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Recipe

Sarang Semut Cake

90
Minutes
9
Ingredients
10
Servings

Bahan-bahan

  • 370g Gula psair (sirap karamel)
  • 700ml Air (sirap karamel)
  • 290g Tepung serbaguna (adunan kek)
  • 30g Soda bikarbonat (adunan kek)
  • 30g Garam (adunan kek)
  • 235g Mentega, dilembutkan (adunan kek)
  • 12 biji Telur (adunan kek)
  • 4 sudu kecil Esen vanila (adunan kek)
  • 1 tin Krimer Manis CAP JUNJUNG® (adunan kek)

Langkah-langkah

  • STEP 1 of 9 Untuk menyediakan sirap karamel, campurkan gula dengan 200ml air di dalam pan, masak gula sehingga cair dengan api sederhana sehingga berwarna perang.
  • STEP 2 of 9 Kacau dan masak dengan api perlahan hingga gula mendidih.
  • STEP 3 of 9 Tutup api, tuangkan air sedikit demi sedikit ke dalam gula yang panas dan kacau sebati. Dibiarkan seketika.
  • STEP 4 of 9 Untuk menyediakan kek, asingkan telur putih dengan telur kuning.
  • STEP 5 of 9 Pukul mentega dengan mixer dengan laju sederhana. Masukkan telur kuning satu demi satu dan pukul. Masukan telur putih ke dalam adunan secara 4 kali dan pukul lagi. Tambahkan esen vanila
  • STEP 6 of 9 Ayak tepung serbaguna, soda bikarbonat dan garam secara 4 kali, pukul dengan pengadun dengan laju rendah. Masukkan Krimer Manis CAP JUNJUNG® dan kacau rata.
  • STEP 7 of 9 Masukkan sirap karamel tadi dan kacau dengan spatula.
  • STEP 8 of 9 Masukkan adunan ke dalam loyang yang telah digriskan. Masukkan ke dalam ketuhar suhu 180℃ dan bakar selama 1 jam.
  • STEP 9 of 9 Biarkan sejuk dan sedia dihidang.

Ingredients

  • 370g Sugar (caramel syrup)
  • 700ml Water (caramel syrup)
  • 290g All-purpose flour (cake batter)
  • 30g Baking soda (cake batter)
  • 1/2 tsp Salt (cake batter)
  • 235g Butter, softened (cake batter)
  • 12 nos Egg (cake batter)
  • 4 tsp Vanilla essence (cake batter)
  • 1 can Cap Junjung® SWEETENED CREAMER (cake batter)

Directions

  • STEP 1 of 9 To make caramel syrup, combine sugar and 200ml of water in a saucepan, boil over medium heat until the color turns light brown.
  • STEP 2 of 9 Lower the heat and continue cooking until sugar starts bubbling.
  • STEP 3 of 9 Remove from heat, pour in remaining water and stir. Cover and chill the syrup.
  • STEP 4 of 9 To make the cake, separate the egg yolks from the egg white.
  • STEP 5 of 9 In a bowl, cream the butter with a mixer on medium speed. Add in egg yolk one at a time and mix well. After that, add in the egg whites into the mixture in 4 portions, mixing them until well combined. Then add in the vanilla essence.
  • STEP 6 of 9 Sieved the dry ingredients in 4 batches, and mix it under low speed until fully incorporate. Then, add in Cap Junjung® SWEETENED CREAMER and stir well.
  • STEP 7 of 9 Pour in caramel syrup made and fold with a spatula until well combined.
  • STEP 8 of 9 Transfer the batter into the greased 7’ square baking trays and bake in a preheated oven at 180℃ for one hour.
  • STEP 9 of 9 Let it cool and serve.

F&N products used

Cap Junjung® SWEETENED CREAMER

Food pairing

Beef Rendang

> 1 hour | Malay | Main

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