7" Pan |
400g butter ~ softened @ room temp
120g condense milk
1 tsp vanilla extract
100g plain flour
2 tsp rempah kueh
15 egg yolks
5 egg whites
200g caster sugar
Gel food coloring: Red, Orange, Yellow, Green, Blue, Violet
Directions:
- Beat egg yolks with 160g caster sugar until pale & creamy
- Mix butter & condense milk together until smooth. When egg yolk mixture is ready, slowly mix in butter mixture.
- Sift flour & rempah kueh together & slowly add it into the mixture at low speed. Stir in vanilla extract until just combined.
- In another mixing bowl, beat egg whites with remaining 40g sugar until stiff peaks & the fold into the mixture batter.
- Divide batter into 6 equal portions @200g each. Add food coloring into each bowl of batter until the desired color is achieved.
- Grease the bottom & sides of 7" square pan with butter & line the bottom of the pan with parchment paper.
- Preheat oven to grill function at 220 deg C and place baking tray in the oven to preheat as well.
- Starting with the violet layer, spread 1st half (100g) of the batter on the bottom of the pan. Grill until the surface is cooked & golden brown for about 5 mins.
- Remove pan from oven & press down the cooked layer with a flat tool to remove air pockets. If there are huge air bubbles, poke the bubble with a skewer then press down to remove the air.
- Spread remaining violet batter on top of the first layer & grill for 5 mins. Repeat steps until all the batters are used up. For the final layer, change the oven function to fan & bake for 10 mins.
- Allow the cake to cool slightly, then loosen the sides of the cake with a knife & invert the cake onto a wire rack. Leave the cake pan on to prevent the cake from drying out while it cools completely.
- Slice & serving or cling-wrap & store in the fridge.
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