This was my 1st attempt baking a Kueh Lapis, it took me 2 hours to make this. I baked this cake is meant to pray for "Pai Tin Kong". Last year I did a tiger fondant cake.
My mom actually expecting me to make a nice fondant cake, maybe with a rabbit fondant. When she see this Kueh Lapis, she was a bit dissapointed because there is no decoration but just a plain cake. But I tell her "Tin Kong" will appreciate my effort since i spent 2 hours to make this, hehehe..
I made alteration on the ingredients as I only has a 8" square tin and I managed to make 11 layers.
*makes a 8” square baking tin
(source: recipe was adapted from Wens' Delight, recipe by Richard Goh)
120g Condensed milk
1tbsp Rum liquor
90g Cake flour
1/4tsp Lapis spice (All spice)
12 Egg yolks (big)
85g Castor sugar
SP (optional - help to stabilise the egg yolk mixture and reduce the bubbles, also make the cake softer)—I did not add this
6 Egg whites
55g Castor sugar
1/4tsp Cream of tartar
Preheat oven to 200 deg C top and bottom heat. Warm up the baking tin before greasing and lining the base with baking paper
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/spatula 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 (about 90-100g, 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 220 deg C at top heat only(if your oven has “grill” function). 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.
* This cake was well received by all, very buttery, full of Rum and all spices aroma.
Today is the last day of CNY, Happy "Chap Goh May"