Pandan Ombre Cake With Gula Melaka Swiss Meringue Buttercream Frosting

Preheat oven to 350°F. Line and grease cake tins, set aside. In a sm all bowl, com bine the flours, baking power and salt, set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.

Add the sugar gradually and beat until fluffy, about 3 minutes. Add in the eggs, one at a time, beating well after each addition.

Add the dry ingredients in three parts, alternating with the coconut m ilk.

With each addition, beat until the ingredients are incorporated, taking care not to overbeat.

Using a rubber spatula, scrape down the batter in the mixing bowl to make sure all the ingredients are well blended.

Divide batter into desired portions and mix in the prepared pandan extract accordingly to color each layer.

Bake each layer for about 25-40 m inutes or until a cake tester inserted into the center of the cake com es out clean.

Cool the cakes com pletely on a wire rack before icing. You can, at this point, cling wrap and chill/freeze the cake layers for later use.

In a heavy-based saucepan over medium low heat, melt the gula Melaka with the water.

Stir till all the sugar has melted, then let it reduce slightly, about 3-4 minutes. Remove from heat and let cool completely to room temperature.

The caramel will thicken more as it cools. If it becomes too thick, thin out with a little bit of water before using.

Combine the egg whites, sugar and salt in a heatproof bowl over a pan of simmering water.

Whisk frequently, keeping it over the heat, until the mixture reaches about 160°F/70°C and the sugar has dissolved

Transfer the mixture to a mixer with a whisk attached and beat on medium -high for 8 minutes until stiff peaks have formed

Turn down the speed to medium and start adding sm all chunks of butter, checking that it has incorporated before adding more.

Keep beating until it comes together, this will take about 5 minutes.

With the mixer running, add in the gula Melaka caramel, one teaspoon at a time, beating until well combined between each addition.

Add between 6 to 9 teaspoons, according to taste.

Secure the bottom cake layer (the lightest or darkest layer) onto the cake board with som e frosting.

Layer on frosting and add on the cake layers accordingly.

Coat the entire cake with a thin crumb coat, then chill the cake for 15-20 minutes.

Ice the cake and decorate as desired, with som e desiccated coconut and piped rosettes.