Neapolitan Cake

Ingredients:
90g AP flour
12g corn flour
1/4 tsp baking soda
1/4 tsp salt
6 egg yolks
1 tsp vanilla extract
70g canola oil
50g milk
50g coconut milk

6 egg whites
1/4 tsp cream of tartar
100g castor sugar

A drops pink food+1 tsp strawberry paste
2 tbsp Nutella or 1/2 tbsp cocoa powder ~ sifted

Whipped Cream
2 cup heavy whipped cream
1 cup powder sugar
1/4 tsp vanilla extract

Directions:

1. Sieve all the dry ingredients & set aside.   Preheat the oven at 150 deg C with steam bake method.
2. Mix egg yolk together with vanilla extract, oil & milks until well blended.  Sift in flour mixture & well combined.
3. Beat egg whites until frosty, add cream of tartar & beat until soft peak form.  Gradually add in sugar & beat to firm peaks.
4. Lighten the batter with 1/3 portion of meringue using hand whisk.  Then add another 1/3 portion & gently fold.  Repeat the other 1/3 until fully incorporated.
5. Divide batter into 3 parts (225g ea).  Add in pink+strawberry paste in one portion.  Add Nutella into 2nd portion, fold gently to combine.  Leave 3rd portion plain.
6. Pour each batter into the cake pan (see picture).  Bang the pan on the surface counter couple times till bubble release.
7. Bake for 70-80 mins (steam bake method) or until cake is done.  After removing from the oven, wait for cake to pull away from the side before unmould.  Let it cool completely.
8. Whipped cream: Put mixing bowl & whisk attachment in freezer for abt 10 mins.  Remove bowl & whisk from freezer & whip cream on high until it begins to thicken.  Add vanilla extract & powdered sugar & whip on high until thick & creamy.
9. To assemble the cake, ice the cake with the whipped icing.  Separate remaining icing into three bowls & color (1st - brown 2nd - pink & 3rd - plain/pale yellow.  Pipe the three different colors onto the side of the cake (see picture) in a pattern.  Refrigerate until ready to serve.