Kek lapis (thousand layer cake)

Name: Kek lapis (thousand layer cake)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: En
Ingredients: 10 egg yolks; 275 g SCS butter + 60g sugar; 75 g plain flour, sifted; 1 teaspoon rempah powder / 5 spice powder; 4 egg whites + 60 g sugar; 2 tablespoons brandy; 2 tablespoons condensed milk

Other

Very Easy

35 min

Ingredients

10 egg yolks
275 g SCS butter + 60g sugar
75 g plain flour, sifted
1 teaspoon rempah powder / 5 spice powder
4 egg whites + 60 g sugar
2 tablespoons brandy
2 tablespoons condensed milk

Preparation

Preparation15 min

Cook time20 min

Grease a 18x18 cm square tin. Preheat the oven to 210C. Cream the butter and sugar until soft.
Add condensed milk into the creamy mixture and mix well.
Add rempah powder and brandy followed by lightly beaten egg yolk a little at a time until thoroughly mixed.
Fold in flour. Beat the egg whites first with medium speed for 1 minute then start beating with high speed.
Add sugar in 3 batches till stiff peaks formed. Add egg white into the creamy mixture.
Fold in the egg white and mix well. Layer the base of the tin with roughly 2 tablespoons of batter and bake the first layer for 5 minutes at 210C.
After each layer, use a toothpick to make a few holes and press gently with a spoon all over the cake to remove any air bubbles.
Repeat the process until the last layer. For the last round, lower the temperature to 180 C and bake for 10 minutes.
Leave the cake to cool before cutting it out.