Pujiang Thousand Layer Cake Recipe

Introduction to Pujiang Thousand Layer Cake

The Pujiang Thousand Layer Cake is a traditional Chinese dessert originating from Pujiang County in the Sichuan Province. Known for its delicate layers and sweet, aromatic flavors, this cake features prominently during festive occasions and family gatherings. The intricate preparation of creating thin layers of cake batter, often flavored with yams or sweet potato fillings, makes it a celebrated and laborious task in homes. Over the decades, this traditional cake has evolved, incorporating modern ingredients while preserving its storied heritage.

Ingredients

• Flour - 500g
• Sugar - 200g
• Butter - 150g
• Eggs - 4 large
• Milk - 250ml
• Sweet Potato - 300g (cooked and mashed)
• Yeast - 10g
• Vanilla Extract - 1 teaspoon
• Salt - a pinch
• Baking Powder - 1 teaspoon

Preparation

Step 1: Prepare the Sweet Potato Filling

Before starting the cake batter, it is important to prepare the sweet potato filling. Begin by peeling the sweet potatoes and cutting them into cubes. Boil until soft and mash into a fine paste. Allow the mashed sweet potatoes to cool before incorporating them into the batter.

Step 2: Prepare the Dough

In a large mixing bowl, sift together flour and baking powder. In a separate bowl, dissolve yeast in a small amount of warm milk and let it sit for about 10 minutes, or until frothy. Blend the eggs with sugar until they reach a creamy consistency. Slowly introduce melted butter, yeast mixture, and the remaining milk to create a smooth batter. Gently fold in the cooled sweet potato paste.

Step 3: Allow the Dough to Rise

Cover the bowl with a clean towel and let the dough rise for 1-2 hours in a warm place, or until it doubles in volume. This step is crucial to achieve the signature fluffiness of the thousand layer cake.

Cooking Process

Step 4: Layering and Cooking

Preheat your oven to 180°C (350°F). Divide the dough into equal parts, aiming for 10-12 layers. Pour a layer of batter into a greased cake pan, spreading it evenly across the bottom with a spatula. Bake each layer individually for about 10-15 minutes, until the batter turns golden brown, linking to the cooking timer for precision. Repeat this process, layering batter on top of each cooked layer, to create the signature thousand layer effect.

Step 5: Final Assembly and Baking

Once all the layers are stacked and cooked, reduce the heat to 160°C (320°F) and bake for an additional 15-20 minutes to allow the layers to meld together and firm up.

Serving Suggestions and Enjoyment

The Pujiang Thousand Layer Cake is best served warm, allowing each bite to melt in the mouth. Pair with a cup of hot tea or coffee for a delightful contrast to the sweetness of the cake. This dessert is not only a treat for the taste buds but also a feast for the eyes with its impressive stratification. Enjoy this culinary heritage with loved ones, savoring both its history and flavor.

Conclusion

The Pujiang Thousand Layer Cake remains an integral part of Chinese culinary tradition, celebrated for its taste and the effort it requires to make. Whether recreating it in your kitchen or enjoying it at a festive meal, this cake is a testament to the beauty of traditional baking methods and flavors.