Kueh Lapis

Ingredients:
(A)
500g Chilled butter (Golden churn canned butter)
200g Condensed milk
2tbsp Rum liquor
150gm Cake flour
3/4tsp Lapis spice (All spice)

20 Egg yolks (use large egg - 65-70g each)
140g Castor sugar

(B)
10 Egg whites
90g Castor sugar
1/4tsp Cream of tartar

Method:
Preheat oven to 200 deg C top and bottom heat. Warm up a 9 or 10 inches square tin before greasing and lining the base with baking paper. (1/2 recipe uses 7 inches square tin)

1. Cream butter, condensed milk and rum liquor at medium speed for abt 5-10 mins until fluffy and creamy. Add in the sifted flour and spice. Mix well and set aside.

2. Whisk egg yolks and sugar at max speed until thick. Add this mixture into Step 1 (butter mixture) gradually till well mix.

3. Whisk egg whites, sugar and cream of tartar in a clean mixing bowl at max speed until stiff.

4. With a handwhisk/spatular fold 1/3 of the egg whites into Step 2 mixture and continue the process of folding the rest till two mixtures are well incorporated.

5. Place the baking paper on the preheated tin. Spread a small amount of batter (100g-9"/130g-10"/70g-7", always weigh the batter to ensure even layer) on the warm tin and bake till golden at the center rack. Take about 5-7mins for the 1st layer.

6. Second layer onwards, increase the oven temp to 230-240 deg C at top heat only. Subsequent layer takes about 3-4 mins to bake.

7. Use a metal presser to lightly press each baked layer before adding new batter. Spread the batter evenly till it melted. Before going into the oven, give it a bang to let out the air bubbles. This will help to even out the layers too. Continue baking the cake by the layers until the batter uses up.

Note: For ovens that do not allow the setting of top heat only, place a baking tray of water at the bottom of the oven.

Recipe from Wen's Delight - Kueh Lapis