Evergreen Layer Cake

Name: Evergreen Layer Cake
Cuisine: British
Ingredients: 454 g butter; 200 g castor sugar; 2 tsp vanilla extract; 1 tbsp Ovallet; 10 large eggs; 250 g condensed milk; 200 g Kaya or coconut jam (see pic); 1 small bottle (60ml) pandan paste (see pic); 200 g flour; 1 packet Coconut milk powder (pic); 100 g Horlick or Malted Drink Powder (pic)

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Glad to have cookpad. Keeping this cake recipe here for future reference 😊 This type of layered cake is popular in Malaysia and other neighbouring countries too. Tons of layered cake recipes online with various types, flavors and versions. This type of cake tastes very rich, moist, dense and creamy (some layered cakes use cheese and ice cream powder). They store well and can even last for few months.

#cake #layercake #dessert #teatime #brunch #kek #keklapis #evergreen #sweet #malaysian #malaysia #asian #sarawak #borneo #dayak

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#cake #layercake #dessert #teatime #brunch #kek #keklapis #evergreen #sweet #malaysian #malaysia #asian #sarawak #borneo #dayak

Saved

Ingredients

454 gbutter
200 gcastor sugar
2 tspvanilla extract
1 tbspOvallet
10large eggs
250 gcondensed milk
200 gKaya or coconut jam (see pic)
1small bottle (60ml) pandan paste (see pic)
COMBINED & SIFTED
200 gflour
1 packetCoconut milk powder (pic)
100 gHorlick or Malted Drink Powder (pic)

Saved

Steps

1

Gather & measure all ingredients. A must when doing this type of cake so you won't forget or miss any ingredients. See pic below for reference (ingredients)
Using an electric mixer, cream butter, sugar, vanilla extract and ovallet until pale, smooth and creamy.
2

Add eggs, one at a time and whisk again until fluffy.
3

Next, add condensed milk, kaya, and pandan paste and continue to whisk until fluffy.
4

Using a much slower speed of your electric mixer, add dried ingredients (the flour mixture), in small batches, and mix until just mixed. Remove the mixer. Gently fold this batter using small spatula or anything similar, keep folding until you have a smooth batter.
5

Prep your baking pan. Use 8"×8"×3". Layer the bottom of baking pan with baking paper. Grease all sides with a thin layer of butter then sprinkle some flour around the greased sides. Remove or shake off excess flour from the pan.
6

Preheat oven to 170°C. Use only the upper heat of the oven.
7

Next, add 7 tbsp of the cake batter into the pan. Smooth and level the batter evenly. Gently tap the whole baking pan on a hard surface. This is to ensure the batter is level.
8

Bake for 7 minutes. Then remove from the oven. Gently press the top layer of baked cake with anything flat. We use the back of wide spatula since we don't have the right tool for this task (yet 😁). Repeat the same process in step #7. Bake and do the same until the end.
9

Leave baked cake to cool completely before cutting or serving. Best serve the next day.
How to store this cake:
1. Cut cake into 3 parts.
2. Wrap each portion with cling film.
3. Refrigerate.
4. Take only a portion you need and microwave for a minute or leave at room temperature before serving.
Note: This cake kept well in the fridge and it lasts a month or two with proper storage.