Lapis Surabaya

5 from 1 vote

This is a traditional and original recipe for Surabaya Layer Cake, a famous old-time cake from Indonesia. It uses lots of eggs and butter, making it very moist and soft!

Prep Time30

Cook Time20

Total Time50

Course: Cake, Dessert, Desserts

Cuisine: Asian, Indonesian

Servings: slices

Calories: 298kcal

Author: Claudia

Equipment

3 baking pan 22x10x4 cm
1 standing kitchen mixer
1 hand mixer

Ingredients

308 gr egg yolk around 17 eggs
1 egg
150 gr powdered sugar
15 gr cornstarch
15 gr milk powder
40 gr flour
230 gr butter
50 gr Strawberry jam or pineapple jam
½ tbsp cocoa powder
1 tsp chocolate paste

Instructions

Start by beating the softened butter on low speed, then gradually increase to high speed until it becomes pale, creamy, and light in texture). Set aside.
In another bowl, combine the egg yolks, whole eggs, and powdered sugar. Beat on low speed at first, then slowly increase to high speed.
Continue mixing for about 10–15 minutes until the batter turns thick, pale, and fluffy. You'll know it's ready when it leaves a visible ribbon trail. Sift the cornstarch, milk powder, and cake flour directly into the egg mixture. Gently fold using a spatula, being careful not to deflate the batter.
Add the whipped butter into the egg batter. Fold gently but thoroughly until the mixture is smooth and evenly combined. No streaks of butter should remain.
Divide the batter into three equal portions. Leave two portions yellow and pour into two greased and lined 22x10x4 cm pans. For the third portion, add cocoa powder and chocolate paste, then mix until fully combined. Pour into the prepared pan.
Bake each layer separately in a preheated oven at 356°F (180°C) for about 20 minutes, or until the surface is golden and springs back to the touch. Let them cool completely on a wire rack.
Spread fruit jam on one side of each yellow layer and on both sides of the chocolate layer. Carefully stack the layers in the order: yellow, chocolate, yellow.
Trim the edges for a clean finish and let the cake rest for at least 1 hour before slicing. This helps the layers settle and makes cutting neater.
Now it’s ready to serve, slice and enjoy every soft, buttery layer!

Video

Notes

Let it rest overnight – This cake gets even better the next day. Letting it settle helps the flavors meld and makes the texture even moister and more tender.
Fold like a pro – When combining the whipped butter and egg mixture, fold gently but confidently. Too slow, and you’ll lose volume; too fast, and you’ll deflate the batter. A spatula works great, but a whisk can also help if you're comfortable with it.
Check for the ribbon stage – Beat the eggs and sugar until the mixture is pale and thick, and leaves a visible ribbon trail when you lift the beater. This usually takes 10–15 minutes on high speed, depending on your mixer.
Preheat your oven properly – Make sure your oven is fully preheated before baking. An even, stable temperature is key for proper rising and an even golden color.
Trim the edges for presentation – Always trim the sides of the assembled cake for a clean, professional look.

Nutrition