- Preheat oven to 200°C. Warm up a 25cm square tin before greasing and lining the base with baking paper.
- Cream butter, condensed milk and rum liquor at medium speed for about 5-10 mins until fluffy and creamy. Add in the sifted flour and spice. Mix well and set aside.
- Whisk egg yolks and sugar at max speed until thick. Add this into the butter mixture from the previous step and mix well.
- Whisk egg whites, sugar and cream of tartar at max speed until stiff.
- With a spatula fold ⅓ of the egg whites into the batter mixture. Fold the rest of the egg whites until thoroughly combined.
- For the first layer, spread a small amount of batter (about 130g for a 25cm tin), on the warm tin and bake till golden on the center rack. This will take about 5-7mins. You will need to weigh the amount of batter for each layer in order to achieve even layers for the cake.
- For the second layer onwards, increase the oven temp to 230-240°C and place a baking tray of water on the bottom rack.
- Spread 130 gms of batter over the first layer and bake for 3-4 minutes on the top rack.
- Use a kuih lapis press to lightly press each baked layer before adding a new layer.
- The heat from the baked layers will melt the batter for each subsequent layer, helping you evenly spread out each layer. Continue baking the cake layer by layer until the batter is used up. If using a 23cm baking tin, weigh out about 100gm of batter for each layer. Using a smaller baking tray will yield a taller kuih lapis which some find more aesthetically pleasing, but will require a longer cooking time due to the increased number of layers.