Kek lapis Butter (Sarawak) / Butter layer cake

* This cake consist of 2 parts. The internal design layer and the external outer layer top and bottom layer. It is actually two cakes merged into one cake using Kek lapis sarawak technique to merge them together.
 

The internal design layer
Ingredients
250g butter
4 large eggs
250g self-raising flour *
  * or 250g plain floor
          2 tsp baking powder sifted together
2 tsp baking powder
6 tbsp UHT milk


Method
*follow the instructions closely step by step. Do not over beat or over mix. Flour must be folded in last to give a melt in your mouth texture and to give volume to the cake.

1 Heat oven to 180 deg C. Line cake tin with wax paper. In a mixer, beat butter and sugar till white and fluffy. Add in eggs one at a time. Once the eggs have been combined and you have a smooth batter, flavorings extracts may  now be added if required.
Finally the flour mixture and room temperature liquid (milk, water, etc.) are added alternately, beginning and ending with the flour mixture to ensure a smooth and light batter. It is very important not to over mix the batter at this point. Over mixing will develop too much gluten in the flour and the result will be a tough cake. Mix only to incorporate the ingredients. Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk.

2. Divide  into 3 parts. Add green color for the  first part, then red color for 2nd part and add yellow color the 3rd part.

 * Divide  the 1st layer (green) slightly more than the 2nd and 3rd layers as the 1st layer bottom will be burned during baking (a thin 2mm crust)

3. Bake the first part about 10mins or  half cooked,  add Part 2 on top and baked again for 15mins ,add then Part 3 on top to make three layers and continue to bake about 30 mins
 till cooked.
4.When is cooked, let it cool completely before cutting into strips then into squares shape or
triangles.
 5.Keep aside.
 

A deep 7 x10 x 3 inches tray and the L- shape aluminum blankets
for splitting the cut square strips into triangle shape strips for
the internal design of the cake.

The external top and bottom layer
*(similar to internal layer except add brown coloring)

Ingredients
250g butter
4 large eggs
250 gm self-raising flour *
  * or 250g plain floor
          2tsp baking powder sifted together
2 teaspoon baking powder
6 tbsp UHT milk

Method
1 Heat oven to 180 deg C. Line cake tin with wax paper. In a mixer, beat butter and sugar till white and fluffy. Add in eggs one at a time. Once the eggs have been combined and you have a smooth batter, flavorings  extracts may  now be added.
Finally the flour mixture and room temperature liquid (milk, water, etc.) are added alternately, beginning and ending with the flour mixture to ensure a smooth and light batter. It is very important not to over mix the batter at this point. Over mixing will develop too much gluten in the flour and the result will be a tough cake. Mix only to incorporate the ingredients. Add in Brown Coloring
Check the consistency of the batter. It should be of dropping consistency. If it stands peaking and hard, add more milk.
2. Divide into 2 portions.
3. Bake the 1st portion for about 10mins. then arrange the cut triangle strips on top.
    you can use condensed milk or jam to hold the strips design together.
4. Pour in the balance 2nd part batter on top of the strips and bake till cooked about 30-45minutes.

Back to Recipes Index