This is just insane,making from 9.30 pm till 1.40 pm.Start late,finished up late.
When I think of I want to bake,I go for it.No patience one,except last night I put
on concentration and patience in baking my layered cake.Patience and patience
of baking layer after layer.You need to be patient in making kek lapis.
Best of all,this cake has no egg yolks,using only egg whites.My intention was to make black and white layer,but I can't find any black colouring.so I just use the coffee with creamer and added melted chocolate chips into it for the brown layer.
Although some layers are not even,but I feel happy that this cake is not dry.It's moist,soft and buttery.
Somehow it is oily too,don't say I didn't warn you.Most kek lapis are oily.That depends on what type of butter you are using also.
This is only half of the recipe,For full recipe,you have to double it.
Ingredients:
250g soft butter
2 tbsp kaya
2 tbsp. horlick
25g milk powder
380g(from 12 eggwhites,medium size,yours may varies depend on you egg size)
160g sugar
5g ovalettes
60g Hong Kong flour
small packet of 3-in-1 instant coffee(or 2 tbsps coffee essence)
60g chocolate chips(melted in double-boiler)
Method:
1) Cream butter until creamy.Add in kaya and Horlicks.Beat well.
2) Beat egg whites with sugar,then add in ovalette and beat until stiff.Add in hong kong
flour,milk powder and mix well.
3) Combine butter mixture with egg mixture.Stir well.
4) Divide into half,adding one half with coffee and melted chocolate chips.
5) Bake layer by layer in preheated oven 180°C till all are used up.Each layer about 6-7
minutes or until top are brown in colour,then pour in the next layer.(use top heat only)
6) Let it completely cool before cutting.
