Yields: 8″ cake
20 egg yolks
4 egg whites
400g salted butter
3 tbsp condensed milk
200g plain flour
1 tsp vanilla essence
1 tsp Pandan essence
3 tbsp rum or brandy
- Butter the base of an 8″ X 8″ X 2.5″ pan and line with baking parchment.
- Pre-heat your oven, selecting the grill function.
- Sift the plain flour and mixed spices together.
- Beat the egg yolks and sugar together until pale yellow, thick and creamy
- Cream the butter and condensed milk together until soft and fluffy. Add the creamed butter to the egg yolk mixture and mix until combined.
- Beat the egg whites until medium firm peaks.
- Fold in the egg whites, followed by the flour mixture into the rest of the batter.
- Stir in the vanilla essence and rum until well-combined. (I added just the rum at this stage till well combined. Spooned out 10-12 tbsp of batter and mix in pandan juice for the pandan layers)
- Spread a thin layer of batter onto the parchment paper.
- Grill for 7 – 8 mins on the lowest rack in your oven or until lightly golden brown.
- Remove cake pan from oven and press the baked layer down lightly with a metal fondant smoother. Prick all over the layer of cake with a toothpick.
12. Repeat steps 9 to 11 for each layer. (Optional: Add prunes on every second or third layer). (I alternated between 2 to 3 layers of the vanilla with pandan)
- For the last layer, turn the oven down to 180 degrees C and bake on middle rack for 15 minutes or until golden brown.
- Remove from oven and run a paring knife along the edges of the cake pan.
- Turn the kueh lapis out of the pan and remove the baking parchment.
- Flip cake back upright and let cool.
source : Janice Leck @thefussypalate