Recipe for ‘Kek Lapis Sarawak’ (Sarawak layered cake) with prunes
- 20 egg yolks
- 5 egg whites
- 12 oz castor sugar
- 16 oz butter (place in room temperature 15 minutes before using). Cut in cubes.
- 5 1/2 oz or 150gm Hong Kong flour (sifted)
- 1 tsp baking powder
- 3 tbsp condensed milk
- 7 oz deseeded prunes and sliced thinly (or as desired)
- 1 tsp vanilla powder (am using essence)
1. Whisk butter, vanilla and condensed milk until white and creamy. Place aside.
2. In another bowl, whisk egg whites and baking powder till bubbly. Add the sugar a little at a time till soft peak. Add in egg yolks one at a time and continue whisking until well combined.
3. Add the butter mixture to the egg white mixture and mix until well combined.
4. Fold in the flour gently a little at a time.
Bake in 150-160 degrees oven.
- Preheat oven on top and bottom grill for 15 minutes prior to baking.
- Line the base of the cake tin with parchment paper. Brush a little butter or margarine on the top of the parchment paper and sides of the tin.
- Layer 1: Spoon 5 tbsps (weigh 76g per layer) mixture into baking tray and spread evenly. Put in oven with both top and bottom heat on for about 10 minutes or until it is brown.
- Poke the cake with a fork or lidi.
- Layer 2 and subsequent: Spoon 5 tbsps (weigh 76g per layer) mixture into baking tray and spread evenly. Arrange prunes on top. Put in oven with top grill only for about 7 minutes or until brown. DO NOT put it on too high heat or the cake will burn too quickly.
- Once the layer is cooked, use the leveller/smoother to press down to even out.Repeat the same process until all the mixture is all used up.
- Once the top layer is completely cooked, cover the top of the cake tin with a piece of aluminium foil. Bake in the oven (top and bottom heat) for another 15 minutes.
- Leave the cake to cool in the baking tin for at least 30 minutes before turning it out.
**Wrapped cake in cling wrap and aluminium foil can be kept in fridge for 3 weeks and in the freezer for 1-3 months.
I found this on the Whiz Kid website – recipe which I would love to try!)
Heaven and Hell Cake
1 3/4 lbs (795 g) milk chocolate, chopped into small pieces
1 1/3 c (315 ml) heavy cream
Place the chocolate in a medium-sized bowl and set aside.
Bring cream to a boil in a small saucepan and when it begins to bubble up, pour over the chocolate and let sit for 5 minutes. Gently stir, starting in the middle and working your way outward, until the cream and chocolate are completely mixed. Cover with plastic wrap and set aside.
Angel Food Cake
1 1/2 c (235 g) confectioners’ sugar
1 c minus 2 Tbls (120 g) flour
2 Tbls cornstarch
1 1/2 c (355 ml) egg whites
1 tsp cream of tartar
1/8 tsp salt
1 c (200 g) sugar
2 tsp vanilla
1 tsp almond extract
Preheat oven to 325F (160C) and line the bottom of a 10″ round cake pan with ungreased parchment paper.
In a medium bowl, sift together confectioners’ sugar, flour and cornstarch. Set aside.
In a large bowl, beat egg whites, cream of tartar, and salt until frothy. Increase speed to medium-high and gradually sprinkle in sugar, then extracts, beating until stiff peaks form.
Sift half of the flour mixture over egg whites and fold until just combined. Sift over the remaining half of the flour mixture and gently fold until no streaks remain.
Pour batter into prepared cake pan and bake until top of cake springs back when touched, 45–50 minutes. Transfer cake to a rack and let cool.
Devil’s Food Cake
3/4 c (155 g) shortening
1 1/2 c minus 3 Tbls (185 g) flour
3 Tbls cornstarch
1 1/2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 c (355 ml) coffee
3/4 c (70 g) cocoa powder, sifted
2 c (400 g) sugar
1 1/2 tsp vanilla
3 eggs, room temp
Preheat oven to 350F (175C). Grease a 10″ round cake pan with shortening and dust with flour to coat. Shake out excess flour and set pan aside.
In a medium bowl, whisk together flour, cornstarch, baking soda, salt, and baking powder. Set aside.
