Surabaya Layer Cake

Surabaya Layer Cake is a layered sponge cake, one of the exotic Asian desserts from Indonesia. As typically for sponge cakes, its texture is light and not oily.

Well, to make this lovely dessert, you need lots of egg yolks, little flour and butter. This cake is one of my favourite chocolate dessert recipes because it is not greasy. I prefer to use kaya to sandwich the layers as kaya is sticky enough, very fragrant and complement the cake so well.

Ingredients For Yellow Sponge:

  • 10    Egg Yolks
  • 90 g    Castor Sugar
  • 1 tsp    Vanilla Essence
  • 125 g    Butter; melted
  • 1/4 tsp  Salt
  • 60 g    Selfraising Flour
  • 1/2 tsp  Baking Powder

Ingredients For Chocolate Sponge:

  • 5    Egg Yolks
  • 50 g    Castor Sugar
  • 1 tsp    Chocolate Paste
  • 1 tsp    Rum
  • 65 g    Butter; melted
  • 1/4 tsp  Salt
  • 12 g    Cocoa Powder
  • 20 g    Selfraising Flour; Sifted
  • 1/2 tsp  Baking Powder

For Filling:

You can use any fruit jam or kaya (spread made of eggs, sugar and coconut milk)


To prepare Yellow Sponge Sift self raising flour with baking powder. Set aside first.

Whisk egg yolks together with sugar until thick and creamy. Add vanilla essence and salt. Give it a gentle thorough stir. Gently fold in sifted flour, alternating with melted butter until there is no more lumps of flour. Pour into lightly greased 9square baking pan and bake at 175°C for 20 minutes or turns golden. Allow to cool before cutting into 2 layers.

To prepare Chocolate Sponge Repeat the same as yellow sponge, except sift flour together with baking powder and cocoa powder first. The rum is added together with the chocolate paste after you have whisked the eggs.

Spread kaya/jam on the yellow layer. Top with chocolate layer. Spread over chocolate layer with kaya/jam and top up with the 2nd yellow layer.

The cake is now ready to be served.


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