How to Diet Appetizing Marble Pandan Butter Cake

Maria Spencer
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How to Diet Appetizing Marble Pandan Butter Cake
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How to Diet Appetizing Marble Pandan Butter Cake Delicious, fresh and tasty.

Marble Pandan Butter Cake. This is a Southeast Asian take on the traditional classic Marble Cake, The Pandan Marble Cake! The fragrant aroma of Pandan is mixed with a nice vanilla buttery batter, allowing a really tasty flavour profile! Just like my Marble Cake, this cake tastes best when stored overnight.

Add the egg yolks, one at a time, and beat each one into the batter before adding the next.

There's a strong combination of buttery crumbs together with the pandan aroma.

Had initially wanted to do a marbled cake style, but somehow I was too ambitious and had "abit" too much of the pandan batter.

You can cook Marble Pandan Butter Cake using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Marble Pandan Butter Cake

  1. Prepare 150 g of butter - softened.

  2. You need 120 g of castor sugar.

  3. Prepare 100 g of corn oil.

  4. Prepare 250 g of self raising flour - sifted.

  5. It’s 1/2 Cup of condensed milk.

  6. You need 4 of LARGE eggs.

  7. You need 1 tbsp of Ovalette.

  8. You need 1 tsp of vanilla extract/essence.

  9. Prepare 1 tbsp of cocoa powder or chocolate emulco.

  10. You need of (This time i uses with Pandan paste).

Sieve flour, baking powder and salt and set it aside.

Hi, wanna try making your pandan butter cake, look so yummy!

One question, the full cream milk in this recipe means any non low fat fresh milk right?

Hi Fanny, Thank you for asking.

Marble Pandan Butter Cake instructions

  1. Cream butter & sugar until pale & fluffy. Stir in corn oil. Mix well. Next, add eggs in batches followed by condensed milk, ovalette & vanilla essence, mixing well after each addition. Fold through sifted flour until batter is smooth..

  2. Divide cake batter into 2 equal portion (2 bowls) - plain & cocoa. Stir 1 tbsp of cocoa powder into one of the bowls. (im out of cocoa this time i use Pandan paste). Preheat oven to 160 C..

  3. Grease baking tray with butter & line with baking paper. Scoop 3 tbsp of each cake batter & dollop this batter into the tin by alternating the two colours- starting with the plain one then followed by cocoa batter. Tap the the tin on your work surface to ensure that there arent any air bubble..

  4. Bake at 160 C (depending on the oven) for 50mins or until a skewer inserted into the centre comes out clean. Transfer to a cooling rack & leave to cool. Will keep for 3 days or freeze for up to 3 months..

Not too sure is the same.

But, sometimes is called whole milk.

Scoop the mixture into the cake tin by alternating between the pandan flavoured batter and original batter.

Pick yin! this looks absolutely fabulous.

Can I take the whole cake please :D !