AUNTY YOCHANA SHOWS YOU HER GOODIES...

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Wednesday, March 28, 2007

Cake Lapis Chocolate




Ingredients
(A)
20 egg yolks
8 egg white
250 gm. sugar
200 gm. Hong Kong flour or cake flour
1 Tbsp. Ovalette

(B)
450 gm. Butter
6 Tbsp. Condensed Milk

(C)

1 orange skin - grated
1/2 tsp. orange emulco
2 tsp. coffee paste
1 Tbsp. Chocolate paste
3 Tbsp. Dark cooking chocolate - melted

Method:

(1) Beat ingredients (A) till thick and fluffy.
(2) Cream ingredients (B) till creamy.
(3) Fold ingredients (A) and (B) together and mix evenly.
(4) Divide mixture into 3 portions. Two portions add in grated orange and orange paste. The other portion add in coffee paste, chocolate paste and melted chocolate.
(5) Spoon 4 to 5 Tabsp. of orange batter into 8" x 8" sq tin and bake till half cook then turn to grill mode and bake till golden brown. Continue baking layer by layer till orange portion finish.
(6) Continue the same process with the chocolate portion and bake till batter finish.
(7) Continue the same process again with the orange portion and bake till finish.
(8) For the last layer, change back to oven temperature of 175C and bake a further 15 to 20 mins.
(9) Remove from oven and leave to cool before slicing.

Note: You can leave l layer portion of chocolate batter for the uppermost layer.
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25 comments:

Anonymous said...

aunty yochana,

Nice cake with nice tones!! and most importantly it's choc!! :) before requesting for the recipe, is this cake steamed or grilled?? my oven is not equipped with the grill function. :(

yochana said...

Hi anonymous,

this cake is baked..using grill function.

rgds

Anonymous said...

Hi Yochana,

This recipe is not from the Sarawak Layered Cake book. Did u half the mixture and add choco. emulco?

rgds
kwa kwa

yochana said...

Hi Kwa Kwa,

The plain part consists of grated orange skin and juice while the chocolate part consists of coffee paste, chocolate emulco and melted chocolate.

rgds

Anonymous said...

yochana, I read to make lapis sarawak we have to use hongkong flour, is the finish product making with the hongkong flour different from cake flour?, what is the different? , Is hongkong flour the same with Paw flour?. Thank you so much for your help.

yochana said...

Hi anonymous,

For making lapis, any low gluten flour is acceptable. Hong Kong flour is pau flour, they're the same. Using low gluten flour, makes the cake softer in texture. For lapis, I use Cake flour.

rgds

Anonymous said...

Hi yochana,

Have been lurking in your blog for some time and am marvelling at your great skills and bakeries. Wondering if I could ask where you learnt your skills? I have a great passion for baking/cooking for my family but not good at it. Attended some classes in the past but not up to standard. Would like to pursue my interest given the time I have right now. Would you be able to give me some guidance? Thx much. Still drooling over your lovely cakes!!

muffinholics said...

Hi hi,

Been visiting your blog recently and am marvelling at your cakes. I have a passion for baking/cooking but never had the time to pursue. Was wondering if you could share with me where you learnt your excellent skills. Would appreciate if you give me some guidance. Thx much.

yochana said...

hi muffinholics,

I used to attend classes when I was at my early twenties just to learn the basics.

Now I practice and learn through books and magazines. Practice makes perfect though.

rgds

Dizzy said...

Aunty Yochana,

Dazzling bake this morning. Wow wow wee! :) I love the color and may I know how you cut this cake to make them looked triangle?

Cheers.

Dizzy

Dizzy said...

Aunty Yochana,

Dazzling bake this morning. Wow wow wee! :) I love the color and may I know how you cut this cake to make them looked triangle?

Cheers.

Dizzy

yochana said...

Hi Dizzy,

To cut the cake into triangles, you measure 2" at the base and get the center point at the top and then cut from the center point on top to the other end of the base.

rgds

Anonymous said...

Hi aunty yochana,

Very nice layer cakes!!!!
Care to share the recipes? I love the cakes you bakes they really make me drool!!!!

Anonymous said...

aunty yochana,

i would like to ask what is broilling? what do we normally use that function for? can we broil the layers of the cake instead of grilling?

rgds

IEAT_SNOWMANPOOP said...

This look so good. How difficult is this to do?

Kate said...

Hi Aunty

Can I omit the coffee paste?

yochana said...

Yes Kate,

you can omit the coffee paste.

rgds

yochana said...

Hi anonymous

Broiling (exclusive to American and Canadian English) or grilling (elsewhere in the English speaking world) is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. Heat transfer to the food is primarily via thermal radiation. As it is a way of cooking without added oil, it is popular in low-fat diets.

In electric ovens, broiling/grilling may be accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open. Gas ovens often have a separate compartment for broiling, as a drawer below the flame.

I hope the above helps you to understand your oven and I think making lapis with it is no problem.

rgds

Anonymous said...

hi aunt yochana,

thanks for taking the trouble to post up such detailed explanation. It really helps.thank you very much!

Another thing is when i'm broilling the cake lapis, which rack should i put my cake tin in? The lowest rack or the highest rack? Because it is said that it's accomplished by placing the food near upper heating element.

Thanks.

yochana said...

Hi anonymous,

for my grill, I normally place it at the bottom rack but I think you try the middle rack first and judge for yourself. If you find that the cake brown too fast, move down to the lower rack otherwise middle rack should be fine for broiling. A normall lapis will take between 5 to 8 mins. per layer.

rgds

Anonymous said...

Hi Lucy,

I can't find orange emulco and chocolate paste in Australia. What can I substitute with?

rgds

wendy said...

Hi Aunty Yochana,
I'm puzzled with step 1. Do you put the flour to beat together with the egg yolk and sugar?

yochana said...

Hi Wendy,

for step (1), mix all the ingredients (A) together and whisk till thick. That includes flour too. Normally eggs beating with ovalette is like...

rgds

yochana said...

Hi anonymous,

to substitute chocolate paste...use cocoa powder mixed with some hot water.
for orange emulco..buy the star brand orange essence or just squeeze on orange juice and cook over low heat till slightly thickened.

rgds

Anonymous said...

Hi Aunty,

i tried ur recipe today, but the cake came out very densed and oily. Please advise.