In another medium bowl, whisk the coffee and cocoa powder until smooth. Set aside.
In a large bowl, beat the shortening, sugar, vanilla, and eggs with a handheld mixer on medium speed until pale and fluffy, 2 minutes. Alternately add the flour mixture and the coffee mixture to the bowl in 3 stages, beating to combine after each addition.
Pour the batter into the prepared cake pan and bake until a toothpick inserted into cake comes out clean, 30–35 minutes; transfer to a rack and let cool completely.
Peanut Butter Mousse
1 lb (455 g) (2 8oz packages) cream cheese, at room temperature
3 c (710 ml) smooth peanut butter, at room temperature
2 c (315 g) confectioners’ sugar, sifted
1 c (235 ml) heavy cream
In a large bowl, beat cream cheese, peanut butter, and confectioners’ sugar on medium speed until smooth and fluffy, about 3 minutes.
Put cream into a large bowl and beat on high speed until stiff peaks form. Using a rubber spatula, fold 1/3 of the whipped cream into the peanut butter mixture to lighten, then fold in remaining 2/3rds. Cover and chill until ready to use.
Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil’s food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil’s food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours.
Stir ganache (heat it in the microwave, if necessary, at 10 second intervals. Be sure to stir well) until smooth and pour over the top and sides of the cake, smoothing with a palette spreader if necessary. Refrigerate the cake for 2 hours before slicing.
Recipe for Pineapple Tarts
Pineapple Tart Filling
This recipe has been handed down and have recently been tweaked to suit my taste. Makes about 1kg of paste. Cooking time is about 1.5-2 hours (depending on the surface area of your pot). The paste is “forgiving” – you can stop after an hour of cooking and then continue the same or next day or whenever. I have, sometimes, put the paste in a freezer and bring it to room temperature before I continue to finish off the cooking or to correct the consistency. The longer cooking time would enable you to freeze the paste (at least 3 months) and would also prevent tarts from becoming mouldy very quickly.
- 5 large pineapples (I used two less ripened ones to give that added sourness)
- 300gm caster sugar (or to taste)
- 15gm butter (optional – this gives a sheen to the paste)
1. Cut the top and bottom of the pineapple (that would give you a flat surface to work on). Remove the skin and “eyes” of the pineapple. Divide the pineapple into quarters, lengthwise.
2. Grate the pineapple (largest hole on the box grater) into a large bowl and discard the middle core of the pineapples.
3. Drain the juice from the grated pineapples and put it aside.
4. Place the grated pineapples into a pot (with a large surface area) over medium heat. Stir it occasionally to ensure that it does not burn.
5. Once the juice from the paste has boiled away, add (a ladle at a time) the pineapple juice which we have put aside earlier. Stir the mixture after each addition. Boil away the juice (not to the point that it becomes dry) before adding the next ladle.
6. Add the sugar(100gm at each time) into the paste mixture. Stir with a wooden spoon to ensure that the sugar is mixed well.
7. Once the mixture has taken on a darker colour (due to caramelisation of the sugar), turn the heat to low and add the rest of the sugar (or to taste). Continue to stir occasionally to prevent burning.
8. Continue cooking until the mixture looks thick but still moist (this will dry out later during the baking).
9. Take the pot off the heat. Add the butter and mix well. Allow the paste to cool completely.
The hassle is worth it:
- Making your own paste would allow you to have a better handle on the taste and texture. I always grate the pineapples (instead of blitzing them in a blender) as the strands from the pineapples add stringy texture to the paste/filling. If I am short of paste, I would mix with some store bought pre-made pineapple paste (have not found a store in Sydney though). In order to ensure the right consistency and taste, I would mix the two paste together in a pot and heat them over low heat.
For tips on how to remedy the paste, go to: Jo the tart queen
Recipe for Pineapple Tarts (dough)
500gm salted butter softened at room temperature (I prefer to mix with 150gm NZ Golden Churn canned butter)
820gm flour (Note: I have found that this amount varies with the climate eg in Singapore, I tend to use more flour than when I am in Sydney in winter. Hence you may need to vary. Once the dough stops sticking to your hands, you may stop adding the flour).
