Kueh Lapis, also known as Indonesian Layer Cake, is a rich, buttery, and aromatic dessert that is famous for its delicate layers. This cake is a labor of love, requiring patience and precision to achieve its signature multi-layered appearance. It is commonly served during festive occasions such as Chinese New Year, Hari Raya, and other celebrations.

Ingredients:

Preheat your oven to 180°C (350°F). Grease and line an 8-inch square cake pan with parchment paper.
In a mixing bowl, beat the egg yolks and sugar until thick, pale, and creamy.
Gradually add the softened butter and continue beating until well combined.
Fold in the sifted flour, vanilla extract, mixed spice, condensed milk, and rum (if using). Mix until smooth.

In a separate bowl, whisk the egg whites until foamy.
Gradually add sugar and continue beating until stiff peaks form.
Gently fold the meringue into the batter in three additions, ensuring not to deflate the mixture.

Preheat your oven’s broiler function to medium-high heat.
Pour a thin layer (about 1/4 cup) of batter into the prepared pan and spread evenly.
Bake under the broiler for 3-5 minutes, or until golden brown.
Remove from the oven, press gently with a spatula to ensure even layers.
Repeat the process, layering and baking each new layer until all the batter is used.
Once the final layer is baked, turn off the broiler and allow the cake to rest in the oven with the door slightly open for 10 minutes.

Allow the cake to cool completely in the pan before removing.
Trim the edges for a neat presentation, then slice into small rectangles or diamonds.
Serve warm or at room temperature with tea or coffee.