Caramel Rainbow Cake Recipe (Revised)

As promised, today I'll share the recipe for the special Caramel Rainbow Cake. 

Caramel Rainbow Cake:

Caramel:

2 tablespoons granulated white sugar
70g caster sugar
125g evaporated milk
3 large egg yolks
1/2 teaspoon vanilla essence

Cake:

140g all purpose flour 
1 teaspoon baking powder 
70g caster sugar
3 large egg yolks
135ml plain water
45ml vegetable oil
6 large egg whites (for meringue)
70g caster sugar (for meringue)
1 teaspoon cream of tartar (for meringue)
Violet, orange and green food colorings



Caramel Rainbow Cake:

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven.

Caramel: 

In a 9 inch round cake pan, add the granulated white sugar and heat the pan on the stove until the sugar melted and turned into brown color. Distribute the melted sugar evenly in the cake pan. Leave cool in room temperature.

In a mixing bowl mix together evaporated milk with caster sugar until the dissolved.  In another bowl mix the egg yolks with vanilla essence. Mix both ingredients and sift into prepared earlier cake pan.

Cake:

In a mixing bowl, beat  egg yolks, oil and water until soft. Add the sugar and beat until light and fluffy. 

In a separate bowl whisk together the flour and baking powder.

With the mixer on low speed, add the flour mixture. Scrape down the sides of the bowl.

In your bowl of electric mixer, beat the egg whites until foamy. Add the sugar and cream of tartar and beat until soft peaks form.

Add 1/3 of the meringue into the flour batter and mix well. Fold in the balance meringue and mix again. 

Divide the batter between 3 bowls.Tint 1 portion violet, 1 portion orange and remaining green.Spread 3 tablespoons violet batter on top of the caramel batter in the cake pan. Add 3 tablespoons orange  batter on top of violet and add another 3 tablespoons green batter on top of orange batter. Repeat these steps. Take a skewer, make a straight line from a middle to the side of the pan. Make 4 diagonal directions. Set aside.

In a 10 inch pan, pour hot boiled water. Put in the prepared 9 inch pan with the batter in the middle of the 10 inch pan. Put both of the pan at center rack of the oven and lower the oven temperature to 165 degrees C for about 1 hour.

Remove from oven and place on wire rack for about 10 minutes. Invert the cake onto your serving plate.

Note: Do not run a sharp knife around the edge of the pan. This will damage the edge of the cake.