This recipe is from my friend and church-mate, Irene. Has been around for more than 20 years, and served many. Truly tried and tested. Enjoy!

Note that I have changed the recipe by adding a few ingredients, as I like my cake with a bit of fluff. The method is also simplified from Irene’s (so that I have less to wash and takes a shorter time) without, in my opinion, affecting the end product.

Irene's Kueh Lapis

Irene's Kueh Lapis


2 pcs butter(500gm)

300 gm sugar

150 gm plain flour

20 eggs separated

10 whites

3 tbsp condensed milk

2 tsp mixed spice

2 tsp vanilla essence

3 Tbsp Cognac/XO

1/2 tsp baking powder

1/2 tsp salt


  1. Cream butter n condensed milk
  2. Emulsify egg yolk one at a time to creamed butter mixture till all well combined.
  3. Sift flour, baking powder, spices and salt and then fold into the egg yolk mixture.
  4. Whisk white with some sugar till stiff peak.
  5. Divide egg white mixture into 3, and fold into egg yolk mixture 1/3 at a time.
  6. Heat grill to 280C.
  7. Line a 20cm square pan completely.
  8. Place 120g of mixture into the pan and grill for 3 minutes (watch and adjust accordingly).
  9. Remove from grill when desired brown-ness is reached.
  10. Place another 120g of mixture into the pan and repeat the process until the mixture is depleted.
  11. Turn the temperature to 180C and bake for another 15 minutes.