Mama's first kek lapis

The idea of baking a 'kek lapis' had been toying in my mind for quite sometime. But the fact that it needs 25 eggs for a cake makes me shiver. Can't help but calculating the amount of cholesterol in it. Got this recipe from Kak Pah Sherry of Sheffield which uses only 7 eggs instead. So tried it yesterday and reduced the sugar. Alhamdulillah, my first attempt of baking a layered cake was fruitful. Brought some for my labmates, complimented by everybody including Paul, my lovely and ever supportive and understanding supervisor. Paul said after returning from his trip to Msia last 2 weeks. ' Mai, your country is so beautiful, nice people, nice food, Malaysian food is the best food ever. What are you doing here Mai?' Dalam hati jawab 'PhD, Paul'.

Kek Lapis Seroja

450 g low fat butter

150 g caster sugar

300 g superfine flour (I use MacDouglas sebab malas nak sieve)

7 eggs

1tsp baking powder

1 tsp sodium bicarbonate

1 tsp vanilla

4 tbs horlicks

1/2 can condensed milk

2 tbs cocoa powder

pandan flavour/ pandan juice

1 cup of mixed fruits (ikut suka)

Method:

1. Preheat the oven to 180 C ( Top fire only). Beat butter and sugar till fluffy and add eggs one by one. Then add flour, horlicks, vanilla, condensed milk.

2. Divide the batter into 3- add cocoa powder in one, pandan flavour in another and one is plain.

3. Grease the cake tin. Start layering with 3 tbs of chocolate batter 1st. Bake for 3 minutes.

4. Layer with green batter, bake for 3 min, then layer with plain batter and sprinkle the mixed fruits and bake for 3 min (3 tbs each layer). Reduce the oven temp after 1 hr to avoid cake from becoming too dry.

5. Continue till all the batter is finished. Wrap the tin with an aluminium foil(optional) and bake for another 15 minutes (top and bottom fire). Done.