Lazy Kek Marble Jelita

Note 1: Inspired from <https://www.rasa.my/kek-marble-jelita-kek-sedap-gebu-boleh-masak-3-cara/amp/>.

Note 2: Honestly, I butchered my first try haha. Nevertheless, I am a learner with grit. I shall not be overcome by failure! Try and try again. Also, next time to use 2 cups of flour instead of one. And baking technique. And failing that, last resort: ovalette. I will experiment on recipes without ovalette.

Note 3: Update 12/8/2021: I improved! But not totally. Because the top of my cake is still burnt. Sad. But let me update the measurement I used. And I succumbed to temptation to use ovalette. But my topping did not move to the center, it stayed in shape and to me that's a win! But there's still some colour leaking to the bottom white portion of my cake. Do cover the top of your cake for the first 40 mins to get that golden brown complexion.

Yield: For 6-inch cake (half measurement)

Ingredients:

1 cup butter (1/2 cup or 113gm)

1 cup sugar (1/2 cup or 108gm)

1 cap vanilla essence (1 cap)

5 large eggs (3 large eggs)

2 cups flour (3/4 cup)

2 tsp baking powder (1 tsp)

1 tbsp ovalette (optional) (1/2 tbsp)

(1/4 cup fresh milk)

Decorations:

3 small piping bags

Rose gel colouring

Aqua blue gel colouring

Green colouring

Toothpicks

Large hole cooling rack

Small white pearls

Steps:

1. Cream butter and sugar. Add in vanilla. Cream until light and frothy. Set aside.

2. In a separate bowl, beat eggs until ribbony and frothy.

3. Skim the top foam of the eggs onto the batter and beat until frothy. Repeat in three batches until all eggs had been incorporated.

3. Sift in flour and baking powder in 4 batches, 1/2 cup at a time. Alternate with mixing and beating just enough to keep the batter light and airy.

4. Separate batter onto 4 additional bowls: 12 tbsp for aqua blue, 1/2 tbsp for dark rose red, 1/2 tbsp for light rose red, 1/2 tbsp for green. Keep the remaining batter in a well-oiled mould.

5. Decorate on top of the cakes with batter mixed with colours by using the small piping bag. You can modify the piping bag if they were too large.

6. Bake for 130C for 1 hour 20 minutes. Use the lowest tray. After 45 minutes mark, cover the cake with aluminium foil to keep the top from burning too much. (Bake for 150C for 60 minutes, and 160C for 15 minutes under top-bottom heater, no fan, in the middle rack. To test bake with aluminium foil and/or water bath. Perhaps, water bath might work by preventing excessive burning and drying during long cook time.)

7. Cool the cake upside down onto the cooling rack. Decorate with small pearls.