Sarawak craft layered cake Recipe

Sarawak craft layered cake

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25 egg yolks
4 egg white
200 gm caster sugar
180gm Hong Kong flour
1 tbsp ovalette

400 gm butter
4 tbsp condense milk
1 tsp vanilla
green and red colour
a pair of chopstick

How to make Sarawak craft layered cake

1. Whisk A till creamy. leave aside.
2. Whisk B till creamy and combine with A.
3. Divide 2 portions(a) add green (b) add red.
4. Prepared a cake tin of 8 1/2 " X  8 1/2 " square and   4 " deep. , lined with greased-proof paper. Put about 4 spoon of green batter in tin and spread evenly. Bake in preheated oven at 180 C for 3 mins. at the top heat (grill)
5. Take a chopstick and press down cake to mark a few drains. Pour the red batter over and level it. Bake again in same manner. Repeat the process with alternate colour until finish. Last layer bake further 5 mins on top and bottom heat.
6 Cool cake in tin before cutting
7, Keep cake seal in foil and in the fridge for longer period storage
Question from the Chef

“What do you think of sharing your cake with me?”

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