Kueh Lapis Legit - by Teng Serene Tan

Recipe source Rose's Kitchenette

Kueh Lapis Legit
25 egg yolks
5 egg whites
500g butter
200g sugar
1 tin condensed milk
170g plain flour
2 tbsp golden syrup
1 tsp vanilla essence
1 tsp mixed spices

1.  Cream butter with condensed milk, vanilla essence, golden syrup & mixed spices till well mixed and set aside.
2.  Beat egg yolks with sugar until thick and creamy.
3.  Add beaten egg yolk mixture to the creamed butter mixture and mix well.  Fold in sifted flour.
4.  Beat egg whites with a pinch of cream of tartar until stiff and fold in the beaten egg mixture.
5.  Grease and line an 8″ square tin and preheat tin.
6.  For first layer, spread 2 tbsp of mixture in tin and bake in oven at 180 degree C for 10-15 min.
7.  For subsequent layers, grill each layer for about 3 min or less.
8.  When top most layer is completed, cover tin with a tray or a piece of foil and bake for a further 5 min.  It will take  longer if the sides are still wet.
9.  Turn cake out onto a metal grid and let cool completely before cutting.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner https://www.facebook.com/bakingscorner/likes/, as we have some exciting news coming soon in the near future!

For any enquires, get in touch with us at contact@bakingscorner.com