I don’t really want to have 12 egg whites sitting in the fridge every time I make a kueh lapis. So when my second daughter is finally home and asked for this treat, I thought we’d do something a little different today.

I decided to make it more like a sponge, but with the fullness of the butter.  I only changed is the egg white:egg yolk ratio. The result is a fluffier kueh lapis.

I don’t think this is an inferior version.  It really depends on preference. On some days, a fluffier version can be more refreshing, and perhaps less jelak (Malay word which means to be satiated by a food, particularly a food that is too rich, to the point that one feels repulsed by it).

Kueh Lapis (Less Egg Yolk Version)

Kueh Lapis (Less Egg Yolk Version)


12 egg yolks

8 egg whites

170g sugar

170g butter

1 tsp Vanilla essence

3 Tbsp Condensed milk

3 Tbsp Cognac

100g Self raising flour

1 tsp Mixed spice


  1. Preheat the oven to 200C and set the grill in the oven on.
  2. Egg Yolk Mixture
  3. Whip egg yolks with 1/3 of sugar until ribbon stage (20-25 minutes).
  4. Add the vanilla essence, condensed milk and the cognac to this mixture.
  5. Buttercream Mixture
  6. Cream the butter with a third of the sugar until light and fluffy at medium speed, about 4 minutes.
  7. Maintaining the speed, add the egg yolk mixture slowly to the cream.
  8. Egg White Mixture
  9. Whip the egg white until frothy, then add cream of tartar.
  10. After a minute, add the sugar.
  11. Beat the egg white mixture to a medium peak at medium speed, on my machine (Kitchenaid liftbowl), it is about 5 minutes.
  12. Combine
  13. Add the egg white mixture to the cream mixture a third at a time, and folding in carefully.
  14. Sift the flour and the mixed spices, then fold into the mixture at the same time.
  15. Set aside on a cool side of the kitchen.
  16. Line a 9x9 inch square pan.
  17. Use a ladle, scoop one ladle into the pan. Level this with a spoon or a kueh lapis leveler. This is the the first layer of cake and grill for 2-3 minutes.
  18. Use a toothpick to poke 8 holes all over the cooked layer of cake.
  19. Scoop another ladleful, then set it on the grill.
  20. Keep doing this until the batter is used up.