Monday 8 August 2011

Fruit Cocktail Layered Cake

          I've officially started my baking for Eid. Every year, layered cakes are always on top of my list of things to bake for Eid. Some of you may wonder why I start so early....Well, since I'm working, I really need to organise myself to avoid rushing & late-nights. Besides, I normally also bake some for my mum & MIL. Also, my sis used to help me with the bakings. But since she's busy with her young kids, I've been baking alone the past few years. Luckily I have my maid to help me with the cookies...that really helps alot.

          Fruit Cocktail Layered Cake has always been one of my favourites since I learnt  to bake it in 1994 from a baking class conducted by Wannah Alshatrie. The cake is very moist & delicious. I've learnt  a lot from Wannah especially the dos & don'ts of baking layered cakes as she was very generous with her tips.  She's now stopped conducting classes...that's a waste...

The blocks of cakes & the big spoon that I used for scooping the batter.
          I learnt the technique of storing cakes from Aini Salim. I normally cut my cake into 4 blocks. Then I wrap each block with a cling wrap, then with an aluminium foil and finally with a newspaper. I also labelled every single block. Then I store them in the freezer. They are good for months. Then I'll transfer 1 block to the fridge for short term storing.

Fruit Cocktail Layered Cake

350g butter
2 tbsp sweetened condensed milk
1 tsp vanilla essence ( I used vanilla paste)

22 nos egg yolk
4 nos egg white
250g granulated sugar
1 tbsp ovelette

C (sifted)
125g plain flour (I used cake flour)
20g cornflour

a few drops of red colour
a few drops of raspberry essence (I added)

1 can fruit cocktail (drained & cut into small pieces)

  1. Preheat grill at 160 deg C. Line the bottom of an 8x8 or 7x10 inch pan with a lightly-greased paper. Do not grease side of pan.
  2. Cream A until white & creamy.
  3. Combine B into a mixing bowl and beat on high speed for about 8 minutes until thick.
  4. Add A & mix well.
  5. Fold in C.
  6. Divide the mixture into 2 parts. Add D into 1 part & mix well. Leave the other part plain.
  7. Pour 2 big spoons of plain batter into pan & spread batter evenly. Bake for about 1 minute untill the top is golden brown. Then pour another 2 spoonful of plain batter & bake.
  8. Pour 2 big spoons of red batter into pan & spread batter evenly.Then scatter the fruits & bake for about 1.5 to 2 minutes untill cook & the top is golden brown. Ensure that the batter surrounding the fruit is cooked. Then pour another 2 spoonful of red batter & scatter fruits. Bake till cooked.
  9. Repeat the process untill finish. Then, using upper & lower fire, bake whole cake for about 10 minutes.


ady said...

menarik kek lapis buah cocktail ni..bih cuba hari raya nanti...

Faeez said...

Wa'alaikumsalam. Kek ni memang sedap. Tu sebab dah selalu buat. Cubalah...

Margaret said...

Lovely and neat. Keep it up. I like your lapis. You got the spirit. Not like me, I am a slacker. Like to see all your lapis.

Faeez said...

Thank you Margaret. Making kek lapis really needs a lot of patience & baking them after mastering the art & science of baking them.....

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