Kek Lapis – Indonesian Layer Cake
Kek Lapis – Indonesian Layer Cake, although not difficult to make is certainly a labor of love. Each layer of cake batter is precisely measured and baked under the watchful eye till light brown and then this process is repeated patiently, till all the batter is used up!
This is my 4th attempt at making this delicious ‘layered’ version of butter cake. Some versions use only egg yolk. This version however uses whites as well. Quite pleased with the results. Next time, I think I will make a video on this. I love to see how the layers peel away from each other. Anyone will appreciate the effort if you make this cake. And it is so yummy with some coffee or tea! This Indonesian Cake is very popular in Singapore and Malaysia too!
Scroll down for the Complete Recipe.
Kek Lapis – Indonesian Layer Cake
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Recipe Name: Kek Lapis – Indonesian Layer Cake
Recipe Type: Cakes
Author: Shana @ RecipesareSimple
Prep time:
Cook time:
Total time:
Yield: (One 7 inch square cake)
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Watch the Video or click to read Complete Recipe – Below.
How to make Kek Lapis – Indonesian Layer Cake – Recipe at a glance:
- Preheat oven.
- Separate eggs and prepare the batter.
- Prepare the cake pan.
- Add one ladle at a time and grill for 5 minutes, each time before adding the next ladle and repeating.
- Invert the cake onto platter.
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Ingredients:
- 7 eggs
- 150 gms fine-grained sugar
- 90 gms all-purpose flour
- 1 tsp pure vanilla extract
- 150 gms unsalted butter, softened – Wijsman Dutch Butter is recommended
- 1 Tbsp condensed milk
- 1 Tbsp Brandy – optional
- ¼ tsp spice powder ( a combination of cinnamon and allspice ) – use more if you like a stronger scent
It is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.
Key Ingredients: Eggs, Butter, Sugar, Spice, Condensed milk.
EAT AND TELL!!! Let us know if you tried – Kek Lapis – Indonesian Layer Cake
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Your kek lepis looks perfect but still need a lot of courage to attempt this.
Thankyou Balvinder. I will be posting the video, maybe that will make it look easier:) – but yes takes some time and patience 🙂
You cake looks so nice & also be very tasty , so I think , it could be eat just now….!! Home made cake must be always safety & healthful for any one even a child.
plz, share as it is & more again, if it is possible.
Definitely, there is nothing like home made cake! And the aroma that fills the house makes everyone happy too! I will be adding many more cake and dessert recipes soon. Thank you.
Please share this video… it’ll be very helpful… and thank you..!
I made this few days ago and it was a hit. Perhaps it was the brand of the mixed spice I used, the aroma was not as strong as I’d like to so I would add a little more the next time I bake this. Also, the recipe didn’t mention when I should add in the flour!!! 😀
Rae, Hi and thank you for trying the recipe . So happy it was a hit and a big thank you for pointing out the missing step. Edited that. Yes definitely add more spice.. this is totally personal choice. Plus some spice mixes loose their aroma. I often like to grind a batch fresh for cakes like this.
I tried this recipe and my cake turned out extremely dry. I did cut the sugar to 120g. The egg white took very long to mix evenly into the batter. Any idea what happened?
Hi!
hmm…your proportion for flour: sugar for one thing.. too much flour ratio will give a dry cake. Also make sure the egg whites are not too stiff, and you can decrease one egg white next time. over beaten or too many egg whites will also cause drying. Also your oven temp may be higher than normal, try decreasing the temp next time.. all these factors can cause drying out and ofcourse.. never decrease the fat content in this cake.
Hope this helps.. I have been meaning to add the video for this recipe.. but have not been able to yet.
Hi there,
I made this cake yesterday and I loved it, being my worst critic I thought that my cake mix wasn’t runny enough to rotate the cake tin with my wrists, I had to smooth it out with a spoon and smash on the table too. It did end up not as fluffy as I wanted it to be, as I’ve had many times in south east Asia I wanted to get the same experience out of my own oven. Can you give me tip or too to alleviate these issues?
I believe the egg whites may have been beaten a little more than needed. I usually stop as soon as they are stiff. Also only tap the cake pan on counter tap gently once just to remove any air bubbles… I have been meaning to make a video on this , just haven’t gotten to it yet. .. Hope it turns out to your liking the next time 🙂
Hi,
I am relieved to see this recipe of Indonesian layer cake that uses 7 eggs.
My recipe required 25 egg yolks & 5 egg whites. Then I had to scratch my head as how to use the 20 left over egg whites.
So besides the already tedious task of making the layer cake, I ended up having to make 2 more Angel food cakes so as not to waste the extra egg whites.
Can’t wait to try your recipe out.
Thanks.
I too have tried the version with too many eggs .. This is the one I stick to and make it every year, mostly a few times after Eid.
Hi – Stumbled on your site while searching for a layer recipe with lesser eggs. Thank you for sharing your recipe.
I’ve made this cake 4x since earlier this month. My family and friends love it. Sent the photo to your email too.
Hi Normah,
That’s wonderful to know . Thank you and for sending me the pic too. Love it!