Surabaya Layer Cake
Ingredients
(Double the recipe below to make layer cake)
5 egg yolks, grade A
3 egg whites
¼ tsp fine salt
65g caster sugar
1 tsp ovalette / emulsifier
1 tbsp MARIGOLD Sweetened Creamer
45g superfine flour, sifted
100g melted butter
Ingredients for chocolate layer cake:
5 egg yolks, grade A
3 egg whites
¼ tsp fine salt
65g caster sugar
1 tsp ovalette / emulsifier
1 tbsp MARIGOLD Sweetened Creamer
1 tsp chocolate paste
30g superfine flour, sifted
15g cocoa powder, sifted
100g melted butter
Fruit jam of your choice
Icing sugar, for dusting
Click here to buy MARIGOLD Condensed Milk and Evaporated Milk products
Buy nowMethod
To make butter layer: Combine yolks, sugar, ovalette and MARIGOLD Sweetened Creamer. Cream mixture with a whisk hook for 8 minutes and gradually pour in melted butter slowly with the electric cake mixer still running until mixture is triple its original volume. Set aside.
Beat egg whites with salt until stiff peaks form. Fold it into the butter mixture until well combined using a wooden spoon. Pour into prepared pan and bake for 30 minutes or until springy to the touch.
Leave to cool for 10 minutes, use a knife to go around the pan to loosen cake before removing it to a wire rack to cool completely.
To make chocolate layer: Combine yolks, sugar, ovalette and MARIGOLD Sweetened Creamer. Then add in chocolate paste, superfine flour and cocoa powder. Cream mixture with a whisk hook for 8 minutes and gradually pour in melted butter slowly with the electric cake mixer still running until mixture is triple its original volume. Set aside.
Beat egg whites with salt until stiff peaks form. Fold it into the chocolate mixture until well combined using a wooden spoon. Pour into prepared pan and bake for 30 minutes or until springy to the touch.
Leave to cool for 10 minutes, use a knife to go around the pan to loosen cake before removing it to a wire rack to cool completely.
To assemble cake: Spread jam thinly on each layer and sandwich it together. Cut into serving size and sieve icing sugar over the top to finish.
To prevent cake from shrinking, grease the base of pan and line it with parchment paper.
