Kek Lapis Horlicks
Kek Lapis Horlicks
Ingredients
For the cake batter
- 300 g butter
- 100 g condensed milk
- 10 eggs, separated into yolks and whites
- 200 g caster sugar
- 1 teaspoon vanilla essence
- 150 g Horlicks powder
- 150 g self-raising flour, (alternatively, 150g plain flour + 1 teaspoon baking powder)
- as needed green food coloring
- as needed yellow food coloring
For the sugar syrup
- 50 g sugar
- 50 ml water
Instructions
- 1
In a large bowl, combine 300g of butter and 100g of condensed milk. Beat them together until the mixture is creamy and light. Set this aside.
⏱️ 10 min
- 2
Separate 10 eggs, placing the egg whites in one bowl and the yolks in another. To the egg whites, add 200g of caster sugar. Beat the egg whites and sugar using an electric mixer until they form stiff, glossy peaks.
⏱️ 10 min
- 3
Add 1 teaspoon of vanilla essence to the 10 egg yolks. Beat the egg yolks until they are light and frothy.
⏱️ 5 min
- 4
Gradually add the beaten egg yolks to the beaten egg white mixture, incorporating thoroughly after each addition until well combined.
⏱️ 5 min
- 5
Add 150g of Horlicks powder to the egg mixture and mix well. Next, add 150g of self-raising flour. If using plain flour, add 1 teaspoon of baking powder along with it. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 6
Gradually add the reserved creamy butter and condensed milk mixture to the egg-flour batter. Mix gently until everything is well incorporated and smooth.
⏱️ 5 min
- 7
Divide the batter into two equal portions. Add green food coloring to one portion and mix until a uniform green color is achieved. Add yellow food coloring to the other portion and mix until it's uniformly yellow.
⏱️ 5 min
- 8
Preheat a steamer with water. Prepare a 7x7 inch (or similar sized) baking pan by greasing it and lining the bottom with parchment paper.
⏱️ 10 min
- 9
Pour a thin layer of the green batter into the prepared pan, spreading it evenly. Place the pan into the preheated steamer and steam for 5 minutes. After 5 minutes, carefully open the steamer, pour a thin layer of the yellow batter over the green layer, spreading it evenly. Steam for another 5 minutes. Continue alternating layers of green and yellow batter, steaming each layer for 5 minutes, until all the batter is used. Once the last layer is added, steam the entire cake for a final 30 minutes to ensure it is fully cooked through.
⏱️ 80 min
- 10
While the cake is steaming, prepare the sugar syrup. In a small pot, combine 50g of sugar and 50ml of water. Bring to a boil over medium heat, stirring until the sugar completely dissolves and a light syrup forms. Remove from heat and let cool slightly.
⏱️ 5 min
- 11
Once the cake is done, carefully remove it from the steamer and unmold it from the pan. While still warm, brush the top surface of the cake generously with the prepared sugar syrup. Allow the cake to cool completely before slicing and serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Kek Lapis Horlicks
For the cake batter
- 300 g butter
- 100 g condensed milk
- 10 eggs, separated into yolks and whites
- 200 g caster sugar
- 1 teaspoon vanilla essence
- 150 g Horlicks powder
- 150 g self-raising flour, (alternatively, 150g plain flour + 1 teaspoon baking powder)
- as needed green food coloring
- as needed yellow food coloring
For the sugar syrup
- 50 g sugar
- 50 ml water
Instructions
- 1
In a large bowl, combine 300g of butter and 100g of condensed milk. Beat them together until the mixture is creamy and light. Set this aside.
⏱️ 10 min - 2
Separate 10 eggs, placing the egg whites in one bowl and the yolks in another. To the egg whites, add 200g of caster sugar. Beat the egg whites and sugar using an electric mixer until they form stiff, glossy peaks.
⏱️ 10 min - 3
Add 1 teaspoon of vanilla essence to the 10 egg yolks. Beat the egg yolks until they are light and frothy.
⏱️ 5 min - 4
Gradually add the beaten egg yolks to the beaten egg white mixture, incorporating thoroughly after each addition until well combined.
⏱️ 5 min - 5
Add 150g of Horlicks powder to the egg mixture and mix well. Next, add 150g of self-raising flour. If using plain flour, add 1 teaspoon of baking powder along with it. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 6
Gradually add the reserved creamy butter and condensed milk mixture to the egg-flour batter. Mix gently until everything is well incorporated and smooth.
⏱️ 5 min - 7
Divide the batter into two equal portions. Add green food coloring to one portion and mix until a uniform green color is achieved. Add yellow food coloring to the other portion and mix until it's uniformly yellow.
⏱️ 5 min - 8
Preheat a steamer with water. Prepare a 7x7 inch (or similar sized) baking pan by greasing it and lining the bottom with parchment paper.
⏱️ 10 min - 9
Pour a thin layer of the green batter into the prepared pan, spreading it evenly. Place the pan into the preheated steamer and steam for 5 minutes. After 5 minutes, carefully open the steamer, pour a thin layer of the yellow batter over the green layer, spreading it evenly. Steam for another 5 minutes. Continue alternating layers of green and yellow batter, steaming each layer for 5 minutes, until all the batter is used. Once the last layer is added, steam the entire cake for a final 30 minutes to ensure it is fully cooked through.
⏱️ 80 min - 10
While the cake is steaming, prepare the sugar syrup. In a small pot, combine 50g of sugar and 50ml of water. Bring to a boil over medium heat, stirring until the sugar completely dissolves and a light syrup forms. Remove from heat and let cool slightly.
⏱️ 5 min - 11
Once the cake is done, carefully remove it from the steamer and unmold it from the pan. While still warm, brush the top surface of the cake generously with the prepared sugar syrup. Allow the cake to cool completely before slicing and serving.
⏱️ 60 min