Ingredient
12oz (343g) egg white
8oz (227g) fine sugar
1/4 & 1/8 tsp cream of
tartar
7oz (198g) butter
4 tbsp (85g) condensed milk
1 tsp vanilla essence
6oz (170g) coconut milk
6oz (170g) cake flour
1 tsp baking powder
desired colours
Method
1. Line 7" round pan
with parchment paper and preheat oven to 150°C.
2. Sift cake flour &
baking powder into a bowl and set aside.
3.Whisk egg white, fine
sugar & cream of tartar using high speed until stiff peak and set aside.
4. Using a clean bowl, cream
butter until light.
5. Add in vanilla essence
and mix well.
6. With the mixer in low
speed, alternatively add the flour mixture and coconut milk to the
batter, in three additions, beginning and ending with the flour. Scrape down
the sides and bottom and mix well.
7. Fold in meringue (egg
white mixture) into the batter bit by bit.
8. Divide the batter into 2
portion and colour 1 portion with desired colour.
9. Scoop the white batter
into the pan and spread it evenly. Bake the first layer with top & bottom
heat for approximately 10-15minutes, or until a satay stick inserted
in the center of the cake comes out clean.
10. Prick the baked layer
with satay stick and even it using a lapis presser. Pour in the coloured batter
on top of the baked layer and spread it evenly.
11. Bake the second layer
using only top heat for approximately 5-10minutes, or until the top turns
golden brown. Repeat step 10 & 11 until all the batter finish.
12. Wrap the pan with an
aluminium foil and bake the whole cake with top & bottom heat for
approximately 10-15minutes. Cool the cake in the pan for 10 minute on a wire
rack before taking it out.
