This Sarawak layer cake uses half amount of eggs that the traditional recipe would use and it still comes out beautifully soft, tender and moist.
1. Don't over bake your layers. Bake them just so that they're cooked.
2. Oven temperature varies between ovens so keep an eye on your cake.
3. Wrap the wrapper cake with cling film to avoid it getting dry while waiting for the layer cake to cool.
4. You will have balance of cake strips. Incorporate them in your cake design if you want or save them as cook treats ;).