Lapis Limau Purut

I baked Lapis Limau Purut for Hari Raya Haji about a month ago. I did not plan to bake any lapis cake at first, but since I was baking for a friend three Lapis Lengit Betawi, I thought I might as well bake one lapis for my family because, whenever I bake lapis cake, I like to bake two simultaneously. I decided on one that used kaffir lime rind as it's been a long time since I last baked it. I've also not shared the recipe in this blog. This is a classic lapis cake... it's very moist, rich & delicious with a subtle kaffir lime flavour. I like! 

Some notes:

1. Since no emulsifier (like ovelette) is  used in this recipe, ensure that the bowl & whisk used for beating the eggs are clean & completely dry & the egg white is completely separated from the yolk. Otherwise, the meringue will not develop well. 
2. Refer to my Lapis Strawberry Ice Cream for other tips on baking & storing lapis cake.

Lapis Limau Purut (Kaffir Lime Lapis Cake)
Recipe by Wannah Alshatrie.

Ingredients:
400g butter

4 tbsp sweetened condensed milk

20 egg yolk (use large eggs)
5 egg white
250 castor sugar
*100g cake flour
*25g cornflour

*1 tsp baking powder

(* sifted together)

1 tbsp kaffir lime rind (I used rind from 1 kaffir lime.)
a few drops of green colouring

Method:

1. Preheat oven at 180 deg C. Use top heat only.
2. Line & grease the base of a 10x7 or 8x8-inch baking pan. Set aside.
3. Combine butter & condensed milk & cream until white & creamy. Set aside.
4. If using a big cake mixer, combine eggs & sugar in a clean & dry mixing bowl & beat until thick & fluffy. If using a hand-held whisk, beat egg white in a dry & clean mixing bowl until soft peak. Then add sugar gradually & beat until stiff peak. Then add egg yolk one at a time. Continue mixing until mixture becomes thick & fluffy.
5. Add butter & mix thoroughly. (I used a hand whisk.)
6. Fold in flour & baking powder. Add in kaffir lime rind & colouring & mix gently but thoroughly.
7. Pour 2 ladles of batter (I weighed 80g for each layer.)  into the pan. Grill for about 2 minutes till cook & top turns golden brown. (You may need to adjust the temperature of your oven such that the layer will be cooked in about 2 minutes). Remove baking pan from oven. Press the top of cake gently with a lapis presser (or flat glass) to pop up any bubbles to produce a neat lapis.
8. Repeat step 7 until finish.
9. After baking the last layer,  bake the whole cake using top & bottom heat at 200 deg C for about 10 minutes.
10. Remove cake from pan and allow to cool on a cooling wire rack before cutting & serving.