Kuih Lapis

Preheat oven to 200°C. Grease and line the base of a 20cm square cake pan with baking paper. Position the oven rack in the centre of the oven.

Sift self-raising flour, mixed spice and salt into a mixing bowl. Set aside.

Cream SCS Unsalted Butter and condensed milk until smooth, light and fluffy. Set aside.

In another clean and dry bowl, whip whole eggs, egg yolks, caster sugar and sponge emulsifier with a stand mixer or hand mixer on medium speed until pale, very thick and fluffy, about 3 – 5 minutes. Whip until ribbon stage – the mixture falls back into the bowl in a continuous line, which pools on the surface for a few seconds before disappearing into the mixture.

Add sifted flour-spice mixture and continue beating until well incorporated.

Reduce mixer speed to low. Add the SCS Unsalted Butter mixture in 3 additions, beating until well-mixed before adding the next batch. Add in vanilla extract last and beat until well mixed.

Heat the cake pan in the preheated oven for 2 minutes then switch to grill mode (top heating only). Scoop a ladle of batter (about 80 – 85g) into the pan and spread evenly. Grill for 3 minutes or until cooked and lightly browned. Do not over-bake.

Remove from the oven, and spread the next layer of batter evenly. Grill for 5 minutes, or until golden brown.

Repeat layering and grilling until all the batter is used up.

Once the last layer has lightly browned, set the oven mode to top and bottom heating at 180°C. Bake for another 5 – 7 minutes. Cover with aluminium foil if the top browns too quickly.

Cool in the pan for 5 minutes, before removing from pan to cool completely on wire rack.

Trim a bit off the sides of the cake to reveal the layers. Slice and serve.