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lapis surabaya

Surabaya Layer Cake (Lapis Surabaya)

A rich, buttery Indonesian layer cake made of two vanilla layers and one chocolate layer, sandwiched with thin strawberry jam. This classic cake comes from Surabaya, East Java, and is beloved for its soft, velvety texture and elegant layered look.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 1 large cake (about 12–16 servings)
Course: Dessert, Holiday Cake
Cuisine: Indonesian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Vanilla Layers
  • 24 egg yolks
  • 4 egg whites
  • 300 g powdered sugar gula halus — similar to American confectioners’ sugar
  • 2 tsp cake emulsifier SP — optional in the U.S.; see Notes
  • 120 g all-purpose flour tepung terigu
  • 30 g cornstarch tepung maizena
  • 400 g margarine margarin, melted and cooled to warm-room temp
Note: In the U.S., you may use unsalted butter for a richer flavor.
For the Chocolate Layer
  • 12 egg yolks
  • 2 egg whites
  • 150 g powdered sugar gula halus
  • 1 tsp cake emulsifier SP
  • 40 g all-purpose flour tepung terigu
  • 20 g cocoa powder coklat bubuk — use natural cocoa, not Dutch-process
  • 15 g cornstarch tepung maizena
  • 200 g margarine melted and cooled
Butter also works here.
For the Filling
  • 200 g strawberry jam selai stroberi, spread thinly

Instruction
 

  1. Prepare the pans
    - Line three 9 × 9 inch (22 × 22 cm) square pans with parchment paper.
    - Lightly grease the sides and set aside.
Make the Vanilla Layers
  1. In a large bowl, beat the egg yolks, egg whites, and powdered sugar until pale, thick, and slightly fluffy.
  2. Add the cake emulsifier (if using) and continue beating until the mixture becomes very light and stable.
  3. Sift in the flour and cornstarch. Fold gently with a spatula until just combined.
  4. Pour in the melted-and-cooled margarine (or butter), folding carefully until fully incorporated.
  5. Divide the batter evenly into two pans.
  6. Bake at 350°F (180°C) for 25–30 minutes, or until the tops spring back when touched.
  7. Let cool completely.
Make the Chocolate Layer
  1. Beat the egg yolks, egg whites, and powdered sugar until pale and thick.
  2. Add the emulsifier and continue mixing until fluffy.
  3. Sift in the flour, cocoa powder, and cornstarch. Fold gently.
  4. Add melted-and-cooled margarine (or butter). Fold until smooth.
  5. Pour into one pan and bake at 350°F (180°C) for 25–30 minutes.
  6. Cool completely.
Assemble the Cake
  1. Place one vanilla cake layer on a board. Spread a thin layer of strawberry jam.
  2. Place the chocolate cake on top. Spread a thin layer of jam again.
  3. Top with the remaining vanilla layer.
  4. Press lightly to help the layers adhere.
  5. Slice cleanly and serve.

Notes

1. About Cake Emulsifier (SP)

  • SP is common in Indonesian baking to stabilize airy sponge cakes.
  • In the U.S./Europe, it can be omitted.
  • Substitute: Add ½ tsp cream of tartar + ensure eggs are well-whipped.
  • Without emulsifier, cakes may be slightly less tall but still delicious.

2. Butter vs. Indonesian Margarine

  • Indonesian margarine has a bold flavor and higher salt content.
  • Use unsalted butter for a more refined, Western-leaning taste.
  • For a more “authentically Indonesian” flavor, add a small pinch of salt.

3. Preventing a Dense (Bantat) Cake

  • The melted margarine/butter must be cool, or it will deflate the batter.
  • Fold gently—stop mixing as soon as ingredients are combined.
  • Ensure the oven is fully preheated to 350°F.

4. To Keep Layers Even

  • Spread batter evenly in pans—use a spatula to level.
  • If cakes dome slightly, trim the top for perfectly flat stacking.

5. Filling Tips

  • Spread jam thinly; too much will make layers slip.
  • Chill the assembled cake for 15–20 minutes before slicing.