RECIPES

SURABAYA CAKE

INGREDIENTS

Vanilla Cake Layer

115g

Prima Top Flour

26g

Corn Flour

320g

Egg Yolk

64g

Whole Eggs

145g

Sugar

40g

Sweetened Condensed Milk

26ml

Water

259g

Soft Unsalted Butter

1 tbsp

Vanilla Essence

Chocolate Cake Layer

57g

Prima Top Flour

39g

Cocoa Flour

312g

Egg Yolk

50g

Whole Eggs

191g

Sugar

35g

Sweetened Condensed Milk

44ml

Water

250g

Soft Unsalted Butter

22g

Chocolate Emulco

 Buttercream

230g

Soft Unsalted Butter

360g

Powdered Sugar

2-3tbsp

Heavy Cream

1tsp

Vanilla Extract

1/4 tsp

Salt

PROCEDURE

Buttercream

  1. Whisk unsalted butter with a paddle attachment on medium speed until smooth.
  2. Change to low speed and add in powdered sugar. Increase to medium speed and mix until combined.
  3. Add in remaining ingredients and mix until well combined. Set aside in fridge.

Cake Layers

  1. Whisk unsalted butter with a paddle attachment until smooth and creamy.
  2. In a separate mixing bowl with a whisk attachment, beat egg yolk, whole eggs and sugar at medium speed until it becomes light.
  3. Combine Prima Top Flour and corn flour together and sieve. Change to low speed and add in flour mixture gradually, to form a smooth batter.
  4. Dilute sweetened condensed milk with water and add in vanilla essence. Add the mixture into the batter and mix until combined.
  5. Fold in creamed butter with batter till combined with no lumps.
  6. Pour batter into a lined cake pan and bake at 180°C for 35 – 40 minutes.
  7. Repeat steps above for chocolate cake layer, replacing corn flour with cocoa powder and vanilla essence with chocolate emulco.
  8. Remove from pan and once cake layers cool, spread with buttercream, assemble and serve.