香兰千层蛋糕 Kek Lapis Legit Pandan

My last attempt at making the traditional Lapis Legit cake did not turn out to what I hoped hence I decided to try another recipe source from Bitter Sweet Spicy. From what I saw from her blog, she makes beautiful Indonesian layer cakes and has years of good experience making such cakes.

上个月我因对所採用的印尼传统千层蛋糕配方效果欠满意，今次便选择採用Bitter Sweet Spicy博客里的千层蛋糕食谱尝试看看。从她的博客里所呈现的多种千层蛋糕照片与博客追随者的评论可见，Bitter Sweet Spicy对这类的蛋糕却有浓厚的经验。

A traditional Indonesia Lapis Legit Cake is usually packed with large amount of butter fats, sugar and eggs into in 1 average size cake. Hence I always shy away from them until recently I decided to at least try making once for my photography project. Yup, it was indeed a long and tedious process taking me almost 4 hours to complete.
由于制造千层蛋糕採用大量的牛油脂，糖和鸡蛋于一个蛋糕内， 这些年以来我都一直没想尝试试作。但为了寻找摄影提材最后还是选上了这个高脂多糖的蛋糕 :P 整个蛋糕的制造过程却是辛苦即花时间整整用上了四个小时。

This recipe from Bitter Sweet Spicy produces a moist and softer textured cake, since the entire cake only use egg yolks. No egg whites required. This was truly shocking for me when I already dislike the idea of using 20 full eggs for my last recipe. This recipe calls for 30 egg yolks! 
以Bitter Sweet Spicy  食谱所制造出来的蛋糕润柔即有质感，我想是因为整个蛋糕只採用（大量）的蛋黄。当我在上回的千层蛋糕里採用了20粒全蛋时，心里已觉得过份，谁知这个食谱仅是採用33粒蛋黄不须蛋清更是惊讶！

Ironically, I adjusted the recipe by adding 10% extra ingredients from the original source to make mine. This is to compensate the bigger cake pan I had against the proposed smaller size baking pan the author indicated.
为了想添加多几层的蛋糕层，我在原作的食谱内增添10巴仙的材料。此外我现有的蛋糕模比原著提议的大了少许，唯有调整。

香兰千层蛋糕
Kek Lapis Legit Pandan
Recipe source Bitter Sweet Spicy

Ingredients 材料
500g Salted butter
 室内回温有盐奶油 softened at room temp
42g sweetened condensed milk
 甜炼奶
1 tsp Vanilla paste 
香草精
33 egg yolks
 蛋黄
210g caster sugar
 幼糖
60g plain Cake Flour 
蛋糕粉
42g milk powder
 奶粉
a few drops of green colouring
 绿色食用色素
1 Tbsp Pandan essence 
香兰精
2 Tsp Lapis spice powder 千层蛋糕混合香料粉

Method 做法

Preheat oven to 190C degrees. 

把烤箱预热至190℃度.

Grease and line a 8x8-inch square baking pan and heat the pan for 2 mins prior to baking. 
取一个8x8方寸的四方蛋糕模，抹油后垫上烘焙纸，放入预热烤箱内烤热2分钟。

Combine butter, condensed milk & vanilla paste / essence in a mixing bowl & cream until pale and fluffy. Set aside. 

将材料里的软化奶油,香兰精华液和炼奶放入搅拌碗内，打发至松发。搁置备用。

In the bowl of a stand mixer with whisk attachment, beat egg yolks & sugar until thick & fluffy. Add in sifted flour and milk powder & mix till well blended. Then add in creamed butter in 3 batches & continue mixing until well combined. 
  

再将材料里的蛋黄和幼糖混入另一个搅拌器的碗中，以打蛋器配件用高速度搅拌至浓稠和松发。再把过濾蛋糕粉和奶粉加入搅拌盆搅拌均匀后才分三次加入已打发的香兰奶油糊继续搅拌至均匀。

Transfer out 1/3 of the cake batter and mix it with green colouring & pandan essence. Add Lapis spice powder to the  remaining batter and mix well. 
将1/3面糊取出，混入绿色食用色素和香兰精。其余的面糊便加入千层蛋糕混合香料粉（肉桂粉＋丁香粉＋锤＋八角粉）轻轻搅拌均匀。

Spread 3-4 Tbsp of Lapis Spice batter into preheated cake pan. Tilt the cake pan around to evenly coat the base of the pan. Use the back of the spoon to level the surface. Grill each layer until it has cooked and browned. Remove pan from the oven & press the top of cake using the back of the spoon. Continue the same process for the second layer. 

