Chai Spice Layer Cake

Today was layer cake day. Mak has been pestering me on making this particular layer cake for months and finally, I agreed to do it for her. And here's my Chai Spice Layer Cake. I modified a recipe from the native Sarawak layer cake recipe and add a suitable amount of Chai Spice into the batter and made sure that the flavour was more intense than the usual store bought layer cakes.

The proud Chai Spice Layer Cakes.

Chai Spice Layer Cake

A
25 egg yolks
4 egg whites
200 g caster sugar
180 g Hong Kong flour
1 tablespoon ovalette

B
400 g butter
4 tablespoons condensed milk
1 teaspoon vanilla

C
4 teaspoons Chai spice


1. Beat all ingredients in A without the flour until white and fluffy.
2. Fold in the flour thoroughly.
3. Also beat ingredients in B until light then mix both A and B in a large bowl.
4. Mix the batter well.
5. Add in the Chai spice and stir it in and ensure the spive is distributed evenly throughout the batter.
6. Heat oven on grill mode at 180 C.
7. Layer the batter one thin layer at a time as per my previous method of baking a layer cake.

From the outside, it seems like the layers were not well defined..

Once you're done with the cake, remember to leave it to cool in the cake pan. Then turn it over on a wire rack, trim the sides and it's ready to be eaten. Simply delicious. And it can be kept in the fridge for 1 week without losing its moisture.

But once I cut it, the layers were more obvious and were really, really fine and thin. Thanks to Mak who insist that I make it as thin as possible.