👨‍🍳 Instructions

1. 1

   Cream the softened butter and caster sugar in a large bowl until light and fluffy. Add the ovalette and beat until well combined.

   💡 Tip: Ensure the butter is at room temperature for optimal creaming.
2. 2

   Add the eggs one at a time, beating well after each addition. Stir in the sweetened condensed milk and vanilla essence until the mixture is smooth.

   💡 Tip: Adding eggs gradually prevents the mixture from curdling.
3. 3

   Sift the cake flour and allspice powder (if using) over the wet ingredients. Gently fold them in until just combined. Be careful not to overmix.

   💡 Tip: Folding ensures the batter remains light and airy.
4. 4

   Divide the batter into separate bowls according to the number of colors you wish to use. Tint each portion with food coloring until you achieve your desired shades.

   💡 Tip: Start with a small amount of food coloring and add more as needed to avoid overly intense colors.
5. 5

   Preheat your oven to 180°C (350°F) with the grill/broiler function on. Prepare a square baking pan (e.g., 8x8 inch) by greasing and lining it with parchment paper.

   💡 Tip: The grill function is essential for cooking each layer from the top.
6. 6

   Pour a thin layer of one colored batter into the prepared pan, just enough to cover the bottom. Spread it evenly. Bake for 3-5 minutes until lightly golden.

   💡 Tip: The layers should be very thin; a ladleful is often sufficient.
7. 7

   Remove the pan from the oven. Lightly brush the baked layer with apricot jam or melted butter. Pour another thin layer of a different colored batter over the jam/butter. Spread evenly and bake for another 3-5 minutes.

   💡 Tip: The jam/butter acts as a glue and adds moisture between layers.
8. 8

   Repeat the process of layering, brushing, and baking with the remaining batters until all the batter is used up. This can take many layers (18-20 layers is common).

   💡 Tip: Work efficiently to ensure the oven doesn't cool down too much between layers.
9. 9

   Once all layers are baked, let the cake cool completely in the pan before inverting it onto a wire rack. Remove the parchment paper and slice to serve.

   💡 Tip: Allowing the cake to cool completely prevents it from breaking when sliced.