Ingredients

  • 10 egg yolks
  • 3 egg whites
  • ½ tablespoon cake stabilizer
  • 0.2 pound Hong Kong flour
  • ½ teaspoon baking powder
  • 0.3 pound fine sugar
  • 0.5 pound unsalted butter, room temperature
  • 1 teaspoon vanilla essence
  • 6 dried prunes

recipe_step_kek lapis

Method

  1. Pre-heat oven to 180°C.
  2. With a hand mixer, in a bowl, whisk the butter, cake stabilizer, sugar and vanilla essence together on medium speed. Scrape down the sides as much as you need to combine it well.
  3. Add egg whites first, followed by egg yolks into the bowl, and continue mixing until well combined. Set aside.
  4. In a different bowl, whisk flour and baking powder together.
  5. Add the flour into the wet mixture by parts, folding it in evenly with a rubber spatula. Set aside.
  6. Flatten prunes into thin disks.
  7. Line a square cake pan with baking paper. Place tin on a digital scale to monitor an even amount of batter into the pan. (Amount depends on volume of cake pan)
  8. To make the layers, pour a thin layer of cake batter into the pan, even out with a spoon and bake in an oven at 150°C, using top and bottom heat, for 3 minutes or until golden brown.
  9. Then remove cake pan from the oven and pack the layer with the bottom of a smooth glass cup. Spoon another equal layer of batter over the cake and place it back into the oven to further bake but only this time baked with top heat. Pierce any bubbles with a fork.
  10. Repeat steps. Every 2-3 layers, add a few flattened prune disks to the top after cake batter has been spread out evenly.
  11. Once cake batter has been used up, cover cake pan with aluminum foil, set oven to convection at 130°C and bake for another 10-15 minutes. This makes sure that the cake is cooked through but be careful not to dry it out; timing is key here!
  12. Trim the sides of the cake to achieve a smooth clean shape before serving.