How to make delicious multi-layered butter sponge cake – Indonesian lapis legit

How to make Butter Sponge Cake – lapis legit Indonesia

• 1

  Whip the butter and milk

  Put 70gr of condensed milk, 170gr of unsalted butter, and 80gr of margarine in a bowl to soften at room temperature. Use a mixer to beat the mixture for 5 – 7 minutes until it’s fluffy and turns light yellow.

  Tip:

  • Butter should be softened at room temperature; press it with your hand to ensure it is soft enough, but not so soft that it becomes mushy or watery.
  • It is essential to beat the butter well because the cake’s rise and fluffiness depend on the air bubbles in the butter when whipped.

  

  
• 2

  Whip egg yolks

  Put 12 egg yolks, 80g sugar, and 1 teaspoon of vanilla into a new bowl. Use a mixer to blend the eggs until dissolved, smooth, and pale yellow.

  

  
• 3

  Mix egg and butter

  Add the whipped butter gradually into the egg yolk bowl, then continue to use a mixer to blend the mixture until well combined and smooth.

  

  
• 4

  Mixing the batter

  Next, sift 2g of salt, 70g of flour, and 1/3 teaspoon of nutmeg into the butter and egg mixture, then mix well to combine the ingredients.

  
• 5

  Whipping the egg whites

  Add 130g of egg whites into a large bowl along with 1 teaspoon of lemon juice. Use a mixer to beat at low speed until the egg whites form bubbles like soap.

  Divide 40g of sugar into 3 parts, adding one part at a time while beating until dissolved. Beat each part of sugar for about 30 seconds at low speed before adding the next part.

  When adding the last part of sugar, switch the mixer to high speed and beat the egg whites until they are stiff, with a creamy texture, the mixture is sticky, shiny, and smooth, and peaks form when you lift the whisk.

  Tip:

  • Divide the sugar into 2 or 3 parts and add it gradually, little by little. Avoid adding all at once.
  • The egg whites should be at room temperature (if taken from the fridge), and they must not be contaminated with any dirt or fat.

  See details: Successful egg white whipping and some notes

  

  
• 6

  Completing the batter

  Divide the whipped egg whites into 3 parts, adding each part to the batter mixture and gently folding it from the bottom up using a spatula.

  Bring the spatula down to the bottom of the bowl, push the heavy ingredients up and fold them to the side. Continue this process until the mixture is well combined.

  Tip: Gently fold (scoop and lift from the bottom) to avoid breaking the air bubbles, which will prevent the cake from rising.

  

  
• 7

  Baking the cake

  Preheat the oven to 200 degrees Celsius for 15 minutes on the top heat setting to stabilize the temperature.

  Prepare a cake pan lined with parchment paper, evenly spreading butter on all 4 sides of the pan.

  Next, spread a thin layer of batter about ½ of a small finger’s length and bake for 5 – 6 minutes at 200 degrees Celsius on the top heat.

  After baking, take the pan out and add the second layer of batter (the same amount as the first layer) and return it to the oven for another 5 – 6 minutes at 200 degrees Celsius.

  Continue this process for each layer until all the batter is used up.

  Tip: After baking each layer, you can gently press down with a cup on top to make the surface of the cake flat and prevent it from puffing up!