Traditional Indonesian Layer Cake (Kue Lapis Legit)
By Celia Lim
Indonesian layer cake or kue lapislegit is an ultra rich and moist butter cake baked layer by layer. It has warm flavours of mixed spices such as cinnamon, cloves, nutmeg, and cardamom, and the subtle hint of vanilla.
1tbspsponge cake gel/emulsifierI use SP or Ovalett
Preheat oven to 200°C (392°F). Grease and line the base of an 8-inch (20-cm) square cake pan with baking paper. Position the oven rack in the centre of the oven.
Sift self-raising flour, mixed spice and salt into a mixing bowl. Set aside.
In a stand mixer fitted with a paddle attachment, cream butter and condensed milk until smooth, light and fluffy. Set aside.
Fit the stand mixer fitted with a whisk attachment. In a clean and dry mixer bowl, whip whole eggs, egg yolks, caster sugar and sponge gel on medium speed until pale, very thick and fluffy. This may take about 3 - 5 minutes.
Whip until ribbon stage. This is when the mixture falls back into the bowl in ribbons, which pools on the surface for a few seconds before disappearing into the mixture.
Tip in the sifted flour-spice mixture and continue beating until well incorporated. About 15 seconds.
Reduce mixer speed to low. Add the creamed butter mixture in 3 additions, each time beating until well mixed before adding the next.
Last, tip in the vanilla extract, and beat on low speed for 5-10 seconds until well mixed.
Heat the cake pan in the preheated oven for 2 minutes. Switch to grillmode (top heating only).
Scoop a ladle of batter (or 80 - 85 gm by weight) and spread with the back of a metal spoon to fill the base. Level the first layer as evenly as possible.
For the 1st layer, grill for 3 minutes until cooked and lightly browned. Do not over-bake the first layer.
Remove from the oven, and spread the next layer of batter. Again, spread with the back of a spoon and shake the pan to level it evenly. Grill for 5 minutes, or until golden brown.
Repeat layering and grilling until all the batter is used up. Note: The last 2 to 3 layers make take less time to bake and brown, so do observe the cake frequently and watch the time.
Once the last layer has lightly browned, set the oven mode to top and bottom heating at 180°C (356°F) and bake the cake for another 5 - 7 minutes. During this last few minutes of baking, you can cover the top of the pan with aluminum foil if it gets too brown.
Allow cake to cool in the pan for 5 minutes. Run a knife along the edges and invert the cake to release. Set on a wire rack until completely cooled.
Trim a bit off the sides of the cake to reveal the layers. To store, wrap the cooled cake tightly with a few layers of clingwrap, and chill or freeze.