Rainbow Kek Lapis

So many things to do yet so little time. I finally received my results last week and I successfully passed Year 1. Dreading Year 2 but oh well, it’s only two more years left for me before I enter the working class. I’ve been doing quite a lot for my summer break but other than that, I really need to start working on my presentation before I fly off to China because I won’t have time there. Classes start from 8.30am till late evening and I’m arriving Seoul late in the evening so by the time I get to the city, it’s gonna be night time already. Which means we have less than 12 hours to practice our presentation because the competition/event starts next morning. I don’t  know what I got myself into.

Here’s a quick update on a cake that I baked, well, grilled actually, a few days back.

Rainbow Kek Lapis

450g butter

180g condensed milk

1.5 tbsp rum

135g cake flour

3/4 tsp all spice powder

18 egg yolks

120g castor sugar

9egg whites

80g castor sugar

Red, orange, yellow, green, blue and purple food colouring

  1. Cream butter, condensed milk and rum till creamy and fluffy. Add the sifted cake flour and all spice powder. Mix well and set aside.
  2. Whisk egg yolks and castor sugar till thick. Add the creamed butter mixture and mix well.
  3. Whisk egg whites and castor sugar till stiff.
  4. Fold in 1/3 of the egg whites into the butter mixture and continue the process of folding till all incorporated.
  5. Prepare 7 bowls and divide the mixture accordingly. Add drops of food colouring of each colour to the respective bowls, leaving one bowl uncoloured.
  6. Preheat oven at 200C top and bottom heat. Bake the first layer (original colour) until brown. From the second layer onwards, increase the temperature to 220C, top heat only, and grill each layer till brown.

I used a 6 inch square tin and each layer was about 50g. Two layers of original, then two layers of purple, then two layers of original and repeat with other colours. I only had a layer of original as the last layer because I didn’t have enough batter. Remember to press each layer with a lapis presser before adding batter.

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