Kuning, Coklat, Kuning (Yellow, Brown, Yellow)
That was how my friend described this cake because of its distinct recognizable colours. Kue Lapis Surabaya, also known as Spiku, is another classic Indonesian layered cake that is a lot easier to make than Lapis Legit. Named after the city, Surabaya, this cake is almost just as popular but more affordably priced.
Like many other Indonesian cakes, Lapis Surabaya also employs a ton of eggs. Baking powder and baking soda is not commonly used in traditional Indonesian cakes and therefore the beating of the eggs serve as the primary volumizing factor in attempt to achieve the fluffiest and softest cakes. Many bakeries also use an emulsifier to exaggerate that softness.
Anyway, while I was in Indonesia in December, I decided to take a one-day baking course with the Natural Cooking Club. I found their courses so reasonably priced! Approx US$30. (Compared to Singapore and Vancouver, where a 5-hour course would probably cost about $100 or more) Of course the downside is that the entire session is conducted in Bahasa Indonesia, so being able to speak some Indonesian would be helpful. Ms. Fatmah Bahalwan is a really experienced lady who has been teaching for over 12 years. Her cooking and baking books can also be found in Gramedia bookstores all over Indonesia.
This was actually the first baking course I ever took! It was definitely an interesting experience as compared to consulting the internet and recipe books as I usually do.
One of the cakes we baked during the course was Lapis Surabaya. Needless to say, it was my ultimate favourite amongst the rest! I knew I had to replicate it at home. This is an easy recipe. The important thing though, is that your eggs need to really be beaten until it triples in volume! Same goes with your butter too. Do make sure it turns pale white in colour and no longer has a trace of yellow in it.
This is the full recipe with slight modifications. I halved the recipe to make an 8×4 inch cake (22×11). As you can see, the ingredients are very simple and basic. The eggs serve as the “liquid” portion and thus there is no water / milk in this recipe.
Mocha Flavoured Kue Lapis Surabaya
from 60 Resep Cake & Cookies by Fatmah Bahalwan & Tim NCC
- 30 egg yolks
- 280g (1 1/2 cups) granulated sugar (will reduce to 240g in the future. A little bit less sweet would have been perfect for me!)
- 375g (2 1/2 cups) butter, beaten (I used 300g butter and 75g margarine)
- 150g (1 1/4 cups) flour
- 1 tbsp mocha paste (if you don’t have this you can use 2 tbsp cocoa powder to achieve a similar colour)
- Strawberry Jam
- Preheat the oven at 180 degrees and grease the pan.
- Beat the butter at high speed for about 10 minutes until it turns pale white in colour.
- Beat the egg yolks with sugar until pale and tripled in volume. When you lift the beaters it should form a ribbon.
- Pour the yolk mixture slowly into the butter mixture and fold in until fully combined. Be sure to scrape the sides of the bowl for any butter so the entire mixture is incorporated.
- Sift in the flour and fold. Careful not to overfold, as overmixing will result in a reduced volume of batter.
- Divide the mixture equally into 3 portions. For one portion, add cocoa powder / mocha paste and lightly fold.
- Bake in 3 separate pans for 20 minutes or until cake springs back when touched.
- Let the cake cool and spread strawberry jam between each layer.
Simple and Yummmyyyy! The entire cake should only take about an hour to make (including baking time)! 🙂
I am participating in Aspiring Bakers #27: Through Thick and Thin – Kue Lapis Classics that I’m hosting this month! This is the “Thick” Kue Lapis. 😀 You can see the “Thin” one here.