Monday, April 9, 2012

Making Lapis Surabaya (Spiku)

This morning, I was casually skimming my old cooking book that I brought all the way from Indonesia a while ago. My eyes happened to land on one recipe of Indonesia's signature layer cake, Lapis Surabaya or Spiku, that is so dear to most of Indonesians. The cake is commonly used for the base cake of decorated wedding and birthday cakes in Indonesia.

My first attempt of Lapis Surabaya (Spiku).

Usually, the original recipe of Lapis Surabaya would require lots of egg yolks for the cake batter but the one that I found in my cooking book was the simpler version (that also guarantees similar result). It is pretty much a Lapis Surabaya recipe for beginners and only requires 5 eggs for each layer. The recipe looks doable for me, so I gave it a try. Also, I only made two layers (instead of three) of the cake as I didn't feel like spending so much time in the kitchen today.

Typical Lapis Surabaya (Spiku): Soft texture and buttery rich in taste.

Below is the slightly modified recipe that I used this morning. I only made half of the recipe since I was planning to test it first and did not wish to waste so much ingredients on my first trial.

Lapis Surabaya (Spiku)

Ingredients:
  • Ready made fruit jam or butter cream frosting for spread

For the Yellow Layer:

  • 5 Egg yolks
  • 3 Egg whites
  • 1 tsp Vanilla essence
  • 75gr Granulated sugar
  • 35gr Flour
  • 15gr Milk powder
  • A dash of baking powder
  • 100gr Unsalted Butter, melted (the original recipe uses Margarine)

For the Chocolate Layer:
  • 5 Egg yolks
  • 3 Egg whites
  • 1 tsp Vanilla essence
  • 75gr Granulated sugar
  • 25gr Flour
  • 10gr Milk powder
  • 15gr Cocoa powder
  • A dash of baking powder
  • 100gr Unsalted Butter, melted (the original recipe uses Margarine)

Tutorials:

  1. Grease and line a 22 cm x 3 cm cake pan. For half recipe, use a loaf pan.
  2. For each layer: Cream the eggs, sugar and vanilla essence by using high-speed electric mixer.
  3. Fold the sifted flour, milk powder and baking powder (plus the cocoa powder for the chocolate layer) into the cake batter by using spatula.
  4. Slowly pour the melted butter into the cake batter and incorporate well.
  5. Transfer the cake batter into the cake pan and bake for about 30 minutes or until the cake is fully baked, golden brown and springy to touch. 
  6. Leave the cake to cool in a wire rack for about 10 minutes.
  7. To assemble the cake: Spread a thin layer of fruit jam or butter cream frosting on top of the yellow layer cake. Place the chocolate layer on top of the yellow layer cake. Serve!

Taste and texture wise, I think my first trial of Lapis Surabaya today was not bad at all. The cake was soft and (buttery) rich. However, I definitely need some improvements in creating better presentation for near future bake of this layer cake.

7 comments:

  1. Wow, this looks like such a delicious treat. Props on being adventurous!

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  2. I like finding new and interesting recipes for cakes and this one is it! The way you described this-hard to resist a chocolate buttery layered cake-yum! Your pictures do look fabulous, not sure why you were not happy with the presentation. Delicious post!

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  3. Thanks Kiri and Tina for the sweet comments!

    @Tina - I felt that the way I cut the cake today was not straight enough, so it doesn't have that smooth look in the picture.. :D

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  4. Looks great! Love the the healthy adaptation you'd made!

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  5. Wow it looks very interesting! Great texture and colours.

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  6. I find that I can rarely decide whether I want chocolate cake or vanilla - with this cake you don't have to!

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