This recipe is from my friend and church-mate, Irene. Has been around for more than 20 years, and served many. Truly tried and tested. Enjoy!

Note that I have changed the recipe by adding a few ingredients, as I like my cake with a bit of fluff. The method is also simplified from Irene’s (so that I have less to wash and takes a shorter time) without, in my opinion, affecting the end product.

Irene's Kueh Lapis


  • 2 pcs butter 500gm
  • 300 gm sugar
  • 150 gm plain flour
  • 20 eggs separated
  • 10 whites
  • 3 tbsp condensed milk
  • 2 tsp mixed spice
  • 2 tsp vanilla essence
  • 3 Tbsp Cognac/XO
  • 1/2 tsp baking powder
  • 1/2 tsp salt


  • Cream butter n condensed milk
  • Emulsify egg yolk one at a time to creamed butter mixture till all well combined.
  • Sift flour, baking powder, spices and salt and then fold into the egg yolk mixture.
  • Whisk white with some sugar till stiff peak.
  • Divide egg white mixture into 3, and fold into egg yolk mixture 1/3 at a time.
  • Heat grill to 280C.
  • Line a 20cm square pan completely.
  • Place 120g of mixture into the pan and grill for 3 minutes (watch and adjust accordingly).
  • Remove from grill when desired brown-ness is reached.
  • Place another 120g of mixture into the pan and repeat the process until the mixture is depleted.
  • Turn the temperature to 180C and bake for another 15 minutes.