Spekkoek (Indonesian Spiced Layer Cake) 

Transport your taste buds this Christmas with this delicious Indonesian spiced layer cake recipe.
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Spekkoek (Indonesian spiced layer cake)
Serves 18 Prep 1 1/2 hours (+ cooling time) Cooking 25 mins
12 Coles Australian Free Range Eggs, separated
1 tsp cream of tartar
500g unsalted butter, chopped, softened
2 cups (440g) caster sugar
1 1/2 cups (225g) plain flour
1 1/4 tbs ground cinnamon
2 1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1 1/2 tsp ground cardamom
1 tsp vanilla extract
Melted butter, to brush
1. Grease a 24cm (base measurement) springform pan and line the base with baking paper. Use an electric mixer to whisk egg whites and cream of tartar in a large bowl until firm peaks form.
2. Use a clean electric mixer to beat the softened butter and sugar in a medium bowl until pale and creamy. Add the egg yolks, 1 at a time, beating well after each addition. Add the flour and egg white mixture, in alternating batches, gently folding to combine, finishing with the flour.
3. Transfer one-third of the batter to a separate bowl and add the cinnamon, cloves, nutmeg and cardamom. Stir to combine. Add vanilla to the remaining batter and stir to combine.
4. Preheat grill on high. Spoon 1/3 cup spice batter into the prepared pan and spread evenly to the edge. Cook under the grill for 2 mins or until golden brown. Gently brush the surface with a little melted butter. Top with 1/2 cup vanilla batter and carefully spread evenly to the edge (the cake batter will start to melt while being spread over the hot cake layer). Cook for 2 mins or until golden brown. Repeat layering with more melted butter and the remaining spice batter and vanilla batter. Cover the pan with foil and set aside to cool completely (do not place in the fridge).
5. Transfer the cake to a serving platter to serve.
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