Kue Lapis Surabaya is a classic Indonesian sponge cake with distinct recognizable yellow and brown layers. It is a must-have during big holiday celebrations in Indonesia.
Author: Taste of Nusa
Course: Dessert
Cuisine: Indonesian
Difficulty: Intermediate
Dietary: Vegetarian
Servings: 18-inch/20 cm cake
Prep Time:1 hourhour30 minutesminutes
Cook Time:1 hourhour15 minutesminutes
Total Time:2 hourshours45 minutesminutes
Ingredients
Vanilla Cake (1 Layer)
12egg yolks
1/2cup(100gr)granulated sugar
1/3cup(40gr)all-purpose flour
2tbsp(15gr)cornstarch
1 1/2tbsp(10gr)milk powder
9tbsp(125gr) salted butter, room temperature
1tspvanilla extract
1tbspcondensed milk
Chocolate Cake
12egg yolks
10tbsp(125gr)granulated sugar
4 1/2tbsp(35gr)all-purpose flour
1 1/2tbsp(10gr)cornstarch
1 1/2tbsp(10gr)milk powder
2tbsp(15gr)cocoa powder
1tbspchocolate paste
9tbsp(125gr)salted butter, room temperature
1tspvanilla extract
1tbspcondensed milk
Filling
1/3cup(110gr)strawberry jam
Instructions
Kue Lapis Surabaya consists of 2 layers of vanilla cake and 1 layer of chocolate cake. You can make each layer of vanilla cake separately or make two layers at once by doubling the vanilla cake ingredients and dividing the batter into 2 pans evenly.
Whip the butter – With a stand mixer fitted with a whisk attachment or a hand mixer, beat butter, vanilla extract, and condensed milk (for all 3 layers combined) on medium-high speed until pale white and fluffy. Set aside.
Vanilla Cake (1 layer)
Beat egg yolks and sugar – With a stand mixer fitted with a whisk attachment or a hand mixer, beat egg yolks and granulated sugar until pale yellow, thick, and forms a ribbon.
Add dry ingredients – Sift in the all-purpose flour, cornstarch, and milk powder. Fold the batter with a spatula until no flour is visible. Scrape down the sides of the bowl to ensure that everything is incorporated. Don't overmix.
Fold in butter – Add 1/3 butter mixture and fold gently until well incorporated. Don't overmix.
Transfer the batter to the prepared pan and flatten the top with the spatula or bench scraper. Drop the pan on the counter a few times to release the air bubbles in the batter.
Bake for 25 minutes until the top is golden brown and when a skewer inserted in the middle comes out clean.
Remove the cake from the pan – As soon as you take out the cake from the oven, drop it on the counter from a height of 12 inches/30 cm to give a shock to the cake and prevent it from sinking. Loosen the sides with a knife. Take the cake out of the pan by placing a cooling rack over the pan and holding them together, flip them over. Peel off the parchment paper from the cake. Place another wire rack on top and flip it back. The top of the cake is now facing up. Let the cake cool completely.
Chocolate Cake
Beat egg yolks and sugar – With a stand mixer fitted with a whisk attachment or a hand mixer, beat egg yolks and granulated sugar until pale yellow, thick, and forms a ribbon.
Add dry ingredients. Sift in the all-purpose flour, cornstarch, milk powder, and cocoa powder. Fold the batter with a spatula until no flour is visible. Scrape down the sides of the bowl to ensure that everything is incorporated. Don't overmix.
Fold in butter – Add 1/3 butter mixture and chocolate paste. Fold gently until well incorporated. Don't overmix.
Transfer the batter to the prepared pan. Flatten the top with the spatula or bench scraper. Drop the pan on the counter a few times to release the air bubbles in the batter.
Bake for 25 minutes until the top is golden brown and when a skewer inserted in the middle comes out clean.
Remove the cake from the pan – As soon as you take out the cake from the oven, drop it on the counter from a height of 12 inches/30 cm to give a shock to the cake and prevent it from sinking. Loosen the sides with a knife. Take the cake out of the pan by placing a cooling rack over the pan and holding them together, flip them over. Peel off the parchment paper from the cake. Place another wire rack on top and flip it back. The top of the cake is now facing up. Let the cake cool completely.
Assemble
Assemble the cake – Place 1 layer of vanilla cake on your serving tray. Spread half of the strawberry jam over the cake layer evenly. Place the chocolate cake layer on top. Spread the top with the remaining strawberry jam. Place the final vanilla cake layer on top.
Trim the four sides of the cake with a sharp knife so it looks neat.
Slice and serve – Cut the cake into 2 or 3 equal parts with a knife. Then, cut into 1 inch/2.5 cm wide slices. Serve and enjoy.
Notes
Using weight measurement is recommended for this recipe.Chocolate paste substitute – Chocolate paste is basically an artificial chocolate flavoring mixed with dark brown food coloring. It is added to deepen the chocolate flavor and make the batter darker brown. You can omit the chocolate paste and replace the milk powder with cocoa powder to intensify the chocolate flavor and color in the batter.