Recipe Steamed Thousand Layer Cake – A hybrid Indonesian and Dutch cake, this steamed thousand layer cake, also known as lapis cake, is still widely enjoyed to this day. It is a legacy from the Dutch colonial era, which was known as Spek Koek – bacon cake, back then because the layers look like bacon. But there is actually no bacon involved, only spices.
The cake itself is very indulgent and rich, made out of eggs, butter, sugar and not too much flour, resulting in a deep flavour tinged with faintest hints of mixed spice, and is delightfully moist.
Ingredients:
- 455 g butter softened at room temperature
- 1 tsp mixed spice, ground
- 115 g plain flour
- 17 egg yolks
- 5 egg whites
- 255 g sugar
- 2 tbsp brandy
Preparation Method:
- Grease bottom and sides of an 8-inch square cake tin with butter. Cut a piece of greaseproof paper to fit the base of the tin exactly. Place paper in and grease with butter. Pre-heat oven till moderately 170°C.
- Sift mixed spice and flour together.
- In a clean mixer bowl, cream butter till light and fluffy for about 10 minutes. Transfer to a large mixing bowl. Wash mixer bowl and wipe completely dry.
- In the cleaned mixer bowl with the whisk attachment on your mixer, beat egg yolks with 200m sugar till thick. Transfer to another bowl. Wash mixer bowl and whisk attachment and wipe completely dry.
- In the cleaned mixer bowl, whip egg whites with the remaining sugar till thick.
- Fold in alternately, the egg yolk mixture and the egg white mixture to the creamed butter, adding a little flour each time. Lastly, add the brandy and mix the batter well.
- Place greased tin under grill for 1 minute. Remove and place in one ladle full of cake batter. Spread batter evenly and bake till light brown. Remove tin from grill and using a fine sharp skewer, prick top of cake to prevent air bubbles from forming.
- Add another ladle full of cake batter over the baked layer and spread it evenly, ensuring that batter covers all corners. Bake and repeat process for the first layer, till the cake batter is used up. When baking the last 3 layers, place the tin on the lowest rack. Bake until light brown and cooked. The last 3 layers will take slightly longer to bake.
- When the last layer has browned nicely, remove cake from tin immediately. Turn it over, top side up, onto a cooling rack to cool for 30 minutes.
- When ready to serve, slice a 1-cm thickness across the length of the cake. Cut this length into pieces of equal width.
And voila, an easy homemade Recipe Steamed Thousand Layer Cake! If you find it a hassle to make your own, try to search it up on foodpanda and have it delivered to you in no time!
