Desserts 🤖 AI Generated

Pandan Lapis Surabaya Layer Cake (40% Lighter)

This iconic Indonesian layer cake features vibrant pandan and vanilla ribbons stacked to perfection—traditionally decadent but now 40% lighter. Our Fat Switch swaps heavy condensed milk and full-fat cream for evaporated skim milk and mascarpone-yogurt blend, delivering the same silky, aromatic layers without the caloric overload.

30m

Prep Time

50m

Cook Time

Servings

348

Calories

18g

Protein

🛒 Ingredients

✓ 2 large eggs plus 3 egg whites
✓ 1/3 cup granulated sugar
✓ 1/4 cup neutral oil
✓ 3/4 cup evaporated skim milk
✓ 2 tbsp honey
✓ 3/4 cup all-purpose flour
✓ 1/2 tsp baking powder
✓ 1/4 tsp salt
✓ 2 tsp pandan extract
✓ 1/2 tsp vanilla extract
✓ 1/2 cup 0% Greek yogurt
✓ 1/4 cup light mascarpone
✓ 1 tbsp powdered sugar
✓ 1/2 tsp vanilla extract

👨‍🍳 Instructions

1. Preheat and Prep: Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal. Lightly coat with cooking spray. Have all wet and dry ingredients measured separately.

2. Whip Egg Mixture: In a large mixing bowl, beat whole eggs, egg whites, and sugar on medium-high for 3 minutes until pale, fluffy, and ribbon-like. This incorporates air critical for tender layers. Gently fold in oil in two additions.

3. Combine Wet Base: Whisk evaporated skim milk with honey until smooth (honey dissolves easier in warm milk). Fold this into egg mixture gently in three additions, preserving the airy structure.

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4. Prepare Dry Blend: Sift together flour, baking powder, and salt into a separate bowl to eliminate lumps. This ensures silky batter texture and even-rising layers.

5. Fold Flour and Split Batter: Fold dry ingredients into wet mixture with 15–20 gentle strokes until just combined (no streaks, but do not overmix). Divide batter equally into two bowls. Add pandan extract + 2 drops green food coloring to one bowl, vanilla extract to the other. Stir each gently.

6. Layer and Bake: Pour 3 tbsp pandan batter into prepared pan. Bake 2 minutes until set. Remove, pour 3 tbsp vanilla batter on top. Bake 2 minutes. Repeat alternating layers (pandan, vanilla, pandan, vanilla, pandan) until batters are used, allowing 2 minutes between each pour. Final bake: 20 minutes until a toothpick inserted in center comes out clean.

7. Cool Completely: Let cake rest in pan for 10 minutes, then turn out onto a cooling rack using parchment overhang. Cool to room temperature (at least 1 hour) before frosting; this stabilizes the delicate layers.

8. Make Cream Filling: Whisk Greek yogurt, light mascarpone, powdered sugar, and vanilla extract until smooth and fluffy, about 1 minute. Do not overbeat or yogurt will separate.

9. Slice and Serve: Using a long serrated knife, carefully slice cooled cake into two equal portions. Generously spread 2 tbsp cream filling between layers and on top of each portion. Chill 15 minutes before serving if desired for cleaner slices.

📊 Nutrition per Serving

Calories348 kcal

Protein18g

Carbohydrates52g

Fat9g

🏷️ Tags

#pandan layer cake recipe lighter#Indonesian dessert low-calorie#lapis surabaya fat switch

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