Saturday, January 29, 2011

Spiku/Kue Lapis Surabaya

This is a three layers cake and to obtain perfect flat surface cake is sometimes quite an impossible task. Most of the time, i will end up with domed cake. You could level the dome by slicing it off which is quite a chore but i have learned that if you use a clean kitchen towel and press lightly on the hot cake when it comes out of the oven, you will let some of the uneven air out and the cake will be perfectly level. Trust me, it works everytime.


Yellow Layers (make 2 layers of yellow layers) :

20 egg yolks
200 g fine granulated sugar
1 tsp ovalette
100 g all-purpose flour
250 g melted butter

Choclate Layer :

10 egg yolks
125 g fine granulated sugar
1tsp ovalette
30 g plain flour
25 g cocoa powder
125 g melted butter

Strawberry jam or whatever jam to your liking (the indonesian recipe use strawberry jam and i used apricot)

Grease and line the bottom of 3 ,  8 inch baking pans.

Pre heat oven to 350f (fan forced)

Prepare the yellow cake mix :

Beat together sugar, egg yolks, flour and ovalette until pale and thick. The batter will expand to around three times the original volume. Put the melted butter in to the batter and  turn on the speed to low, fold in thoroughly.

Pour the batter into the bottom lined cake pans and bake for about 10 – 15 minutes until springy to the touch.

Remove cake from the oven.  If the cake is not level and has a dome, use a clean kitchen towel and put it on the hot surface of the cake and press lightly to remove some of the uneven air.

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

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

Prepare the chocolate layer in the same way as the yellow layer except beat the sifted cocoa powder together with the other ingredients.

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.

Place the chocolate layer on top. Spread with jam

Place yellow layer on top


Claire said...

This was the most delicious cake Lily!! It's like the ones I've had!! Thank you for sharing your techniques!!

MaryMoh said...

Oh wow....SO many egg yolks there!! What happens to the egg whites. I guess the easiest way is to turn them into meringues. But it looks very delicious. Is there any substitute for ovalette? I can't get it here. Would love to try. Thanks very much for sharing.

Anncoo said...

Hi Aunty Lily, I made this too! What a coincidence ;D
Happy Lunar New Year to you and your family.

lilyng said...


just omit the ovalette and use the sponge cake method.

pricillia3 said...

Hi Lily,
Can you please explain it to me what do you mean of using the sponge cake method, cause I can not find Ovallete here in Mexico.and This cake remaind me of Indonesia so much, I guess I am home sick by now :).Thank you for your time.

lilyng said...


the sponge cake method is whisking the egg yolks and sugar until ribbon stage. it will take at least 5 minutes with a stand mixer and with a hand mixer it might take very much longer. Then sieve in the flour and fold in - do not sieve in all the flour at one time, do it in 3 portions. take 1/3 of the batter and mix it into the melted butter, when well combined, fold it melted butter portion back into the egg batter. Fold in gently.

Rebecca Lee said...

Hi Lily,

Christmas is near, I'm sure you're very busy baking cakes, cookies for your love ones.I think most cakes will not level-- has a dome, what I did was to invert the cake on a wire rack and leave to cool for 10 minutes. Only then I will invert it again by that time my cake is leveled !!

I once read that we must let the cake to be stable before we let it stand on its base, that's why I inverted it and remove the paper from the cake. By lining the cake tin, my cake will raise more even at the sides but sometimes still has a little hill in the center !!

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