2 eggs plus 1 yolk (the additional yolk gives a more crumbly and soft texture)
a drop of yellow food colouring (optional – this gives a bit more colour to the dough)
1. Place the softened butter, eggs and colouring in a large bowl. Mix them gently with your fingers.
2. Add the flour and and mix well until it comes together into a dough. Do not knead or overwork the gluten in the dough. If the dough is still pasty or still sticky, add a handful of flour at a time. Try to use your fingers and the light palm of your hands.
Assembling the pineapple tarts:
- Preheat your oven to 180C (fan forced).
- Work with just a handful of dough at each time. Use the palm of your hand to flatten the dough. You may roll out dough with a rolling pin under a cling wrap and that work as well.
- Use the mould to cut out the shapes. Crimp around the edge, if you wish to.
- Roll the paste into little balls and fill the centre of the tart.
- Bake your pineapple tarts on the centre rack for about 16-18 minutes, or until golden brown underneath. Note: Check the tarts once the smell wafts out.
American Mud Cake with Sour Cream Chocolate Frosting (Details See full recipe at www.cakepaperparty.com)
- 1 cup unsalted butter (2 sticks, or 8 ounces, or 227 grams) each halved
- 7 ounces (198 grams) 72% cacao or more dark chocolate, chopped or broken coarsely (I used Ghiradelli Twilight Delight)
- 2 cups (14 ounces, or 397 grams) granulated sugar
- ½ cup (2 ounces, or 57 grams) Dutch processed cocoa powder (I recommend Cacao Barry Extra Brute or Pernigotti)
- 1 ¼ cups (300 ml) strong hot coffee or hot water plus 1 tablespoon espresso powder
- 1 tablespoon (15 ml) vanilla extract
- 3 large eggs
- 2 cups (10 ounces, or 284 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1 ½ teaspoons (9 grams) baking soda (sodium bicarbonate)
- ½ teaspoon (4 grams) salt
- ½ cup (4 ½ ounces, or 128 grams by weight) sour cream
- ½ cup (3 ½ ounces, or 100 grams) granulated sugar
- ½ cup (5 ¼ ounces by weight, or 150 grams) corn syrup
- 1 tablespoon (15 ml) vanilla extract
- 1 ½ cups (12 ounces, or 3 sticks, or 340 grams) unsalted butter, softened
- 1 cup (3 ½ ounces, or 100 grams) Dutch processed cocoa powder
- 4 cups (16 ounces, or 454 grams) powdered sugar
- Preheat oven to 350 F. Spray two 8-inch round cake pans* with Baker’s Joy or grease and flour.
- In an 8-cup microwave safe container, melt butter and chocolate. Heat butter and chocolate for 1 minute followed with 30 second intervals, whisking until completely melted.
- Whisk in sugar and then cocoa powder until fully incorporated. Slowly add hot coffee in 3 increments whisking until smooth. Add vanilla and then the eggs one at a time.
- In a mixer bowl combine flour, baking powder, baking soda and salt and mix with the wire beater until combined, about 30 seconds. With the mixer on low speed, gradually pour in the chocolate mixture. Once it is all added, beat on medium-high speed for 1 minute. Scrape the bottom of the bowl and beat for 30 seconds more until smooth.
- Pour into cake pans and bake for 35-40 minutes or until a cake tester just comes out clean. Let cool in pans for 10 minutes and then turn out to a cooling rack to cool completely or wrap in plastic wrap until needed. Frost and fill with Sour Cream Chocolate Frosting or other icing and filling. Enjoy! *This makes 2 thick layers that can be torted but could also be baked in 3 8-inch pans.
- Combine sour cream, granulated sugar and corn syrup in a microwave safe bowl and heat on high power for 30 seconds to aid dissolving of sugar. Stir in vanilla. Set aside
- In a mixer bowl beat butter with a paddle attachment until creamy. Mix in cocoa powder on low speed until smooth and creamy. With mixer on low gradually add in sour cream mixture; beat for 30 seconds to incorporate. Add powdered sugar and mix on low speed until smooth and blended. Note: beating the mixture at a higher speed with result in a lighter, fluffier frosting.
- Use to frost and fill American Mud Cake or cake or cupcakes of your choice.
