Yes, it is time of the year to "Balik Kampung" when school is having a term break and my company is declaring close of business for whole next week in conjuction of Gawai Festival and Great King's Birthday. I took half day leave today to bake layered cake which is always a popular "Buah Tangan" from Sarawak. I choose the above cake because my Emak does not like colorful cake and I love the moist texture and the sweet & sour taste. This recipe is originated by Rabiah Amit, the popular layered cake book writer from Sarawak. Her book is a must have if you interested in layered cake making.
Herewith the recipe which I have modified for more accurate measurements. I have also tried to explain the method a bit more for greater clarity. The original recipe is in Malay language and translated into English:
INGREDIENTS:
10 Egg yolk*
2 Egg white*
250g Castor Sugar*
1 tbsp Ovalette*
75ml chilled Water*
3/4 can Serikaya* (1 can is 300g)
160g Horlicks*
250g Hong Kong flour
300g Butter
4 tbs Condensed Milk
4 packet of Haw Flakes
METHOD:
1. Place all ingredients marked* in a mixer bowl & beat with high speed until fluffy & thick. (Tips: The bowl need to be big enough to handle the volume which get doubled up)
Fold in flour gradually until well mixed.
2. In a separate bowl, beat butter & condensed milk until white & fluffy.
Combine into the earlier mixture.
3. Grease & line 8 inch square tin.
Spread about 2 big scoop into the tin & grill until the top is evenly brown.
Take the tin out from oven and press surface with cake presser to ensure even layer.
Repeat for second layer.
Arrange haw flake by inserting through the two layers at 45 degrees angle.
Repeat the above process until all batter is used up.
4. For all layered cakes, I always bake the cake at 180C for 30 minutes as the last step to ensure that the cake is properly cooked through.
For those interested in making layered cake are welcome to ask questions. Just post your questions in the "comments" tab at the bottom of this recipe.
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