Desserts > Cake > Layer Cakes

Lapis Surabaya (Traditional Indonesian Layer Cake) Recipe

Ingredients with Measurements:
- 10 egg yolks
- 5 egg whites
- 200 grams of sugar
- 200 grams of butter, softened
- 200 grams of all-purpose flour
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of cream of tartar
- Food coloring (red and green)

Special equipment needed:
- 2 round cake pans (8-inch diameter)
- Electric mixer
- Sifter
- Spatula
- Piping bags

Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. Grease the cake pans with butter and dust with flour.
3. Sift the flour, baking powder, and salt together in a bowl.
4. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
5. In another bowl, beat the egg yolks and sugar until pale and fluffy.
6. Add the softened butter and vanilla extract to the egg yolk mixture and beat until well combined.
7. Gradually add the flour mixture to the egg yolk mixture and mix until smooth.
8. Fold in the beaten egg whites into the batter until well combined.
9. Divide the batter into three equal parts.
10. Add red food coloring to one part and green food coloring to another part.
11. Leave the third part plain.
12. Pour the plain batter into one of the prepared pans and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
13. Repeat the same process with the green and red batters.
14. Let the cakes cool completely before assembling.
15. To assemble, place the plain cake on a serving plate and spread a thin layer of buttercream on top.
16. Place the green cake on top of the plain cake and spread another layer of buttercream.
17. Repeat with the red cake.
18. Cover the entire cake with a thin layer of buttercream and let it chill in the fridge for at least 30 minutes.
19. Decorate the cake with more buttercream using a piping bag.


Time:
Preparation time: 30 minutes
Cooking time: 60 minutes
5. Temperature:
350°F (180°C)
Serving size:
8-10 servings

Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 12g
Cholesterol: 170mg
Sodium: 200mg
Total carbohydrates: 38g
Dietary fiber: 1g
Sugar: 25g
Protein: 5g

Substitutions for ingredients:
- Cake flour can be used instead of all-purpose flour.
- Margarine can be used instead of butter.
- Lemon juice can be used instead of cream of tartar.

Variations:
- Pandan flavoring can be added to the batter for a more traditional taste.
- The buttercream can be flavored with coffee, chocolate, or fruit extracts.

Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
- Use a piping bag to create intricate designs on the cake.

Storage instructions:
- Store the cake in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- Let the cake come to room temperature before serving.

Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Top the cake with fresh fruit or edible flowers.

Garnishes:
- Fresh fruit
- Edible flowers
- Powdered sugar

Pairings:
- Tea or coffee

Suggested side dishes:
- Fresh fruit salad
- Indonesian-style fried rice

Troubleshooting advice:
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form.
- If the cake is too dry, reduce the baking time or add more buttercream between the layers.

Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.

Food history:
- Lapis Surabaya is a traditional Indonesian cake that originated in Surabaya, East Java.

Flavor profiles:
- The cake has a light and fluffy texture with a sweet and buttery flavor.

Serving suggestions:
- Serve the cake as a dessert or as a snack with tea or coffee.

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Region: Indonesian

Taste: Sweet, Spiced, Fragrant, Nutty, Creamy