Sarawak layer cake facts for kids
A colourful Kek Lapis containing raisins
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| Alternative names | Kek lapis Sarawak, Kek lapis Moden Sarawak, Kek Sarawak, Kek lapis |
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| Type | Layer cake |
| Place of origin | Malaysia |
| Region or state | Sarawak |
| Main ingredients | Butter or vegetable oil, milk, eggs, jam |
The Sarawak layer cake, also called kek lapis Sarawak in Malay, is a special layered cake from Sarawak, a state in Malaysia. This colorful cake is famous for its many thin layers.
You can find Sarawak layer cakes almost everywhere in Sarawak. People often serve them during special times. These cakes are popular for holidays like Eid ul-Fitr, Christmas, and Deepavali. They are also enjoyed at birthdays and weddings. In Malaysia, many families have an "open house" during festivals. This is when they welcome friends and family into their homes. Sarawak layer cakes are often served during these fun gatherings.
The Story of Sarawak Layer Cake
The Sarawak layer cake has an interesting past. It comes from a type of spiced layer cake found in Indonesia. This Indonesian cake is called lapis legit or kek lapis Betawi. The name Betawi comes from Batavia, which was the old name for Jakarta.
Long ago, during colonial times, Dutch people in Batavia made a similar cake. It was a type of European spit cake served at tea parties. It is believed that this spiced cake came to Sarawak in the 1970s and 1980s. People from Jakarta, called Betawis, brought it with them.
The people of Sarawak then made the cake their own. They added new ingredients, different flavors, and bright colors. This created the new version we know today as the Sarawak layer cake. In the early 1980s, Western cake-making ideas also helped inspire new designs and flavors for these modern layered cakes.
What Makes Sarawak Layer Cake Special?
Sarawakian modern layered cakes come in two main types. Some have simple, straight layers. Others have amazing patterns, designs, or shapes within their layers. No matter the type, every cake must have at least two colors.
Bakers can make these cakes in an oven or a microwave. The batter is made with butter, margarine or vegetable oil, milk, and eggs. Mixing the batter needs a lot of strength or an electric mixer. The finished cake is tall and firm. The many layers are stuck together with jam or another sweet, sticky spread. For cakes with detailed patterns, special molds are often used. These molds help make sure each layer is the perfect thickness.
A Protected Name
In Malaysia, the name kek lapis Sarawak (Sarawak layer cake) is protected. This protection started in 2010. It means that a cake can only be called "kek lapis Sarawak" if it is made in Sarawak. It must also follow special rules set by the Sarawak Layer Cake Manufacturers Association.
It is against the law to call a similar cake "kek lapis Sarawak" if it was not made in Sarawak. If a cake is made outside Sarawak, it can only be called "Sarawak-style" layer cake. This rule helps to protect the unique identity of the real Sarawak layer cake.
