Ingredients:
500g egg white
60g evaporated milk
1 tbsp butter oil
225g castor sugar
300g cake flour
1 tbsp ovalette/sponge cake stabilizer
a pinch of salt
150g melted butter
6 colours (red, green, orange, blue, purple and yellow),
Method:
Whisk all the above ingredients except the melted butter until it is stiff and fluffy.
Turn to a low speed and add in the melted butter.
Grease and line a 9 inch round cake tin.
Divide mixture into 6 portions and color each portion with the colors of the rainbow.
Bag the colored portions into a ziploc bag and snip a corner.
Pipe into the centre of cake tin with purple, then blue, green, yellow orange and red. Repeat until you are done with batter. Start with more batter and then lesser as you top the layers. Try to consistent with every 6 colors.
Drop the cake tin on the countertop for at least 3 times to rid of bubbles.
Steam on high heat for 45 minutes.
Cool before cutting.