Kapampangan Layered Cake

Ingredients

The Kapampangan Layered Cake differs from the original American Stack Cake in several ways. Firstly, the cake layers are made using a traditional Kapampangan sponge cake recipe, which incorporates local ingredients and flavors. Additionally, the filling of the Kapampangan Layered Cake features sweetened coconut, macapuno, and cashew nuts, adding a distinct Kapampangan twist to the cake. The use of edible flowers for decoration is also a unique touch that reflects the vibrant and colorful culture of Kapampangan cuisine. We alse have the original recipe for Stack Cake, so you can check it out.

• For the sponge cake layers: For the sponge cake layers:
• 6 large eggs 6 large eggs
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the filling: For the filling:
• 2 cups (400g) sweetened shredded coconut 2 cups (400g) sweetened shredded coconut
• 1 cup (200g) macapuno (coconut sport) 1 cup (200g) macapuno (coconut sport)
• 1 cup (120g) roasted cashew nuts, chopped 1 cup (120g) roasted cashew nuts, chopped
• For decoration: For decoration:
• Powdered sugar Powdered sugar
• Edible flowers (optional) Edible flowers (optional)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 48g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease and flour a 9-inch round cake pan.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   Gradually add the coconut milk while continuing to beat the mixture.
4. 4.
   In a separate bowl, whisk together the flour, baking powder, and salt.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool completely.
9. 9.
   Once cooled, carefully slice the cake into thin layers using a serrated knife.
10. 10.
    In a bowl, combine the sweetened shredded coconut, macapuno, and chopped cashew nuts.
11. 11.
    Place one layer of cake on a serving plate and spread a generous amount of the coconut filling on top.
12. 12.
    Repeat this process, stacking the cake layers and filling until all the layers are used.
13. 13.
    Finish the cake by dusting the top with powdered sugar and decorating with edible flowers, if desired.
14. 14.
    Allow the cake to set for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy texture in the sponge cake.
• Macapuno — Look for bottled macapuno in Asian grocery stores or online. If unavailable, you can substitute with additional sweetened shredded coconut.
• Cashew nuts — Roast the cashew nuts before chopping them to enhance their flavor and add a delightful crunch to the cake.

Tips & Tricks

• To achieve thin and even cake layers, use a serrated knife and gently saw through the cake while applying light pressure.
• For a more pronounced coconut flavor, you can brush each cake layer with a thin layer of coconut milk before adding the filling.
• If you prefer a sweeter cake, you can add a drizzle of condensed milk to each layer of filling.
• Experiment with different edible flowers for decoration, such as pansies or marigolds, to add a touch of color and elegance to the cake.
• Serve the Kapampangan Layered Cake chilled for a refreshing and delightful experience.

Serving advice

Slice the Kapampangan Layered Cake into thin wedges and serve on individual dessert plates. Pair it with a cup of hot Kapampangan coffee or tea for a perfect ending to a Kapampangan feast.

Presentation advice

To showcase the beautiful layers of the cake, serve it on a cake stand or a decorative platter. Dust the top with powdered sugar just before serving for an elegant finishing touch.