Kueh Lapis

Ingredients (serves 4-6)
150g plain flour
1 tbsp rempah kueh (lapis spice)
500g butter
220g caster sugar
20 egg yolks
4 tbsp condensed milk
6 egg whites
90g caster sugar

Directions
1 Preheat oven to 170 degree C; grease and line base of 25x25cm aquare tin. Cream butter, sugar and condensed milk until light and pale. Add in egg yolks one at a time until well incorporated. Set aside.
2 Whisk egg whites and caster sugar till thick and voluminous.
3 Fold egg white into butter mixture. Sift flour and lapis spice mixture; mix well.
4 Spoon one ladle full of the batter into the base of the prepared tin and bake at 170 degree C for 10 minutes.
5 Take out cake tin and add another ladle full of batter on top of the first layer. Switch oven to grill mode and grill top till brown. Pierce any bubbles that may appear.
6 Spoon one ladle full of the batter on top of the second layer. Repeat process till the batter is used up.

tip!
The final layer should be slightly thicker - 1 1/2 ladles full. After the final layer is done, cover the cake with foil or grease paper and bake for 10mins at 160 degree C.

Allow cake to cool completely in the tin upright for one day. Turn out and invert cake. Keep in a box and stand for another day. The cake is only ready for eating on the third day.



Extracted from Simply Her/February 2005