straight layers when cut.

Then pour another layer of batter of the same amount (half a ladle) and broil again. Repeat this process untill batter is finished or you achieve the desired height.

Step 8: Final Top Layer

After repeating this process for approximately 20 times or so, you finally reached your top layer...yay!

Broil the top layer until it's evenly brown, then remove it from the oven and brush it lightly with margerine. If you don't have any left, that's okay too. Cool completely before cutting.

Once cooled completely, turn it over and discard the parchment paper.
Cut the rough sides and discard it. To serve, slice it about 1/3 of an inch in width by 2 inches in length. Cut only to serve and keep the rest the rest as a whole block.

Step 9: Storage

Once cooled completely, turn it over and discard the parchment paper.

Cut the rough sides and discard it. To serve, slice it about 1/3 of an inch in width by 2 inches in length. Cut only to serve and keep the rest the rest as a whole block.

To store, wrap the kek in saran wrap. For prolonged storage, wrap with plastic wrap, then with aluminium foil and place in the freezer, Thaw completely before cutting again. Best serve with tea and coffee, Enjoy!