Rainbow Layer Cake

Ingredients (A)
200g HK flour / cake flour
250g castor sugar
20g ovalatte
4 egg white (Grade A)
20 egg yolks (Grade A)

Ingredients (B)
450g butter
170g kaya
4 tbsp sweetened condensed milk

Flavoring & color
Purple - yam
Blue - blueberry
Green - pandan
Yellow - lemon/durian
Orange - orange
Red - strawberry

Directions:

1. In a bowl, cream ingredients (B) till fluffy.
2. In another bowl, whisk egg white, add sugar until soft peak.  Then slowly add egg yolks bit by bit & ovalatte.  Beat till the ovalatte dissolve in the batter.
3. Combine (B) into (A) using low speed & mix together.  Then fold in the sifted flour & divide batter into 6 equal portions (each weight abt 280g).  Mix each pair of flavoring & coloring into each portion.
4. Preheat oven to 180 deg C (I use fan mode).  Grease a 20x20x10cm (8"x8"x4") square baking tray lined with greaseproof paper.
5. Bake 1st layer (weight abt 140g each) using "OVEN" for 10 mins & press with a presser mold.
6. For 2nd layer, use "GRILL" & bake for 6-9 mins or until golden brown.  Continue to bake layer by layer in the same way, following the order of the colors.  Repeat until all the batter is used.
7. Last layer change to "OVEN"  (I use fan mode) and bake the entire cake for 15-20 mins or until the edges of the cake are dry.
8. Remove from the oven.  Leave to cool before slicing & serving.