Name: Sarawak Layer Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 14, 14 slices
Cuisine: Asian
Ingredients: 1 cup unsalted butter ((226 gr), room temperature); 1 cup sugar ((200 gr)); 1/3 cup Sunflower oil ((80 ml)); 1/3 cup condensed milk ((110 gr)); 2 tsp vanilla extract; 7 egg yolks (, room temperature); 1 1/3 cup all purpose flour ((170 gr)); 1 cup corn starch ((130 gr)); 7 egg whites (, room temperature); 3/4 cup sugar ((150 gr)); 1/4 tsp cream of tartar; 2 tbsp condensed milk ((40 gr), for brushing); 3 tbsp unsalted butter ((45 gr), for brushing); red food coloring; green food coloring

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Sarawak Layer Cake

Nutrition Facts

Per serving · recipe makes 14 · 1h 20m total

Servings

Calories

22% of a 2,000 cal day

437KCAL

Protein

5g11% DV

% DAILY VALUE

Total Fat24g

31%

Saturated12g

58%

Unsaturated13g

—

Total Carbs49g

18%

Fiber0g

Total Sugars31g

—

incl. Added Sugars30g

59%

Starch18g

—

Sodium49mg

% Daily Value is based on a 2,000 calorie day.

A colorful Southeast Asian layer cake with a soft, moist crumb made with fewer eggs than traditional versions. Beautiful and tender.

Ingredients

14 SERVINGS

226 gunsalted butter — 1 cup
200 gsugar — 1 cup
⅓ cupSunflower oil — 80 ml
110 gcondensed milk — ⅓ cup
2 tspvanilla extract
7egg yolks — room temperature
170 gall purpose flour — 1⅓ cup
130 gcorn starch — 1 cup
7egg whites — room temperature
150 gsugar — ¾ cup
¼ tspcream of tartar
40 gcondensed milk — for brushing, 2 tbsp
45 gunsalted butter — 3 tbsp
red food coloring
green food coloring

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h 20m total

Read the method on El Mundo EatsBea & Marco’s original page

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Nutrition is estimated by Chive from the ingredients above, per serving.

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