No. 22, Jalan Anggerik Mokara 31/44
Kawasan Industri Kota Kemuning
40460 Shah Alam, Selangor, MALAYSIA.

+603 5525 1000


Cranberry Layered Cake (Kek Lapis)


  • 50 grams Frozen US Cranberries
  • 50 grams Cranberry Jam

Batter A

  • 125 grams Butter
  • ½ tsp. Vanilla Essence
  • 60 grams Condensed Milk
  • 20 grams Golden Syrup

Batter B

  • 8 nos. Egg Yolk
  • 60 grams Egg White
  • 55 grams Sugar
  • 40 grams Flour
  • 10 ml. US Cranberries Juice
  • ½ tbsp. Ovalette / Cream Of Tartar




  1. Flatten frozen cranberries with rolling pin in between 2 parchment paper and set aside.
  2. To make Batter A, cream butter and golden syrup and then add condensed milk and golden syrup and mix well until well incorporated.
  3. In another bowl, to make Batter B, start with creaming egg yolk and sugar and then add egg white, ovalette, cranberries juice and lastly the flour. Mix well until all ingredients are well incorporated.
  4. Fold batter A into batter B with a spatula and divide into 2 portions. Add cranberry jam into one of the portions and mix well to make cranberry jam batter.
  5. Preheat oven with upper heat function at 200oC.
  6. Place parchment paper into a 6 x 6-inch cake tin and spread 85 grams of the plain batter evenly into it and bake until its lightly golden brown.
  7. Remove from oven and poke holes lightly using a fork and press it down lightly with a lapis press. Spread another layer of cranberry jam batter and top with some of the flattened frozen cranberries. Bake until golden brown.
  8. Repeat step with plain batter for 3rd layer and bake until golden brown. Repeat the same process until both plain batter and cranberry jam batter finished.
  9. Lastly, change oven function to top and bottom heat at 180˚C and bake for another 5 minutes. Remove from oven and transfer cake to a cooling rack to cool completely.

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