Best-Ever Chocolate & Nutella Layer Cake (by Sweetapolita)
Yield: One 3-layer, 7-inch round cake
Super-moist, dark chocolate cake filled and frosted with satiny dark chocolate & Nutella sour cream frosting and covered in a medley of chocolate sprinkles.
- 2 1/4 cups (285 grams) all-purpose flour
- 2 1/3 cups (470 grams) superfine sugar
- 3/4 cup (90 grams) dark Dutch-process cocoa powder (I use Cacao Barry Extra Brute)
- 2 1/2 teaspoons (12 grams) baking soda
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (8 grams) salt
- 1 1/4 cups (300 ml) buttermilk
- 3/4 cup (180 ml) brewed coffee or espresso
- 2/3 cup (160 ml) vegetable oil
- 3 eggs, room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- 4 1/2 cups (565 grams) confectioners’ sugar
- 1 1/2 cups (340 grams) unsalted butter, room temperature
- 1 cup (280 grams) Nutella (or other hazelnut spread)
- 3/4 cup (180 ml) full-fat sour cream
- 11 ounces (330 grams) best-quality dark chocolate, melted and cooled slightly
- 1 tablespoon (15 ml) pure vanilla extract
- Pinch of salt
- Preheat oven to 350° F. Prepare three 7-inch round cake pans with nonstick spray and parchment rounds.
- In bowl of electric mixer fitted with the whisk attachment, sift all dry ingredients, including sugar. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
- Add milk mixture to the dry ingredients mix for 1 minute on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans–each pan should contain about 600 grams of batter.
- Bake the first 2 layers for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean (a few crumbs), about 5 more minutes. Cool on wire racks for 20 minutes. Repeat with remaining layer, and then gently invert onto racks until completely cool.
- Put all of the ingredients in a food processor, and pulse until smooth and glossy, about 1 minute. The frosting will be very soft. Refrigerate the frosting until it thickens slightly, about 15 minutes.
- Put a dollop of frosting on a 7-inch round cake board (or cake plate) or 8-inch scalloped cake board.
- Put your first layer top-up on the cake board or plate, and spread about 1 cup of frosting evenly across layer. Put the second cake layer on top and repeat with another layer of frosting. Put the final cake layer top-down. Cover the cake with plastic wrap and wiggle the layers into place. Refrigerate the cake for about 30 minutes.
- Using a turntable, if possible, frost entire outside of cake with a thin layer of frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 15 minutes. Repeat with another thin layer of frosting, this time working to achieve a smooth finish. Chill for another 15 minutes.
- Apply a third coat of frosting to the cake. Holding a tall pastry comb in your dominant hand, press it gently against the side of the cake and keep it steady. Use the other hand to slowly rotate the turntable until you have gone all the way around the cake. Gently press some chocolate sprinkles around the bottom edge of the cake.
- Fit a medium pastry bag with a medium-large closed star tip, such as 1M, and fill about 2/3 full with frosting. Pipe a border around the top of the cake. Chill the cake until the frosting border firms up, at least 30 minutes.
- Cover the top of the cake (but not the piped border) with chocolate sprinkles. Once frosting softens again, the sprinkles will adhere to top. The cake will keep refrigerated for up to 3 days.
- If you don’t have 7-inch round cake pans, you could also use 8-inch cake pans. The layers will just be ever-so-slightly shorter.
- For the cake layers, I use Cacao Barry Cocoa Powder – Extra Brute–it adds so much depth, chocolate-y flavour and a wonderfully dark hue.
- For the frosting I used Callebaut Dark Callets 70.4 % to balance the sweetness of the Nutella.
- I used one of the Wilton Decorate Smart 3-Piece Icing Comb Set for the sides of the cake (the furthest comb to the right in the image).
- I used a medley of chocolate vermicelli sprinkles on top, including India Tree Chocolate Vermicelli and De Ruyter Chocoadehagel. Any kind works well, but I prefer to keep it to pure chocolate vermicelli, as opposed to just chocolate jimmies.
- Because the frosting has sour cream in it, it’s best to refrigerate this cake if it hasn’t been gobbled up after a day. Keep refrigerated at that point, and serve at room temperature (although it tastes pretty great cold too).