Malaysian Kek Lapis Sarawak Layered Spice Cake
A visually stunning and aromatic multi-layered butter cake infused with a signature blend of warm spices like cardamom, cloves, and cinnamon. This intricate Malaysian delicacy is a true testament to patience and baking artistry, offering a rich, melt-in-your-mouth texture in every colorful slice.
Ingredients
Ingredients
- 1 cup Unsalted Butter Softened to room temperature
- 1 cup Granulated Sugar
- 8 Egg Yolks Room temperature
- 2 cups All-Purpose Flour Sifted
- 2 tsp Baking Powder
- 1 tsp Ground Cardamom
- 0.5 tsp Ground Cloves
- 0.5 tsp Ground Cinnamon
- 0.25 tsp Salt
- 0.5 cup Evaporated Milk
- 8 Egg Whites Room temperature
- 0.25 tsp Cream of Tartar
- 8 drops Red Food Coloring Or color of choice
Notes
Storage: Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 1 week. The flavors deepen after a day. Make-Ahead: This cake is perfect for making a day ahead, as it firms up beautifully, making slicing much easier. Variations: You can create more layers by dividing the batter into more colors or shades. A traditional addition is a thin apricot or strawberry jam glaze brushed between some of the layers before baking for extra flavor and moisture.