Indonesian Kue Spiku (Layered Butter Cake)

• •400 g Unsalted butter, softened (at room temperature)
• •200 Granulated sugar
• •20 piece Egg yolks (from large eggs)
• •4 piece Whole eggs (from large eggs)
• •150 Self-rising flour (or all-purpose flour + 1 tsp baking powder)
• •2 tsp Vanilla extract
• •2 tbsp Cocoa powder (unsweetened)
• •1 tsp Instant coffee powder (dissolved in 1 tbsp hot water (optional, for chocolate layer))
• •0.5 cup Apricot jam (warmed and strained, for brushing)
• •0.5 tsp Rum essence (optional, for brushing)

Instructions

1. 1

   Preheat your oven to 325°F (160°C). Grease and line an 8x8 inch (20x20 cm) square baking pan with parchment paper, allowing it to overhang slightly on the sides to create 'handles'.

2. 2

   In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium-high speed until light, fluffy, and pale in color, about 5-7 minutes. Scrape down the sides of the bowl as needed.

3. 3

   Gradually add the egg yolks, one by one, beating well after each addition until fully incorporated. Then add the whole eggs, one at a time, beating until the mixture is smooth and emulsified. Stir in the vanilla extract.

4. 4

   Sift the self-rising flour into the butter-egg mixture. Gently fold the flour in using a spatula until just combined. Be careful not to overmix, as this can make the cake tough.

5. 5

   Divide the batter into three portions: two portions should be approximately 300g-320g each for the vanilla layers, and one portion should be about 150g-160g for the chocolate layer.

6. 6

   For the chocolate layer: To the smallest portion of batter, add the cocoa powder and the dissolved instant coffee (if using). Gently fold until well combined and no streaks of cocoa remain. Set aside the two larger portions for the vanilla layers.

7. 7

   Pour one of the vanilla batter portions into the prepared baking pan. Spread evenly. Bake for 15-20 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Carefully remove from the oven and transfer to a wire rack to cool slightly in the pan.

8. 8

   While the first layer cools, repeat the baking process for the chocolate layer. Pour the chocolate batter into the same (cleaned and re-lined if necessary, or use a second identical pan) baking pan, spread evenly, and bake for 12-15 minutes, or until cooked through. Remove and cool slightly.

9. 9

   Finally, bake the remaining vanilla batter in the same manner as the first vanilla layer, for 15-20 minutes. Once baked, remove and let cool slightly in the pan.

10. 10

    Once all layers are baked and have cooled enough to handle (they should still be slightly warm), gently remove them from their pans. In a small bowl, combine the warmed apricot jam with the optional rum essence. Brush the top of the first vanilla layer generously with the jam mixture.

11. 11

    Carefully place the chocolate layer on top of the jam-brushed vanilla layer, pressing down gently. Brush the top of the chocolate layer with more jam mixture. Finally, place the second vanilla layer on top, pressing gently to secure.

12. 12

    Wrap the assembled cake tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the layers to set, the flavors to meld, and makes slicing much easier.

13. 13

    Once chilled, unwrap the cake and trim off the edges for a neat finish. Slice the Kue Spiku into desired pieces using a sharp, warm knife. Serve at room temperature and enjoy!

Chef's Tips

• 💡Ensure all your ingredients, especially butter and eggs, are at room temperature for a smooth, emulsified batter.
• 💡For perfectly even layers, use a kitchen scale to measure the batter portions precisely.
• 💡When folding in the flour, do so gently and stop as soon as it's combined to prevent overdeveloping the gluten, which can result in a tough cake.
• 💡Chilling the cake overnight is crucial for the layers to meld and for clean, beautiful slices. Use a hot, dry knife for the neatest cuts.