- 360g unsalted butter
- 10 large egg yolks
- 5 large egg whites
- 180g sugar divide into two equally (90g each)
- 1/2 tsp cream of tartar
- 4 tbsp fresh milk
- 60g plain flour
- 3 tsp mixed spice
Beat butter until creamy and light, set aside
Beat egg yolks with 90g sugar until fluffy, set aside
Beat egg whites with the remaining sugar and cream of tartar until stiff peaks.
Add egg yolks mixture to the butter. Add in milk and flour, stir to mix well.
Next fold in the egg white mixture into the egg yolk mixture. Add in the mixed spice and mix well.
Heat grill to a moderate hot. Line a cake tin and grease well.
To start the first layer, put in 3 tablespoon of cake mixture into the cake tin and spread evenly with the back of a spoon.
Grill for about 4-5 minutes. Remove cake tin from grill. Gently prick the cake surface with a tooth-pick and press lightly with the back of a spoon so the cake remain flat.
Repeat the layer making again, and again, and again until you run out of batter.
Remove the Kek Lapis from the cake tin and allow the cake to cool in a wire mesh.