Skip to main content

Roselle Cake Lapis

Another lapis cake... ^^ I like this one a lot. It had fine, smooth and soft texture. It looks wonderful in pink red too. Although it is named Roselle but there is no Roselle flower in it at all. I guess due to the pink red color of the layer so the it is named as Roselle lapis. :D My two boys love lapis cake too. Once they start having the first piece, they will ask for more ... " Can I have some more please?" You might like to try to make this one too.... ^^

RoSelle Cake LaPis

Ingredients (A):
15 egg yolks
4 egg whites
200g Hong Kong flour
180g castor sugar
1 tbsp ovallete

Ingredients (B):
480g butter
1 medium size 'seri kaya'
120g milk powder
4 tbsp condense milk

some red colouring and some strawberry paste

1) Beat ingredients (A) until pale and fluffy.

2) In another bowl beat ingredients (B) until it is pale and fluffy too.

3) MIx (A) and (B) together until it is all well combined.

4) Divide the mixture into 2 portions; 1 part mix with red coloring and strawberry paste ; 1 part leave it plain (original)

5) Lined a 8 1/2" x 8 1/2" square baking tray. (Only lined the bottom of the tray with parchment paper)

6) Preheated oven with upper and lower grill for 5 minutes. Spoon 5 tbsp of plain mixture into the baking tray, spread it evenly.  Only upper grill heat to grill. Top grill for 4-5 minutes or until it is golden brown on the surface. Follow by the second layer; again spoon 5 tbsp of strawberry mixture, spread out evenly. Again with only top gril to grill for 4-5 minutes. Repeat doing the same until all of the cake mixture is finish.

** Note: You can be more creative with the way of cutting the cake. Use a cookies cutter to cut it into different shape...^^



Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Crispy Prawn fritters...香脆炸虾卷

 This book have been sitting in the recipe book shelf for ages.  It is a Yum Yum magazine, a full colour and step by step wonderful recipes magazines. Every two months a new one comes, the old one will be left sitting behind in the book shelf...:p Sometimes I will take out the previous volume to read. Today i am running over the old volumes again. I am looking for.... this Crispy Prawn Fritter recipe .....'Bingo' I found it in Volume 44 Issue 2006. Just happen that my hubby's good friend gave us some prawns. I tried this and it is really good. You must try this too...^^ Crispy Prawn Fritters Ingredients: 600g medium prawns, shelled but with tail intact 1500ml cooking oil for frying Marinade: 1/2 tsp salt 1 tsp sugar 1 tsp sesame oil Dash of pepper Batter A 150g plain flour 1 tbsp corn flour 1 tbsp tang mein flour 1 tbsp baking powder ( I used 1 tsp double action baking powder) 1 tsp salt, 1 tsp sugar Dash of pepper B: 1 tsp sesame oil 6 tbsp oil