Kek Lapis is our favourite. Zann, hub and myself love this cake. Chinese New Year is approaching, how can we not bake a lapis cake for the goodies bake. I decided to start with original key lapis first. Will do a banana version for CNY again.
I don’t have a lapis presser, so I used the back of the spoon to press down each layers. Took me nearly 2 hours to complete this. But then it’s so worth it. And I can only bake this when Baby Ian was asleep. Luckily he woke up after 2hours. Just nice.
I sliced it as thinly as possible so that we can eat more…
Recipe (adapted from Layer Cakes Baking with Love)
whole eggs 200g
egg yolks 250g
castor sugar 250g (I reduced to 200g)
self raising flour (sifted) 100g
mixed spice 1tsp
unsalted butter 250g
condensed milk 2tbsp
Beat ingredients C until fluffy. Leave aside.
Whisk ingredients A until thick and fluffy. Leave aside.
Combine sifted flour and mixed spice in a bowl. Add them to the egg mixture and continue beating until well combined.
Using low speed, add butter in 3 batches and beat well after each addition.
Preheat oven to 200d. Grease and line the 8″ square cake tin and heat the tin for 2mins. Set the oven to grill mode, spread 3tbsp of batter evenly into the bottom of the cake tin. ( I used 7″ cake tin)
Using the back of the spoon to level the surface. Grill until the batter is cooked and browned. Continue to spread 3tbsp of batter evenly into the tin. Repeat the steps until the batter is used up. (I grilled 5mins for each layer)
Set the oven to 180d (upper and lower heat) and bake the cake for another 10mins before removing from the oven.
Note: Cover the top of the cake with aluminium foil if the surface look a bit little brown.