screw pine cake

Ingredients

• Servings: 1
• 1 1/4 cups white sugar
• 20 egg yolks
• 4 eggs
• 3/4 cup all-purpose flour
• 2 cups butter
• 2 (10 ounce) cans coconut milk
• 2 tablespoons pandan paste
• 1/2 teaspoon green food coloring
• 1 tablespoon ovalette
• 1/2 teaspoon salt

Recipe

• preheat oven to 400 degrees f (200 degrees c). line one 13x9 inch pan with a greased cake sheet.
• beat eggs and sugar together until creamy. in a separate bowl, mix ovalette, butter, and coconut milk. add into the egg mixture and continue mixing until ingredients are blended well. stir in the sifted flour and salt. mix well.
• separate batter into 2 bowls. mix one bowl with the pandan paste and the green food coloring , making sure that the color is stirred in well. pour 1 to 2 soup-ladle scoops of green cake mixture pan. even it out so that the mixture covers the base of the pan
• pour 1-2 soup-ladle scoops of green cake mixture pan. even it out so that the mixture covers the base of the pan. bake it in a 400 degrees f (200 degrees c) oven until the top is brown. take it out of the oven, prick the top gently with a fork and brush some butter over the top. pour 1-2 scoops of the 'normal' colored cake mixture on top of the first layer. spread evenly.
• change your oven setting so that you're using the upper fire only (broiler). increase temperature to 450 degrees f (230 degrees c). bake the second layer till the top turns brown. repeat the above procedure, alternating the colors each layer, until there is no cake mix left.
• let cake cool and cut and serve in finger-size portions. (i do not recommend that this cake be eaten in chunks because it is very rich and high in cholesterol). refrigerate any uneaten portions. cake keeps well for 2 weeks if refrigerated. thaw it for about 1/2 hour before eating.