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).
12 egg yolks
8 egg whites
1 tsp Vanilla essence
3 Tbsp Condensed milk
3 Tbsp Cognac
100g Self raising flour
1 tsp Mixed spice
- Preheat the oven to 200C and set the grill in the oven on.
- Whip egg yolks with 1/3 of sugar until ribbon stage (20-25 minutes).
- Add the vanilla essence, condensed milk and the cognac to this mixture.
- Cream the butter with a third of the sugar until light and fluffy at medium speed, about 4 minutes.
- Maintaining the speed, add the egg yolk mixture slowly to the cream.
- Whip the egg white until frothy, then add cream of tartar.
- After a minute, add the sugar.
- Beat the egg white mixture to a medium peak at medium speed, on my machine (Kitchenaid liftbowl), it is about 5 minutes.
- Add the egg white mixture to the cream mixture a third at a time, and folding in carefully.
- Sift the flour and the mixed spices, then fold into the mixture at the same time.
- Set aside on a cool side of the kitchen.
- Line a 9x9 inch square pan.
- 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.
- Use a toothpick to poke 8 holes all over the cooked layer of cake.
- Scoop another ladleful, then set it on the grill.
- Keep doing this until the batter is used up.