Kuih Lapis - Final Bake for 2015 CNY (Part 5)

For the finale, made the kuih lapis as requested by my mil. This is my second attempt which I personally think the first bake was much better than this. When my kids are at school do I find the time to bake this cake cos' it is really time consuming and I need full concentration. Imagined I have to sit at the side of oven and check every 4 to 5 minutes.

I followed Sonia's recipe as below.

*makes a 8” square baking tin

Ingredients:
(A)
300g butter
120g Condensed milk
1tbsp Rum liquor
90g Cake flour
1/4tsp Lapis spice (All spice)

B)
12 Egg yolks (big)
85g Castor sugar
SP (optional - help to stabilise the egg yolk mixture and reduce the bubbles, also make the cake softer)—I did not add this

(B)
6 Egg whites
55g Castor sugar
1/4tsp Cream of tartar

Method:
Preheat oven to 200 deg C top and bottom heat. Warm up the baking tin before greasing and lining the base with baking paper                                                        

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 and sugar at max speed until thick. 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/spatula 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 (about 90-100g, 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 220 deg C at top heat only(if your oven has “grill” function). 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.