Monday, February 18, 2013

Fabulous Coffee Layer Cake

Made these Fabulous layer cake for the Water Snake 2013 CNY celebration.   
When I baked and posted these lovely Coffee Layer Cake  on a baking group headed by Step on  Facebook, the response was overwhelming with many 'likes'.  Here I am to share this wonderful recipe with all as I promised.
I had baked and Indonesian Layer Cake  during last Chinese New Year Celebration.  It turned out superb.  



Recipe adapted from My Little Favorite.


10 egg yolks
6 egg whites
280gm butter  
180gm castor sugar
200gm cake flour
1 tbsp ovalette
4 tbsp condense milk
1 tsp vanilla essence
4 tbsp ice water
1 tbsp coffee granules ~ dilute in 1/2 tbsp of hot water
1 tsp coffee oil

Lined a 9" x 9" baking tray with greased paper.


Beat butter and condense milk until it is pale in color. 

In another bowl beat eggs, sugar, cake flour, vanilla essence, ovalette and ice water all together until it is fluffy.

Mix in butter mixture and beat until well combine. 

Divide into 2 equal portion.
      1 portion ~ plain
      1 portion ~ add in coffee granules and coffee oil

Preheat the oven to 200°C  with top and bottom heat  for 5 minutes. Put in 100gm of the plain batter in the baking tray and smooth out evenly. Use only top grill function of the oven and grill for 5 minutes.

(updated 2nd March 15, instead of 10ogm of the batter I use 70gms for a thiner layered.)

Updated on 2nd March 15 -  Baked again as the result of my 'gila' (crazy) mood is switch on......     

Follow by 2nd layer that is the coffee layer. Put in 100gm  of the coffee batter, on top of the plain layer and smooth out again top grill for 5 minutes.

Repeat the steps until all of the batter are used up.

* For ovens that do not allow the setting of top heat only, place a baking tray filled with water and placed at the bottom of the oven.
* Lapis stored at room temperature can last for abt 4-5 days. If chiller, it can be stored for a month.

 I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover


  1. What can I substitute ovalette with?

  2. Hi, here is the Result from google ~ Ovalette is a stabiliser used in baking sponge cakes. It helps the eggs to rise rapidly and stiffly. it also helps the beaten eggs to remain stable and not lose the airy and voluminous texture. It makes sponge cake softer and smoother. I do not any substitute for ovalette! Sorry, I do not know what is the substitute for ovalette! And TQ for dropping by!