Sarawak Coffee Layer Cake

 Ingredients:

10 eggs
450g unsalted Butter

(A)
210g Kaya
1 small can Condensed Milk

270g plain flour

200g Horlick

(B)
6tsp instant Coffee powder diluted with 3 tbsp of warm water

1 - 8"x8"x3 square pan, lined bottom with parchment paper, do not greased the side of the baking tray

Methods:

1. Beat Butter till fluffy.
2. Add in egg, one at a time and blend well
3. Add in (A) and beat till all combined.
4. Divide the batter into 2 portions – one plain and add (B) into the other portion.
5. Scope the batter with coffee flavour (approx. 170g) into the square pan, steam for 8-10 min until it starts to firm up, depending on the steamer. Do not steam too long as the surface of the cake might wrinkle and causes unevenness.
6. Repeat with the next layer with alternate batter till all batter is used up.
7. Steam additional 20 minutes.
8. Cool the cake before cutting it to serve.

 **Wrap the cake in cling wrap and another aluminium foil wrap allow the cakes to be kept in the fridge for 3 weeks or in the freezer for 1-3 months. **