倒入3-4汤匙的千层蛋糕混合香料面糊进入预热蛋糕模里，倾斜蛋糕盤把面糊均匀塗步蛋糕模底。使用汤匙的背面将面糊抹匀，放入烤箱以上火用烧烤方试烤烤至蛋糕熟透而表层转淡棕色即可取出蛋糕模，用汤匙的底面轻轻地压平蛋糕表层。继续重复相同的过程于第二层。

Spread 3-4 Tbsp of the pandan batter into the pan and spread evenly. Transfer it back to oven and continue the same grilling process as per the earlier layers. Once the pandan layer is thoroughly cooked, remove pan from oven and continue baking another 2 layers of lapis spice layers and follow by 1 layer of pandan layer. Repeat the process until until finish. 
舀入3-4打汤匙香兰面糊入烤模，倾斜蛋糕盤把面糊均匀塗步蛋糕模底。使用汤匙的背面将面糊抹匀，放入烤箱以上火用烧烤方试烤烤至蛋糕熟透而表层转淡棕色即可取出蛋糕模，用汤匙的底面轻轻地压平蛋糕表层。继续烧烤两层的千层蛋糕混合香料面糊之后在铺上香兰面糊烧烤。依序烤完所有面糊即可。

After grilling the final layer, set the oven to 180C degrees (Upper and lower heat) and bake the cake for another 10-15 minutes before  removing the cake from oven. This will help to fully cook those very moist lapis cake and also reduce the wetness. 

当最后一层蛋糕层烧烤完毕后，再转烤炉去烘烤膜试以180℃度（上下火）烘烤10-15分钟厚取出。这个步奏有助于将过湿的蛋糕烤熟透同时也去除湿度。

蛋清红色天鹅绒蛋糕 Egg White Red Velvet Cake

Our maid and driver were away for an entire week to celebrate the Hari Ray Idulfitri holiday hence it also became an extremely long and quiet break for me and hubby. Both of us were under house arrest for 7 days without stepping out of the house. My hubby seemed to relish in helping out on the house chores as his form of exercise while I was busy with my 3 fur babies, cooking, slight baking and intensive cleaning. The side effects of over dependent on my maid and driver lol. A reason to be thankful for the given blessings while stationed in Indonesia. 

在开斋节期间我家女佣和司机放了一整个星期的假，而我和丈夫也整整一个星期锁在家中度过一个漫长平静的假期。虽然这段期间我俩得亲自下手做家雾，做饭照顾3个宝贝犬，我与丈夫都做得很开心。当然心里还是希望有女佣来打点家里的锁碎事务是最好不过啦！看来我俩已经中‘懒毒’了！

During the long break, I baked several cakes and also experiment with more vegan cooking for my hubby who was sucked with 24 hours home cooked food and desserts. Among the cakes I have made, one of it used up 33 pcs of egg yolks while leaving me with whites. Since then I have tried every possible recipe to get rid of the whites through egg white omelette, angel cake and any dishes I could used it on. 

在这假期里，我又再次尝试制作印尼传统千层蛋糕，之后又剩余33粒的蛋清而导至我连续几天都上网寻找一切有关蛋清用于烹饪与烘焙纺面的食谱。就因为想逼切的用尽煮法处里掉蛋清所以当中就尝试制作蛋清煎蛋，蛋清滚汤，天使蛋糕等等。

Here is one not so typical Red Velvet cake recipe which I experimented using egg whites only. Based on feedback, the texture is soft and chewy almost like Angel Cake, but denser. Personally, I love the smell of the cake though. Do give it a try.
这项蛋清红色天鹅绒蛋糕 食谱是我随便地将普通海绵蛋糕和红色天鹅绒蛋糕来制作出来的成功成品。跟剧尝试者们的评论，这蛋糕又软湿即香和口感。

