Lapis Limau Purut (Kaffir Lime Layer Cake)
Recipe by Wannah Alshatrie ... thank you for sharing your recipe.
 |
| Kaffir Lime (Limau Purut) |
Ingredients:
400g butter
4 tbsp sweetened condensed milk
20 egg yolk (use large eggs)
5 egg white
250 castor sugar
*100g cake flour
*25g cornflour
*1 tsp baking powder
(* sifted together)
1 tbsp kaffir lime rind (I used rind from 1 kaffir lime.)
a few drops of green colouring
Method:
1. Preheat oven at 180 deg C. Use top heat only.
2. Line & grease the base of a 10x7 or 8x8-inch baking pan. Set aside.
3. Combine butter & condensed milk & cream until white & creamy. Set aside.
4. If using a big cake mixer, combine eggs & sugar in a clean & dry mixing bowl & beat until thick & fluffy. If using a hand-held whisk, beat egg white in a dry & clean mixing bowl until soft peak. Then add sugar gradually & beat until stiff peak. Then add egg yolk one at a time. Continue mixing until mixture becomes thick & fluffy.
5. Add butter & mix thoroughly. (I used a hand whisk.)
6. Fold in flour & baking powder. Add in kaffir lime rind & colouring & mix gently but thoroughly.
7. Pour 2 ladles of batter (I weighed 80g for each layer.) into the pan. Grill for about 2 minutes till cook & top turns golden brown. (You may need to adjust the temperature of your oven such that the layer will be cooked in about 2 minutes). Remove baking pan from oven. Press the top of cake gently with a lapis presser (or flat glass) to pop up any bubbles to produce a neat lapis.
8. Repeat step 7 until finish.
9. After baking the last layer, bake the whole cake using top & bottom heat at 200 deg C for about 10 minutes.
10. Remove cake from pan and allow to cool on a cooling wire rack before cutting & serving.
