Layered Delight: Sarawak's Famous Kek Lapis

1.Preheat your oven to 160°C (320°F) and grease a 9-inch square cake pan, lining the bottom with parchment paper.

2.In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.

3.Add the eggs one at a time, mixing well after each addition until fully incorporated.

4.Sift together the all-purpose flour and baking powder, then gradually add it to the butter mixture, mixing until just combined.

5.Stir in the vanilla extract, almond extract, and milk until the batter is smooth and well combined.

6.Divide the batter into separate bowls based on the number of colors you want to use (at least 4).

7.Add a few drops of food coloring to each bowl and mix until you achieve the desired colors.

8.In the prepared cake pan, pour a thin layer of one colored batter (about 1/4 inch thick) and spread it evenly. Bake for 10-12 minutes or until the top is set and lightly golden.

9.Remove from the oven and let it cool for a few minutes, then carefully remove the layer from the pan and place it on a wire rack. Repeat this process with the remaining colored batters, layering them one on top of the other, baking each layer until set before adding the next.

10.Once all layers are baked and cooled, stack them together in the order you prefer, pressing down gently to ensure they stick together.

11.Wrap the layered cake in plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cake to firm up.

12.After chilling, remove the cake from the refrigerator, slice it into squares, and serve.