Lapis Malang / Mandarin ( whole eggs )

 

Lapis Mandarin/Lapis Malang all in method and less yolks recipe. The yellowish color might not as yellow as the premium ones caused of less yolks, but taste and texture are as good as premium. 

The difference between Lapis Surabaya and Malang or Mandarin is the layer.  Lapis Surabaya has 3 layers, for Malang/Mandarin has 2 layers only.  In Indonesia.  this so call spikoe cake very well known and premium ones are very costly.  

If you ever search, read and noticed that there are 2 types of method for butter mixing. One is to whisk butter until fluffy 1st than mix into batter at the last stage. 2nd one is melted butter mix into batter at the last stage. I have tried both, both are good. 

But if u're beginner for baking this type of cake recipe, want to play safe, go for fluffy butter instead of melted butter. For melted butter if you do not mix well, you could easily deflate the batter and u will get a kue cake.  Many people failed several times including myself many2 years ago my first attempt and not only the last step is crucial, the first step of beating yolks to the thick and creamy stage must be consistent.

Anyway, good luck to those who want to try. Practice makes perfect.

Lapis Malang/Mandarin

22x22 square pan

Plain Sponge

A

5 whole eggs

50g sugar

10g / 1/2 tbsp SP or Emulsifier

10g cornflour

10g milk powder

70g flour

Drop vanilla 

B

100g Melted butter

Chocolate Sponge

A

5 whole eggs

50g sugar

10g or 1/2 tbsp SP or Emulsifier

10g cornflour

10g milk powder

70g flour

10g Chocolate powder

1/2tbsp Chocolate paste

B

100g Melted butter

* Line pan n no needed to grease the side.

* Beat A until thick, fluffy and light.

* scoop few tbsp A mixture into B, mix with a whisk. Pour in the whole mixture into A. Fold with a spatula until all combine. 

* Do not over mix the batter. 

* Bake 190°c 35 mins.  

* Removed from oven on cooling rack. 

* Repeat the same for Chocolate Sponge.

* When cakes are cool. Spread strawberry jam on chocolate Sponge bottom face up, and sandwich the plain Sponge on top. 

* Chilled for 1 hour or so and it's ready to served.

Note: SP/Emulsifier is optional. With SP or Emulsifier added, it gives the excellent volume on the cake.  If you personally do not like it, just skip it and beat yolk a little longer to get the thick consistency volumn.