印尼三色千层蛋糕
食谱参考 ：这里8寸方形烤盘
材料：
200克牛油, 150克奶油芝士，120克细纱糖，5大匙炼奶， 14个蛋黄
60克 低筋面粉 + 1/3茶匙发粉，筛过待用
50克 底筋面粉 + 紫薯粉 + 1/3发粉，筛过待用
50克 底筋面粉 + 菠菜粉 +1/3发粉，筛过待用
120克细纱糖，7个蛋白，1/4小匙塔塔粉
做法：
1。将牛油，糖，炼奶和奶油芝士打至变奶白色（约10分钟）。逐粒加入蛋黄，拌打至均匀，平均分成3份。1份加入低筋面粉拌成原味混合物；1份加入紫薯粉拌成紫薯混合物，1份加入菠菜粉拌成菠菜混合物。置旁备用。
2。在另一干净盆中把蛋白，糖和塔塔粉以高速拌打至发或硬性发泡，（大约5-7分钟）平均分成3份。
3。再把做法（1）个别拌入1份蛋白霜内，拌均成原味面糊，紫薯面糊和菠菜面糊。
4。烤箱预热180°C，8寸方形烤盘刷上一层牛油，放73－75 克的紫薯面糊，上火180°C，烤大约7分钟。然后拿出，放73 -75 克的菠菜面糊，上火180°C,烤约7分钟。然后拿出，放73 -75 克的原味面糊，上火180°C,烤约7分钟。然后拿出来，刷上1层融化牛油， 稍微用压板轻轻压蛋糕的表面。
6。最后一层用上下火烤15分钟至上色。 出炉后倒扣放凉。
Indonesia Trio-color Layered Cake
Recipe adapted from：Here
8" square baking pan
Ingredients：
200g butter, 150g cream cheese，120g caster sugar，5Tbsp condensed milk,， 14 egg yolk
60g cake flour + 1/3tsp baking powder,sifted
50g cake flour + purple sweet potato powder + baking powder, sifted
50g cake flour + spinach powder + baking powder, sifted
120g caster sugar，7egg white，1/4tsp tartar powder
Method :
1. Beat the butter, caster sugar, condensed milk and cream cheese together until creamy white (about 10 minutes), then add in eggs ,one in a time, stirring after each addition until even. Then divide it into 3 equal portions. 1 potion mix with cake flour to become original flavour mixture; 1 portion mix with purple sweet potato powder to become purple sweet potato mixture. 1 portion mix with spinach powder to become spinach mixture. Set aside all mixtures.
2. In another bowl, beat the egg white, caster sugar and tartar powder at high speed until stiff peaks form (about 5-7 minutes). Devide the meringue into 3 equal portions.
3. Fold the mixture from step 1 into the meringue from step 2 respectively to form the original batter, purple sweet potato batter and spinach batter.
4. Preheat the oven to 180°C and grease an 8 inch baking tin with a layer of butter. Scoop in about 73-75g of purple sweet potato batter and bake it at 180°C (top heat) for about 7 minutes. Remove the tin from the oven, scoop in about 73-75g of spinach batter and bake it at 180°C (top heat) for about 7 minutes. Remove the tin from the oven, scoop in about 73-75g of original batter and bake it at 180°C (top heat) for about 7 minutes. Remove the tin from the oven, Brush a thin layer of melted butter on the surface, then lightly press down on the surface using a pressing board.
5. Repeat the same steps until finish use up all the batters (makes a total of 18 layers)
6. For the last layer, bake it using top and bottom heat for 15 minutes, until it has turn golden browned. After removing from the oven, upturn the cake onto a wire rack.
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