Yield
1 Cake
Prep Time
45 Min
Cook Time
50 min
Ingredients
| 65g | Blue Key Self-Raising Flour, sifted |
| 6 | Egg yolk (Grade B) |
| 35ml | Meadow Fresh Pure Milk Full Cream |
| 40ml | Krystal Pure Corn Oil |
| ½ tsp | Star Brand Vanilla Flavour |
| 5 | Egg white (Grade B) |
| 1.5g | Cream of tartar |
| 70g | Icing sugar |
| ¼ tsp | Star Brand Rose Pink Colour |
| ¼ tsp | Star Brand True Blue Colour |
| ¼ tsp | Star Brand Apple Green Colour |
Caramel Sugar
| 15g | Caster sugar |
Caramel Custard
| 4 | Egg yolk (Grade B) |
| 100ml | Meadow Fresh Pure Milk Full Cream |
| 100ml | Meadow Fresh Whipping Cream |
| 40g | Caster sugar |
| ½ tsp | Star Brand Vanilla Flavour |
Method
- Preheat the oven to 160˚C.
- For caramel sugar layer, heat sugar in the cake pan using direct heat until caramelized. Set aside to cool.
- For caramel custard layer, mix egg yolk, milk, whipping cream, caster sugar and vanilla flavour until well combined. Sieve the mixture and pour into cool caramel sugar.
- For cake layer, mix egg yolk, milk , oil, vanilla flavour until well combined. Fold in sifted flour mix until well combined.
- Whisk egg white and cream of tartar using slow speed until bubbles. Add in icing sugar and increase to medium speed. Whisk until soft peak.
- Gently fold ¼ of the egg white into the egg yolk mixture to loosen the mixture.
- Pour egg yolk mixture into the remaining egg white and gently fold until well combined.
- Divide the batter into 3 bowls and add color into each bowl.
- Scoop three spoon of pink batter onto the caramel layer followed by three spoon of blue batter and continue with green batter. Repeat the process until all batter is finished.
- Tap the cake tine gently to remove the air bubbles. Place the cake tin on top of baking tray filled with boiling water. Bake for 45 to 50 minutes until fully cooked. Keep the cake chilled.