Sarawak Layer Cake Original (Pure Butter Version) · PrimedTable
Singaporean-Malaysian🍰 Sweets & drinks
Sarawak Layer Cake Original (Pure Butter Version)
⏱ 90 min
A classic Sarawak layer cake made with pure salted butter. Famous for its beautiful neat layers, soft and moist texture, and rich buttery flavour. Each layer is baked individually, requiring patience but rewarding you with a dense yet tender crumb and beautifully defined striations.
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Adapted from a video by Che Nom
Resepi Kek Lapis Sarawak Original Paling Sedap! Lembut, Moist & Penuh Rasa Butter ✨
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1
Prepare an 8×8 inch baking pan, grease it with butter, line with baking paper, and grease the paper as well.
2
Cut 500g of salted butter into small cubes, ensuring it is cold but slightly soft to the touch, and set aside.
3
Measure 220g of low-protein flour (cake flour or Hong Kong flour) and sift once or twice.
4
Beat the butter with an electric mixer until creamy and pale in colour.
5
Add 200g of caster sugar and beat at medium-high speed for 6–8 minutes until the mixture becomes light, fluffy and pale.
6
Add 1 tbsp of ovalette and beat briefly until combined.
7
With the mixer running at medium speed, add the 10 eggs one at a time and continue beating until the mixture becomes fluffy.
8
Add 250g of sweetened condensed milk.
9
Add 1.5 tsp of vanilla essence to remove the eggy smell.
10
Stop the mixer and fold in the sifted cake flour in stages using a spatula until just combined.
11
Preheat the oven to 190°C or 200°C (depending on your oven) using only the top grill heat.
12
Measure 110g of batter, pour into the prepared pan, and spread slowly using the back of a spoon or small spatula.
13
Place in the oven on the middle rack and bake the first layer for 7–8 minutes until the surface is slightly browned and firm to the touch.
14
Once the first layer is baked, remove from the oven and gently press the cake surface using a layer cake presser (or metal ruler).
15
Pour the next 110g of batter, spread it, and bake for about 4–5 minutes until the surface is slightly browned.
16
Repeat steps 14–15: remove, press gently, pour new batter, spread, and bake, until all batter is used up.
17
Bake the final layer for 4–5 minutes at 190–200°C using the top heat.
18
After the final layer, lower the oven temperature to 150–160°C, switch to top and bottom heat, and bake for 10–15 minutes to ensure even cooking throughout.
19
Remove from the oven and let cool completely in the pan on a wire rack.
20
Once completely cool, the sides will pull away slightly. Trim the edges neatly before serving.
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