OK… Let me say this: I never thought I will make layer cakes!

So, when I saw Aspiring Bakers theme for January 2013 is layer cakes, I told myself, give it a miss! But then again, if I don’t take up the challenge I guess I never will :) And so here I am!

I have NEVER made kue lapis before. And so, I googled for recipes… OMG, the amount of eggs and butter that goes into this type of cake!! And luckily I found one that does not use so many eggs! Here is the link: http://blog.macake.com.au/2010/07/lapis-surabaya-indonesian-sponge-cake-recipe/

I did the Economic version. And it took me sooooo LONG!!! Reason is because I have a small oven and can only bake one layer at one time :( Took me over 2 hours to bake this cake!

Oh, and since I do not have any ovalette or SP or emulsifier in the house, I omitted that and I think still came out good! Soft and moist till the third day! And since my kids do not eat any fruit jam, I layered it with peanut butter and Nutella instead. It’s YUMMY!

Here’s the recipe I used:

Now for the economic version :

Yellow layers : (You need two of this recipe to make 2 yellow layers)

  • 5 egg yolk
  • 3 egg white
  • 75 g caster sugar
  • 35 g plain flour
  • 15 g milk powder
  • 100 g melted butter

Chocolate layer :

  • 5 egg yolk
  • 3 egg white
  • 75 g caster sugar
  • 25 g plain flour
  • 15 g cocoa powder
  • ¼ tsp chocolate paste
  • 10 g milk powder
  • 100 g melted butter

1.Grease and line 3 of 8 inch baking tins

2.Pre heat oven to 175C (fan forced)

3.Prepare the yellow cake mix : Beat the egg whites to until stiff peaks form and set aside. Beat together sugar, egg yolks, sifted flour, milk powder until pale and thick. The cake mix will expand to around three times the original volume.  Put the melted butter into the cake mix and fold in thoroughly. Finally fold in the egg whites.

4.Pour the mix into the cake tins and bake for about 10 – 15 minutes until springy to the touch.

5.Place cake tin on a wire rack and leave to cool for 10 minutes.

6.Carefully remove cake from tin and place on rack to cool completely.

7.Prepare the chocolate layer in the same way as the yellow layer except beat the sifted cocoa powder together with the other ingredients.   Put the melted butter and chocolate paste into the cake mix and fold in thoroughly. Finally fold in the egg whites.

8.To assemble the cake place one yellow layer on a cake board and spread the top of the cake with thin layer of strawberry jam to stick the layers together.  You can put as much or as little jam you like.

9.Place the chocolate layer on top.  Spread with jam

10.Place yellow layer on top


After assembled, it looks like this!



Oh.. and I am submitting this post to Aspiring Bakers #27: Through Thick and Thin – Kue Lapis Classics hosted by Sam of Sweet Samsations.