Kueh Lapis – by Chris Chua

Recipe for Kueh Lapis

300g Butter
120g Condensed milk
1 tbsp Rum (Replace by Vaillina Essence)
Cream the above till fluffy & creamy.
Add sifted 90g Cake flour and 1/4 tsp All spice powder
Mix well and set aside.

Whisk 12 Egg yolks & 85g Castor sugar till thick, add the above butter mixture until well mix.

Whisk 6 Egg whites & 55g Castor sugar and 1/4 tsp Cream of tartar till stiff.

Fold in 1/3 of the egg whites into the butter mixture and continue the process of folding the rest till all well incorporated.

Preheat oven at 200 degree C (Top and bottom)
Every layer use 100g of batter (weigh the batter for even layer)
1st layer 7mins
2nd layer & onwards, increase to 220 degree C (Top heat only), 4mins.

Use a metal pressure to lightly press each baked layer before adding new batter.
Continue baking the cake by layers until the batter uses u.