Kek Lapis

I have been using this recipe for few years and this recipe really a keeper.  Last year I made two lapis during Chinese New Year period.  One is as a gift for my uncle and his family and one for own consumption.  This year again I made two too.  Kek Lapis can keep in fridge for two but do remember to cling wrap it.
Once again, thank you Wen's delight for sharing the recipe.

Baked in 2015 for CNY

Cut up look

Customer's order in 2014

Baked in 2014 for CNY

Recipe adapted from: http://wensdelight.blogspot.sg

Please refer to the link.

Ingredients:

(A)

500g Chilled butter (Golden churn canned butter)

200g Condensed milk

2tbsp Rum liquor

150gm Cake flour

3/4tsp Lapis spice (All spice)

20 Egg yolks (I used largest eggs available from market, weighing 85g-90g)

140g Castor sugar (I used 120g)

2tsp SP (optional - help to stabilise the egg yolk mixture and reduce the bubbles, also make the cake softer)

(B)

10 Egg whites

90g Castor sugar

1/4tsp Cream of tartar

Method:Preheat oven to 200 deg C top and bottom heat. Warm up a 9 or 10 inches square tin before greasing and lining the base with baking paper. (1/2 recipe uses 7 inches square tin)

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, sugar and SP at max speed until thick. (Note: if using SP, only take 3-4 mins to whisk till thick but without will need about 10mins) 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/spatular 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 (100g-9"/130g-10"/70g-7", always 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 230-240 deg C at top heat only. 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.