Happy Baking!
祝您有个愉快的烘焙时光。

蛋白红色天鹅绒蛋糕 
Egg White Red Velvet Cake

Ingredients 材料(A)
330g Milk 鲜奶
2 Tbsp Instant Coffee Powder 速溶咖啡粉
165g Canola Oil 菜籽油
120g Egg White 蛋白／蛋清
1/3 Tsp Salt 盐

(B)
230g Cake Flour 蛋糕粉
2 Tbsp Cocoa Powder 可可粉
2 Tsp Red Yeast Rice Powder 红曲粉
2 Tsp Pure Vanilla Powder 纯香草粉
1 Tsp Baking Powder 发粉

(C)
1 Cup Buttermilk 酪漿 or ( 1 Cup Plain Yoghurt 纯酸奶 + 1 Tbsp Vinegar 白醋)
1 Tsp Baking Soda 蘇打粉+ 1 Tsp Vinegar 白醋
Red Food Coloring 红色食用色素

(D)
445g Egg White 蛋白 ／ 蛋清
3g Cream of Tartar 搭搭粉
170g Castor Sugar 幼糖
1 Tbsp Lemon Juice 柠檬汁



Method 做法

Heat up milk with coffee powder until dissolved. Set aside to cool.
将咖啡粉与鲜奶煮热至溶化混合。离火待凉。

In a mixing bowl, sift all the dry ingredients (B) together. Set aside.
把材料B混入搅拌碗至均匀，放置待用。

To replace buttermilk, alternate with mixing plain yoghurt with vinegar in a bowl and allow the mixture to stand for 10 mins before using.
若是没有酪浆的话，就拿纯酸奶加入白醋混合在另一个碗放置10分钟后才能用。

In a separate mixing bowl, combine coffee milk mixture and balance of the ingredients from (A) with a balloon whisk until well blended. Sift in dry mixture from (B) and stir with the hand held whisk until combined.
将咖啡牛奶液放入搅拌盆里，再与材料A里所有材料混合，用打蛋器搅至均匀。把材料B的混合干粉以过濾器濾入盆里，继续搅拌至均匀的蛋糕糊。

Add in buttermilk OR yoghurt vinegar mixture (C) to the batter. At this point, add in the fizzy baking soda vinegar mixture. Combine using the hand whisk to achieve a smooth batter. Add food coloring to your preference. Set aside.
加入酪浆／纯酸奶醋混合液进入蛋糕面糊里。同时把蘇打粉白醋混合液加入蛋糕糊，放少许红色食用色素，放置待用。

In the dry and clean bowl, beat the egg whites with electrical whisk until frothy. Add in cream of tartar and continue beating the egg whites until meringue become glossy. Add in the sugar in 2 batches and continue beating until soft peak. Stir in lemon juice.
把蛋白放入一个干燥即干净搅拌盆里，用打蛋器把蛋白打到呈鱼眼泡状的时候，加入搭搭粉，继续搅打到蛋白开始变浓稠，分两次加入糖再继续搅打至蛋当提起打蛋器白能拉出弯曲的尖角的时候，表示已经到了湿性发泡的程度。加入柠檬汁后再搅打至蛋白能拉出一个短小直立的尖角，就表明达到了干性发泡的状态，可以停止搅打了。

Fold the egg whites batter to the cake batter in 2 batches swiftly and gently.
盛1/2蛋白到蛋黄糊中。用橡皮刮刀轻轻翻拌均匀(从底部往上翻拌，不要划圈搅拌，以免蛋白消泡)。翻拌均匀后，把蛋黄糊全部倒入盛蛋白的盆中，用同样的手法翻拌均匀，直到蛋白和蛋黄糊充分混合。

Transfer batter to a 23cm chiffon cake mould and bake in a preheated oven at 170C degrees for 40 mins and 160C degrees for another 10-15 mins (depending on your oven）。
将混合好的蛋糕糊倒入23cm威风蛋糕模具，抹平，用手端住模具在桌上用力震两下，把内部的大气泡震出来。放进预热好的烤箱，170度烘烤约40分钟，之后在以160度烘烤10-15分钟直到蛋糕熟透即可。

Remove cake pan from oven and immediately invert on a cooling rack to cool. Unmould and serve.
烤好后的蛋糕从烤箱里取出来，立即倒扣在冷却架上直到冷却。然后，脱模，切块即可享用。