Bolu Pelangi (Indonesian Rainbow Sponge Cake)

All I need is rainbow color at the moment to ease my days lately. It has been a tough week at work and weekend baking and cooking are the ones I always look forward. This rainbow sponge cake or we call it "Bolu Pelangi" in Indonesia is one of my childhood snack along with the Dadar Gulung (Pandan Crepes with Coconut Stuffing).

If you know me well by now, you may notice that I have some addiction to Pandan Leaf.  Love the smell, love the texture, basically I love everything Pandan leaf to bits. Just a thought, I may change my blog name to "Pandan Pot" instead or.. Maybe not.

Most of Indonesian sweets use Pandan Leaf as one of the core ingredients. The green layer on this rainbow sponge cake is indeed Pandan flavor. Although they are only 3 colors but this dish is known as rainbow sponge cake in Indonesia. They make pretty colors, aren't they?

Bolu Pelangi (Indonesian Rainbow Sponge Cake)

Ingredients

350ml Coconut Milk

250ml Egg White

1/2 teaspoon Pandan Extract from 5 Pandan Leaves

1/2 teaspoon Salt

200g Caster Sugar

1/4 teaspoon Vanilla Essence

1/2 teaspoon Cream of Tartar

150g Plain Flour, Sifted

Pink Food Colouring

Method

1. Cook the coconut milk until boil. Set aside.

2. Get the steamer ready. Grease the square tin, line the base and the side with cling film. Meanwhile, Beat the egg whites with salt until soft peak form. Add sugar, vanilla essence and cream of tartar whisk until smooth.

3. Add the sifted flour and coconut milk into the egg white mixture and fold until incorporated. Divide the egg white mixture into 3 different bowl. Mix the pink food coloring onto the mixture for the first bowl and 1/2 teaspoon Pandan Extract to the mixture 2nd bowl and leave the third  bowl for the plain egg white mixture.

4. Pour 1/4 of the green mixture onto the tin, steam for approximately 4-6 minutes until firm. Pour the plain mixture for the second layer and continue to steam and layer with different color until reaching the top of the tin and steam the whole cake for another 25 minutes.

5. Invert a cake onto the rack and leaves to cool upside down in the tin. Slice and Served.