Kek lapis (thousand layer cake)

6 servings
15 min
20 min
Very Easy


Number of serving: 6
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


  • 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.


Kek Lapis (Thousand Layer Cake), photo 1Kek Lapis (Thousand Layer Cake), photo 2




Can i don't put brandy for the Kek Lapis ?

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