Ok, Malaysian Food Fest for month of September featuring Sarawak food (hosted by Sharon of Feats Of Feasts) is well under way and I am now submitting herewith my not so perfect Sarawak Layer Cake....this is the 2nd time I am making this and yet, I failed to get the perfectly thin and even layers! hmmmm... must try again...
Well, I have seen Wendy, the creator of MFF, posting many recipes for this cake and naturally, I used a recipe from her site. Of course, I chose the easiest one of the lot :D
This is her version of Horlick Sarawak Layer Cake which uses 10 eggs instead of all egg yolks. I am putting the recipe here for my own easy reference.
140gm sugar (reduced to 100g)
10 medium eggs, grade C(I used 9 Grade A)
510gm canned condensed milk
240gm superfine/cake flour
200gm Horlicks powder
1. Preheat oven on grill setting. (My oven has either 230C or 250C setting, so I used 230C)
2. Use a 9x9 inch square pan. Line bottom and grease sides. Heat up pan for step 8.
3. Beat sugar and butter until light and fluffy.
4. Add in eggs, one by one. Beating well after each addition.
5. Mix in condensed milk
6. Sift flour and Horlicks together.
7. Fold (6) into batter.
8. Spread a ladle of batter evenly onto hot pan.
9. Tilt pan left and right to level batter. Grill for 7 minutes or until golden.
10. Remove from oven and press cake layer to remove excess air. Spread another ladle of batter over the cooked layer, and repeat step 9.
11. Repeat step 10 until all batter is used up.
****
Pan needs to be heated up at step 2 for even distribution of batter. You can either heat up in the preheating oven or over a pot of hot water. (I put the pan in during preheating and the parchment paper already turned brown when I took it out:P)
