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Trying to bake Cake Lapis again with my oven, never did I get a perfect lapis... chez... this time round, the lapis is cooked but the bottom layer is dry.. Any tips for me? The other time, my lapis is wet and oily.

I am always a follover of eggplant10's blog and I loved all goodies she baked and they are beautiful.

This time round I pick her Kek Lapis pandan to try, even though I weigh the batter for each layer, I still have uneven layers, dunno why.. .

Morning, bring to office, collegues tasted and like the taste of it even though the cake is a bit dry. I will try again. Thanks 茄子 :)

PANDAN CAKE LAPIS (http://eggplant10.blogspot.com)

Butter Egg Yolk Batter Baking Tin: 8” x 8” square

450 Gm Unsalted Butter (room temp)
180 Gm Fine Sugar
21 Nos Egg Yolks
4 Tbsp Condensed Milk
4 Tbsp Cocomut Milk Powder (Kara)
270 Gm Flour
½ Tsp Baking Powder
1 Tsp Vanilla Essence
Some Salt
2 Tsp Pandan Essence (to be added when batter is divided)

Egg White Batter

10 Nos Egg Whites
140 Gm Fine Sugar
½ Tsp Cream of Tartar

1. Sieve flour, baking powder, coconut milk powder together.
2. Use “K” beater and beat butter,condensed milk & sugar till creamy and fluffy. Halfway through add in some salt and vanilla essence.
3. Add in egg yolks one by one at a time.
4. At slow speed mix in the sieved flour mixture.
5. In a plastic bag, mix in the cream of tartar and sugar together.
6. In another mixing bowl, use whisk to whisked the egg white till frothy.
7. Add in 1/3 of sugar mixture and whisk till almost soft peak, add in another 1/3.
8. Add in the last 1/3 sugar when soft peak and whisk till it’s is stiff and smooth.
9. Fold in 1/3 whisked egg white into the butter egg yolk mixture. (this part can use hand whisk)
10. Use spatula and fold in 2/3 of whisked egg white. Divide into 2 portions. Fold in pandan essence into one of the portion.
11. Grease tin and line greaseproof paper at the bottom only.
12. Bake first layer at 180ºC with top and bottom fire till cooked. Once it’s cooked, switch oven temp to Grill mode and let the top brown before putting 2nd layer. Each layer takes at 4-6 mins ( I use 1/3 level up in oven)
13. For last layer bake at 180ºC for 15 mins. (Grill to get top colour)

1 comments:

茄子 August 12, 2012 at 1:50 AM  

如果蛋糕体太干可以每隔一层涂上少许溶化牛油,再倒入另一层的面糊.至于底部太干,可以把蛋糕模放在最下层再用上或继续烘烤,谢谢你尝试食谱.

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