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.

Lapis Surabaya Wannabe

Lapis Surabaya Wannabe


250g Butter

3 Tbsp Condensed Milk

150g Sugar

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


  1. Preheat oven at 180C.
  2. Beat the butter with half the sugar until light and fluffy, then add the egg yolk one at a time, after each emulsifies.
  3. Add the condensed milk, the flours and fold in.
  4. Whip the egg whites and the remaining sugar until medium peaks.
  5. Folk the flour mixture into the egg white mixture into three parts.
  6. Divide the cake batter into 3 parts, and fold in the cocoa powder to one part.
  7. Bake in three 7x7 inches baking tins.
  8. When done, cool the cake and stack them up, using the strawberry jam to hold the layers together.