This is an Indonesian cake that in its original language would be called Lapis Legit Tikar Roll, which translates as Layer Cake of Bamboo Mat Roll.

A modern version of Lapis Legit Spekkoek (thousand layers cake), due to it resembles to bamboo mat, thus it is called "tikar" and also since it is rolled, unlike the original thousand layers cake.

Don't be surprised by the amount of yolks used, it is nothing compares to the original thousand layers cake that uses at least 36 yolks!

Takes patience to make, but satisfying when it's done as you can see it being different than just (Swiss) roll cake :)

Step 1: Tikar Part I

280 g (about 14) yolks

160 g icing sugar

1/4 tsp vanilla powder (vanilla sugar) or 1 tsp vanilla essence

100 g butter

100 g margarine

a couple drops of yellow food coloring

10 g cake flour sift with 5 g full cream milk powder (you can substitute with 2 tbsp AP flour and 1 tbsp skim milk powder)

1 tbsp chocolate paste (available at bakeries, online, grocery stores)

2 tbsp sweetened condensed milk

Beat butter and margarine until fluffy and white. Add in food color while keep beating, set aside

Beat yolks, icing sugar and vanilla powder until fluffy and thicken. Add in beaten butter while keep beating until combined.

Add in flour mixture, fold lightly and slowly, until combined.

Divide batter into two equal portions. Leave one portion as is and add in chocolate paste on the other.

On a loaf pan of 18x12x6 cm, lay a parchment paper

Using a small soup ladle, pour 1 ladle of regular batter, spread evenly and bake at 170 C for 10 minutes, take pan out, and turn on the broiler.

Press the cake with flat spatula then pour a ladle of chocolate batter on top and bake for 5-10 minutes (depending the correct temperature of your oven), turn off broiler and turn on oven again.

Repeat this steps until all batter used up, using oven and broiler each time.

Once all batter used up, bake the whole cake for another 20 minutes long.

Step 2: Tikar Part II

Once cake is cooled, slice into 12 portions of 0.5 cm thickness and stack them making into bamboo mat texture, one side up, one side down. Attach each portion with brushing sweetened condensed milk, set aside.

You should make two tikar consisting of 6 slices each.

Step 3: Roll Cake

200 g (about 12) yolks

125 g icing sugar

1/4 tsp vanilla powder/vanilla sugar or 1 tsp vanilla essence

90 g butter

70 g margarine

a couple drops of yellow food coloring

6 g cake flour sifted together with 6 g full cream milk powder (or 1 tbsp + 1 tsp all purpose flour with 1 tbsp + 1 tsp skim milk powder)

sweetened condensed milk

Beat butter and margarine until fluffy and white. Add in a couple drops of yellow food coloring while keep beating, set aside

Beat yolks, icing sugar, vanilla powder until thickened. Add in butter mixture while keep beating until well combined.

Add in flour mixture and fold lightly and slowly with spatula until well combined

Lay parchment paper on 2 of 20 x 29 cm pan

Pour 1 ladle soup of batter, spreading evenly and bake at 170 C for 10 minutes. Take out pan, turn off oven and turn on broiler. Press cake with flat spatula.

Pour another ladle of batter on top and bake for 5-10 minutes (depending the correct heat of your oven temperature). Turn of broiler and turn on oven, and bake for another 10 minutes.

Do the same with the other pan (so this recipe makes 2 cake roll)

Once cake is cooked, take out from oven and flip on a new parchment paper, peel the previous parchment paper, brush cake with sweetened condensed milk and place one tikar on one cake, roll, wrap on its parchment paper, let cool, then slice.

Do the same with the other cake and tikar.

Enjoy~