Imported from YouTube
Lapis Surabaya (Spiku) by Laws Kitchen
A classic Indonesian three-layer sponge cake known for its rich, buttery texture and distinct yellow and chocolate layers. This recipe uses a high egg yolk count to achieve a moist, melt-in-your-mouth crumb.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 30 Egg yolks (Room temperature, divided into three portions of 10 yolks each)
- 300 g Granulated sugar (Divided into three portions of 100g each)
- 300 g Butter (High quality (e.g., Wijsman), melted and cooled, divided into three portions of 100g each)
- 120 g All-purpose flour (Divided into three portions of 40g each)
- 30 g Milk powder (Divided into three portions of 10g each)
- 15 g Cornstarch (Divided into three portions of 5g each)
- 10 g Cocoa powder (For the chocolate layer only)
- 0.5 tsp Chocolate paste (For the chocolate layer only)
- 0.5 cup Strawberry jam (For spreading between layers)
Steps
- 1
Preheat your oven to 180°C (350°F). Grease three 20x20 cm square cake pans and line the bottoms with parchment paper.
- 2
Prepare the first yellow layer: In a large bowl, whisk 10 egg yolks and 100g of granulated sugar until thick, pale, and ribbon-like.
- 3
Sift in 40g all-purpose flour, 10g milk powder, and 5g cornstarch. Fold gently with a spatula until just combined.
- 4
Gradually pour in 100g of melted butter. Fold carefully until no streaks of butter remain, being careful not to deflate the eggs.
- 5
Pour the batter into one of the prepared pans. Bake for 20-25 minutes or until a toothpick comes out clean.
- 6
Repeat steps 2 through 5 to create the second yellow layer.
- 7
Prepare the chocolate layer: Follow the same process as the yellow layer (10 yolks, 100g sugar, 100g butter, 40g flour, 10g milk powder, 5g cornstarch), but add 10g of cocoa powder and 0.5 tsp chocolate paste during the flour sifting stage.
- 8
Bake the chocolate layer for 20-25 minutes at 180°C.
- 9
Once all cakes are baked and cooled, trim the edges if necessary to ensure they are even.
- 10
Place one yellow layer on a serving board. Spread a thin, even layer of strawberry jam over the top.
- 11
Place the chocolate layer on top of the first yellow layer. Press down gently to adhere. Spread another layer of strawberry jam on top of the chocolate cake.
- 12
Place the final yellow layer on top. Wrap the entire cake tightly in plastic wrap and let it sit for at least 2 hours (or overnight) to allow the layers to bond and the flavors to develop.
Notes
For the best results, use high-quality European-style butter like Wijsman. Ensure egg yolks are at room temperature to achieve maximum volume during whisking. The cake is traditionally served in thin slices due to its richness.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →