Kueh Lapis Surabaya

Recipe credit to - Nancy Wei
I used Dutch Wijsman butter again for this cake "Kueh Lapis Surabaya'
Need 3 baking tins - 6-inch x 9-inch each.

INGREDIENTS
A) Vanilla Layer (for 2 tins):
50g cake flour
25g cornstarch
15g full-cream milk powder
150g salted butter (Wijsman/Golden Churn)
25g oil
20g water
1 1/2 tsp vanilla extract
130g caster sugar
7 egg yolks
3 whole eggs

B) Chocolate Layer (for 1 tin):
30g cake flour
75g salted butter
15g oil
20g water
20g Cocoa powder
1/2 to 1 tsp chocolate paste (optional)
80g caster sugar
3 egg yolks
2 whole eggs

C) 4 tbsp jam (your choice), for assembling the cake

METHOD
A) Making vanilla layers:
- Preheat oven at 175C.
- Prepare tins - bases lined with baking paper n sides lightly greased n floured.
- Sift cake flour, cornstarch n milk powder into a bowl. Mix well n set aside.
- Combined butter, oil n water in a bowl n set bowl over a saucepan of hot water. Let stand until butter is melted. Remove bowl, n add vanilla extract n whisk to blend. Set aside.
- Combine egg yolks, eggs n sugar in a mixing bowl. With a cake mixer, beat on medium speed until extremely thick (this may take 5-6 mins depending on mixer's strength).
- Sift 1/2 d flour mixture over egg mixture n fold in with a large ballon whisk. Repeat with remaining flour mixture.
- Scoop 1 1/2 cups of batter into bowl of melted butter, n quickly whisk it in. Scrap mixture back into main bowl of batter n still using d whisk, fold everything together, working quickly but lightly to minimize deflation of d batter. Use a large spatula for d last few strokes of folding, to scrap bottom n sides of bowl.
- Divide batter between prepared tins. Bake till cake is done (16-20 mins).
- When cake is completely cooled, run a knife around d sides n turn cake out onto a rack.

B) Making chocolate layer:
- Keep oven at 175C.
- Prepare tin - base lined with baking paper n sides lightly greased n floured.
- Sift cake flour into a bowl n set aside.
- Combined butter, oil n water in a bowl n set bowl over a saucepan of hot water. Let stand until butter is melted n mixture is warm (but not hot). Remove bowl n whisk in cocoa powder (n chocolate paste) till smooth. Set aside.
- Combine egg yolks, eggs n sugar in a mixing bowl. With a cake mixer, beat on medium speed until extremely thick (this may take 5-6 mins depending on mixer's strength).
- Sift d flour mixture - a second time - over egg mixture n fold in with a large ballon whisk.
- Scoop 1 cup of batter into bowl of cocoa mixture, n quickly whisk it in. Scrap mixture back into main bowl of batter n still using d whisk, fold everything together, working quickly but lightly to minimize deflation of d batter. Use a large spatula for d last few strokes of folding, to scrap bottom n sides of bowl.
- Scrap batter into prepared tin. Bake till cake is done (16-20 mins).
- When cake is completely cooled, run a knife around d sides n turn cake out onto a rack.

C) Assemble d cake:
- Warm jam in a small pan over low heat till runny (if necessary, add a bit of water).
- Peel paper off one vanilla layer n set on a plate. Brush jam evenly over surface.
- Peel paper off chocolate layer n place on top of vanilla layer. Brush jam over its surface.
- Peel paper off second vanilla layer n place on top of chocolate layer.
- Cover cake n chill for at least 1/2 hour to allow layers to adhere.
- Slice to serve.
- Cake does taste better d next day. Cake should last for 5-6 days in fridge. Return to room temperature before serving.