INTRODUCTION

Before you read further, I have to disclaim that this is not an authentic lapis Surabaya recipe…It was not because it uses much less eggs and fats in the cake… As a result of which, it is not as moist and soft and of course not as aromatic as the traditional Lapis Surabaya Spiku.. I made this disclaimer so as not to mislead readers into believing that this the authentic version of Lapis Surabaya. If you are interested in the authentic Lapis Surabaya recipe, you can refer to Kue Lapis Surabaya by Michelle.

Authentic Lapis Surabaya have 3 layers of sponge cakes (2 layers of original sponge cake and 1 layer of chocolate sponge cake) sandwich together with strawberry jam. It is common that 30 egg yolks are used to prepare a 7” square tin of cakes…In addition, the butter content are as high as over 350 grams…But for this version, only 6 whole eggs and 60 grams of cooking oil were used.

Without trying the original recipe, I will know that the cake is very aromatic and moist…. I have always hold on to try this original version because of its high yolk and fat content…. First, it is very costly and secondly it is rather unhealthy as it will jack up my cholesterol level for my age…

Therefore, I have decided to try to prepare this healthier version of lapis Surabaya… In Indonesia, apparently there is also such a cake too called “klembem” using whole eggs in the preparation…

I have always pleased with the Sugar Swiss roll recipe as it yield very fine and soft texture…Many readers have tried the recipe and agreed with it. I have therefore decided to prepare the sponge cake layers using my Swiss roll recipe.

The outcome is expected, not as aromatic and as moist as the original version that I used to eat in Jakarta… But this is prepared at a fraction of cost and with much less eggs and fats…. The taste is totally acceptable.. It tastes and the texture is just like Swiss roll. If you like Swiss roll, I am sure you are able to accept this compromise…

WHAT IS REQUIRED

Servings: 9” x 6” of Lapis Surabaya

For yellow portion – Bake in 9” x 12 “ Swiss roll tin

• 4 eggs – separated into egg yolks and egg whites
• 100 grams of cake flour
• 20 grams of condensed milk
• 80 grams of icing sugar
• 40 grams of corn oil or melted butter
• 1/4 teaspoon of vanilla essence (optional)
• 1/2 teaspoon of baking powder
• Some permitted food colouring (egg yolk colour) – optional

For Chocolate portion – Bake in 9” x 6” Swiss roll tin

• 2 eggs – separated into egg yolks and egg whites
• 50 grams of cake flour
• 10 grams of condensed milk
• 40 grams of icing sugar
• 20 grams of corn oil or melted butter
• 1/4 teaspoon of chocolate paste (optional)
• 1/4 teaspoon of baking powder
• 3 tablespoons of dark cocoa powder

Others

• Some strawberry jam for sandwiching the sponge cakes

*Note that if you do not have a 9” x 6” Swiss Roll baking tin, for chocolate portion, you will need to double the portion and bake using 9” x 12” Swiss Roll baking tin. Alternatively, you can bake all in a 6” or 7” square baking tin.

STEPS OF PREPARATION

• Pre-heat oven to 200 degree Celsius

• Line a 9” x 12” baking tray and another 9” x 6” baking tray with baking paper. 

• In a whisking bowl, put the egg whites (and egg yolk coloring – optional). Beat the egg whites until foamy, gradually add in the icing sugar tablespoon by tablespoon. The egg white will expand and reach the soft to hard peak in 2-3 minutes. Add in the egg yolk one by one and follow by the condensed milk.  Beat for another 3-4 minutes.

• Stop the machine and sift the baking powder and cake flour into beaten eggs. Fold carefully until well mixed.  Add in the corn oil and fold in until well combined. Transfer the batter to the baking tin. Bake in the pre-heated oven of 200 degree Celsius for 10-12 minutes until the top turn golden brown.

• Perform the same for the chocolate layer using the above procedures.

• Let the cake cooled completely. For the yellow portion, cut into 2 equal halves. Take one portion and spread sparingly with strawberry jam. Put the chocolate portion on top of the jam. Spread sparingly with strawberry jam on the chocolate layer and finally place the the other yellow half on top. The cake is done and cut into your preferred sizes for serving.

Note:

• If you do not have a Swiss Roll Baking tray, you can always used 6” or 7” square baking tin. For the yellow portion, you can bake the cake together, when cooled, slice into halve before the jamming process. However, you will have to monitor the baking time as it will be thicker and take slightly more baking time.

CONCLUSION

This is the healthier and cheaper version of Lapis Surabaya.. If you like Swiss roll, you will like this healthier cake.. But do not compare with the authentic traditional lapis Surabaya as the butter and egg content are significantly more..

Hope you like the post today. Cheers and have a nice day.

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