A legendary dessert combining caramel and rainbow cake. The lighter rainbow cake layers sit above a silky caramel pudding, creating distinct layers when chilled. Best enjoyed cool during iftar or any celebration.
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Adapted from a video by Che Nom
Kek Puding Karamel Pelangi Gedik-Gedik! Dessert Legend, Sekali Cuba Terus Ketagih
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1
Pour 3 tablespoons of granulated sugar into a 9-inch round baking pan. Tilt the pan slightly to help the sugar heat evenly. Heat over medium flame until the sugar slowly melts and turns light brown.
2
Once the sugar turns golden brown, sprinkle a pinch of salt for salted caramel flavor. Gently swirl the pan so the caramel coats the entire base, then remove from heat and allow to cool.
3
Set aside 2 whole eggs. Crack the remaining 6 eggs one at a time and carefully separate the yolks from the whites into different bowls. You should have one bowl with 3 yolks, one with 6 whites, and one with the 2 whole eggs mixed.
4
Add the 3 egg yolks and 2 whole eggs to a bowl and gently mix until combined. Pour in 1/3 cup of F&N Sweetened Creamer with Calcium and 1 can of F&N Evaporated Creamer for a richer texture.
5
Add 1 teaspoon of vanilla essence and optionally 1 tablespoon of brown sugar for stronger caramel flavor. Stir gently until well combined, being careful not to over-mix and create bubbles.
6
Beat the 6 egg whites at medium speed until they form fine, stable bubbles. Add 1/8 teaspoon salt and 1 teaspoon cream of tartar to stabilize the meringue, then continue beating.
7
Gradually add 3/4 cup of caster sugar in three additions, beating between each addition. Increase mixer speed to high and continue until stiff peaks form—when you lift the beater, the peaks should stand straight up without drooping.
8
In a new bowl, combine 3 egg yolks, 1/2 cup F&N Evaporated Creamer, 1/4 cup F&N Sweetened Creamer with Calcium, 1/4 cup cooking oil, and 1 teaspoon vanilla essence. Beat at medium speed until foamy and thick.
9
Sift together 1.5 cups plain flour and 2 teaspoons baking powder. Sift the flour mixture again directly into the egg yolk mixture. Fold gently while sifting until just combined, being careful not to overmix.
10
Fold the meringue into the batter in 3 to 4 additions using a spatula, being gentle to preserve air. Divide the batter into portions according to how many colors you want (this recipe uses 5 colors: pink, yellow, green, blue, and purple) and add food coloring to each portion.
11
Carefully pour the pudding mixture into the prepared caramel pan. Don't worry if you hear a crackling sound—this is normal. Pour each color of cake batter in layers, starting with 2 to 3 tablespoons of the first color in the center of the pan. Repeat with each color until all are poured.
12
Wrap the baking pan with aluminum foil if desired. Place the filled pan inside a larger baking pan for a water bath. Bake in a preheated 160°C oven on the lower rack with both top and bottom heat.
13
After 30 minutes of baking, carefully pour hot water into about 1/3 of the surrounding larger pan for water bath cooking. At the 25-minute mark, cover the cake top with another pan or foil to prevent browning too quickly. Remove the cover for the final 15 minutes.
14
The cake should be done in approximately 1 hour 30 minutes total. Test with a toothpick—if it comes out clean (not wet), the cake is ready. Remove from the oven and let cool for 30 minutes.
15
Once cooled, run a thin knife around the edges to loosen the cake. Carefully invert the cake onto a plate, being cautious not to spill the caramel. Refrigerate the cake for at least 1 to 2 hours; the longer it chills, the better it tastes.
16
When you slice the cake, you'll see beautiful rainbow layers. The texture should be soft and creamy, with light rainbow cake on top and a glossy caramel pudding layer below.
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