Win US$160 Paypal cash this Chinese New Year!
过个与众不同的春节 ~ 今年送您美金160元贝宝奖金哈

For the first time, 16 fabulous cooking bloggers have come together to bring you the chance to start the Year of the Ram in the best way – by winning an ang pow*!

To take part, simply complete the Rafflecopter below. Open to overseas entrants

a Rafflecopter giveaway

This Giveaway is brought to you by:

Diana from The Domestic Goddess Wannabe
Zoe from Bake for Happy Kids
Alvin from Chef and Sommelier
Ann from Anncoo Journal
Cheryl from Baking Tai Tai
Doreen from My Little Favourite DIY
Fion from XuanHom’s Mom Kitchen Diary
Jasline from Foodie Baker
LY from LY’s Kitchen Ventures
May from Mayck-law
Ms B from Everybody Eats Well in Flanders
Regina from Mummymoo
Sharon from Delishar
Susanne and Phay Shing from Lovingcreations4u
Veronica from Peng’s Kitchen
Victoria from Victoria Bakes

win USD160

*Terms and conditions apply

One prize of US$160 will be sent to the winner via Paypal. An email will be sent to the winner to notify him/her of the win. If the organiser (Diana) does not receive a reply within 48 hours, another winner will be selected. Please note if the winner does not have a valid and working Paypal account, another winner will be selected
160美元奖金将通过贝宝赠送。我们将通过邮件通知得奖者。如在接收得奖邮件的48小时内不与主办者 (Diana)联系,主办者将另选大赢家。如赢家没有有效的贝宝(Paypal) 账户,主办者也会另选赢家

Recipe adapted & modified from Piece of Cake

Ingredients (makes a 6 inch square cake)

250g frozen butter, cubed
11 pieces of egg yolk, c. 220g
4 pieces of egg white, c. 160g egg white
140g sugar * you can increase if you like a sweeter cake
150g condensed milk
110g cake flour
1/4 tsp baking powder
3/4 tsp lapis spices
1.5 tbsp rum

食材(可做一个 6寸方形蛋糕)

冷冻黄油 250克,切丁
蛋黄 11颗,约 220克
蛋白 4颗,约 160克
糖 140克*如喜欢甜些的蛋糕,可将糖份增加
炼奶 150克
蛋糕粉 110克
泡打粉 1/4小匙
千层糕香料 3/4小匙
朗姆酒 1.5大匙


– grease and line the bottom of cake pan. preheat oven to 210 degrees C (top and bottom heat)
烤盘底部涂抹油并铺上烘焙纸。烤箱预热至 210摄氏度(上下火)

– sift flour and spices together

– beat butter and condensed milk till white and set aside

– whisk egg whites and baking powder till stiff, then add in sugar, followed by egg yolks one at a time

– fold in sifted flour into egg mixture

– fold butter mixture into egg mixture in 3 additions. finally, add in rum, and blend well
将黄油糊分 3次拌入蛋糊。最后拌入朗姆酒

– place cake pan into oven and heat up for 2 mins

– remove from oven, turn oven to grill mode, and turn to 230 degrees C * please note that temperature should be adjusted according to your oven
烤盘从烤箱取出,将烤箱转换成 230摄氏度烧烤模式*烤箱温度仅供参考

– pour 90g of batter into pan, and bake till golden brown. it may take around 5 mins. remove pan, press cake down and brush with a light coat of melted butter (outside recipe). pour in 70g of batter, and bake till golden brown
烤盘倒入 90克面糊,送入烤箱烤至金黄色,约 5分钟。取出烤盘,将蛋糕压下并刷上一层薄薄的融化黄油(食谱外的份量)。倒入 70克面糊,烤至金黄色

– press cake down and brush with a light coat of butter once again. pour in subsequent layers of 45-50g of batter, and bake for about 4-5 mins or till golden brown. repeat this process till batter is used up
蛋糕取出,压下并再次刷上薄薄的融化黄油。倒入 45-50克面糊,烤约 4-5分钟或直到金黄色为止。此步骤重复直到面糊用完为止

– when baking the last layer, turn off grill mode, and turn on top and bottom heat of oven, 180 degrees C and bake for 15-20 mins or till golden brown
烘烤最后一层时,将烧烤模式关掉,开上下火,180摄氏度,烤 15-20分钟或至金黄色即可

i am linking this to Cook & Celebrate: CNY organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from the Domestic Goddess Wannabe

And My Treasured Recipes #5 – Chinese New Year Goodies ~ Jan/Feb 2015 organised by Ah Bee of Everybody Eats Well in Flanders

Pollution index: hazy hong kong


  • says:

    这个很花时间和耐心 。好棒!

  • 婉婉下午茶 says:


  • LY says:

    Love this cake…but it\’s really too tedious! Yours look really yummy!!

  • Doreen says:

    Hi Vic,
    Love how nice and neat your lapis was.
    Craving for a piece now..mind to send a piece over ;D
    I don\’t mind send you my Valentine cookies tomorrow for a change 😀
    Happy Valentine Day ❤️

  • Ann Low says:

    好整齐的lapis cake. 我每次想到要一层一层烤,就打退堂鼓 😀

  • 厨苑食谱 says:

    拍拍。。。拍手来了, 这蛋糕真是不简单, 太赞了!
    快快切一块来和我一起吃夜宵, 再加一被咖啡给我提提神,
    否则话还没讲完, 我已经回周公去也! 嘻嘻。。。

  • Cass says:


  • Grace says:

    Need a lot of patient to bake this. I like to eat kek lapis but have not try to bake one before. 🙂

  • dianaquek says:

    I know you must be so sick of hearing me say wow and so pretty, but WOW, SO PRETTY. I cannot help it..

  • Hi Victoria,

    I remember this recipe by Mich! She made a large lapis and used lots of eggs to make it and so I didn\’t use this recipe. Good that you have re-calculate the ingredients to make a good sizing one. Love love love the most traditional of lapis 😀


  • Ann says:

    Hi if wanted to make a bigger size kueh lapis
    How to calculate the ingredient.

    • Hi, u may want to refer to the original recipe link for a 9inch cake (each layer, except bottom layer, being 100g) if that helps. I have also used 450g butter as a base for 7 inch square pan, each layer being 73g. The cake is not bigger, but taller which is what I want. In this instance, You just need to multiply all ingredients with the ratio of 1.8 accordingly. Once u work out the ingredients and add it up, just divide according to 18 layers and you will get a technical weightage for each layer of your cake.

      Hope this helps

  • Jane says:

    Hi just wondering if I don’t have the lapis spice what to replace with?

  • suunfun@hotmail,com says:

    hi victoria, is it a must to use rum?

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