New parents use this cake to celebrate a new baby’s one-month old birthday.  Simply  because Bengawan Solo has made it convenient for new parents to purchase these coupons and gift them to relatives and friends to collect their choice of cakes from their branches.

This cake is easier to eat, and really smells heavenly.

My mum’s born in Indonesia, and I am impressed with the way the cakes are made in Indonesia.  A combination of two cake-making methods: creaming and whipping.  This cake is more or less like the pound cake, and creamed in the same way. The only difference is that the egg whites are separated out and whipped into a meringue before the two are combined.  This cake has 25% more butter than the usual pound cake recipe.  Always coat the ingredients (in this case the walnuts and chocolate chips) before adding to the cake mixture.  This prevents them from sinking to the bottom.


200g Butter (room temperature)
150g Caster Sugar
4 Eggs
200g Cake flour (150g self-raising flour + 50g corn flour and sifted 3 times)
30g Chocolate Rice
200g Walnuts, chopped


  1. Preheat oven to 180 degrees Celsius.
  2. Cream the butter with the sugar until light and fluffy, or the butter is nearly white.
  3. Add the eggs one at a time, beating well after each egg is added. Beat it for another 5 minutes after all the eggs have emulsified.
  4. Coat the chocolate rice and walnut with flour (to stop them from sinking to the bottom of the cake)
  5. Fold the flour, walnuts, chocolate rice and vanilla essence into the mixture.
  6. Pour mixture into a 9×9 inch pan and bake for 50 minutes.
  7. Cool in pan for at least 20 minutes before taking the cake out.