This is a wannabe because it only looks like a lapis surabaya. This traditional cake originally asks for 30 egg yolks for a 7 inch square cake, but I only used 5 egg whites and 8 egg yolks. The taste is the closest you can get for this more economical version, but it can only be a wannabe.
I love Indonesian cakes because of the richness of the cake. I had a long thought about how to go about making this cake, and in general, the experiment is successful, except that I got lazy and did not sieve the flour. Sigh! The lumps do show.
I also remember this cake from my baking class, where we used a zig zag pan to bake it. Those zig zag pans are not to be seen these days.
When I feel filthy rich and slim one day, I will make the 30 egg-version again. But for now, this works great for the family.
3 Tbsp Condensed Milk
150g Self-raising flour, sifted
30g Corn flour, sifted
6 Egg whites
8 Egg yolks
3 Tbsp Cocoa powder, sifted
1/2 tsp Salt
1/4 cup Strawberry jam
- Preheat oven at 180C.
- Beat the butter with half the sugar until light and fluffy, then add the egg yolk one at a time, after each emulsifies.
- Add the condensed milk, the flours and fold in.
- Whip the egg whites and the remaining sugar until medium peaks.
- Folk the flour mixture into the egg white mixture into three parts.
- Divide the cake batter into 3 parts, and fold in the cocoa powder to one part.
- Bake in three 7x7 inches baking tins.
- When done, cool the cake and stack them up, using the strawberry jam to hold the layers together.