Lapis Surabaya Wannabe
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
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
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- 份量
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材料
- 250 gButter
- 3 TbspCondensed Milk
- 150 gSugar
- 150 gSelf-raising flour, sifted
- 30 gCorn flour, sifted
- 6Egg whites
- 8Egg yolks
- 3 TbspCocoa powder, sifted
- 1/2 tspSalt
- 1/4 cupStrawberry jam
做法
- 01Preheat oven at 180C.
- 02Beat the butter with half the sugar until light and fluffy, then add the egg yolk one at a time, after each emulsifies.
- 03Add the condensed milk, the flours and fold in.
- 04Whip the egg whites and the remaining sugar until medium peaks.
- 05Folk the flour mixture into the egg white mixture into three parts.
- 06Divide the cake batter into 3 parts, and fold in the cocoa powder to one part.
- 07Bake in three 7x7 inches baking tins.
- 08When done, cool the cake and stack them up, using the strawberry jam to hold the layers together.