Classic Lapis Surabaya (Indonesian 3-Layer Spiced Sponge Cake), Soft, Rich, and Full of Nostalgia

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• 20 egg yolks
• 4 egg whites
• 200 grams granulated sugar
• 150 grams margarine, room temperature
• 150 grams unsalted butter, room temperature
• 100 grams low-protein all-purpose flour, sifted
• 2 tbsp sweetened condensed milk (white)
• 1 tsp vanilla paste
• 20 grams cocoa powder
• 3 drops brown food coloring (optional, to deepen the color)
• 250 grams ready-made pineapple jam, thick
• 1/4 tsp fine salt

👩‍🍳 Instructions

1. 1 Prepare 2 square 20x20 cm (8x8 inch) baking pans, lightly grease with margarine and line the bottom with parchment paper. Preheat the oven to 160°C (320°F) for 15 minutes before using (top-bottom heat, without the top heat too high so the layers don't burn).
2. 2 Beat the margarine and butter with a mixer on medium speed for 3-4 minutes until pale and soft. Add the condensed milk, beat until well combined for 1 minute, then set this butter mixture aside in a separate bowl.
3. 3 In another bowl, beat the egg yolks, egg whites, sugar, salt, and vanilla paste with a mixer on high speed for 12-15 minutes until the batter is thick and forms a ribbon (pale and fluffy, and when the beater is lifted it forms a ribbon that doesn't immediately sink back in).
4. 4 Lower the mixer speed, add the sifted flour little by little into the egg batter while gently folding with a spatula using the fold-over technique so the air doesn't deflate.
5. 5 Take 1/3 of the egg-flour batter, pour it into the bowl with the butter mixture, and fold gently until well combined with no lumps of butter remaining. This will be the base batter for the 2 yellow layers.
6. 6 Divide the base batter (from step 5) into two equal portions for the 2 yellow layers. Take the remaining egg-flour batter that hasn't been mixed with butter, combine it with the cocoa powder and brown food coloring (if using), and mix well to make the chocolate middle layer.
7. 7 Pour one portion of the yellow batter into the first pan, smooth the surface with a spatula. Bake on the middle rack of the oven at 160°C (320°F) for 15-18 minutes until the edges are golden brown and the surface is set (it doesn't need to be fully browned).
8. 8 While waiting, pour the chocolate batter into the second pan, and bake either alternately or at the same time (if your oven is big enough) for 15-18 minutes until cooked through—test with a toothpick until it comes out clean.
9. 9 Bake the second yellow layer the same way until cooked through. Remove all the layers from the pans, and let them cool on a wire rack for 10-15 minutes before stacking so they don't get soggy when spread with jam.
10. 10 Assemble the layers: place 1 yellow layer on the serving plate as the base, spread evenly with half of the pineapple jam, stack with the chocolate layer, spread with the remaining pineapple jam, then top with the final yellow layer.
11. 11 Wrap the cake with plastic wrap and refrigerate for at least 2 hours or overnight so the layers stick together perfectly and are easy to slice neatly. Cut with a sharp knife that has been heated or dipped in hot water for clean, smooth slices.

💡 Tips

📊 Nutrition Facts / serving

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