Same Different

Lets pretend that today is 11 April instead of 15th. 

First of all, you need to know that I'm not forgetting the date. Merely because I haven't bake anything special on THAT day and wish to redeem it by making SOMETHING yesterday. Yeah, a little too late but still...

Anyhow, for the first time ever I get out of my comfort zone and do a little labor of love. Which result in something so rich and moist! Though the layers weren't exactly picture perfect, it tasted AMAZING. Just so you know, this slice of heaven is not for the faint of heart. And please, DO NOT count the calories... ^___^

The occasion for this luxurious cake? My little sister's birthday. We could handle non-chocolate cake once in a while after all...

Cranberry Layered Cake

Makes 1 (20cm / 8 inch) round cake 

Inspired by Kek Lapis Sarawak

1 cup butter (8 oz.), softened

1/2 cup superfine sugar

5 eggs, room temperature

1 1/2 cups cake flour

1 tsp baking powder

3/4 cup sweetened condensed milk

1/2 tsp vanilla extract

1/2 cup Dried cranberries, or as much as you like

1. Preheat oven to 190 C (375 F). Grease a round cake pan (20 cm / 8 inch). Line with parchment paper at the bottom. Mix flour + baking powder in a bowl, set aside
2. In a stand mixer, beat butter until soft then add in sugar. Beat again till fluffy. Add eggs, one by one. Beating well (about 1 minute) after each addition
3. Add in flour mixture in two addition, mix on low speed. Scrape down the side and bottom of mixer bowl between addition. Still on low speed, drizzle in vanilla extract + sweetened condensed milk. Mix until combined. Turn off the mixer. Fold the batter a few times to make sure no flour streaks left at the bottom
4. Using a 1/2 cup measure, scoop in the batter into the cake pan. Smooth out the surface and bake   in the preheated oven (set to up and down heat), for 5 minutes (or until the top is browned). Remove from oven, and place the pan on cooling rack. Working quickly, sprinkle dried cranberries in the pan. Top with another scoop of batter, smooth the top. Adjust the oven setting to grill (upper heat only). Return to the oven to bake for 5 minutes or until browned. Repeat the process until the batter finish
5. Place the cake on cooling rack to cool completely. Once cooled, just invert the pan to remove parchment paper and put on cake pedestal to serve

* The cake got a BIG stamp of approval from my dad! ^__^