Rainbow Layered Cake (Recipe sharing from Blue Key Self-raising Flour)

Ingredients:
A: 15 egg yolks (grade A)
     5 egg whites (grade A)
     180 g castor sugar
     1 tbsp cake strabilizer

B: 350 g butter
    3 tbsps S&P Coconut Milk

C: 130 g Blue Key Self Raising Flour (sieved)

D: 1/2 tsp each of Star Brand Colour: Fortuna Red, Apple Green, Egg Yellow, True Blue, Chocolate

Utensils required: 8" square mould (greased, lined with a piece of greaseproof paper, greased)

Methods:

1. Beat ingredients (A) till light and fluffy.
2. In another big bowl, beat ingredients (B) till light. Fold in ingredient (C) in small batches till well mixed.
3. Mix no. (1) and no. (2). Divide batter into fie equal portions. Mix each portion with a different colour from the ingredients (D). Subdivide each portion of coloured batter into two portions to get a total of ten portions.
4. Preheat oven using top heat only to 250 degree Celsius.
5. Pour one portion of any coloured batter into mould and bake for 5 mins or till well baked. Remove from oven and lightly press the surface of cake with a flattener to expel trapped air. Pour next layer of coloured batter. Repeat no. (5).
6. Leave baked cake inverted on a wire rack to cool.