Kek lapis (thousand layer cake)

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

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Preparation

• 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.