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The ingredients needed to make Marble Pandan Butter Cake:
- Use 150 g butter - softened
- Take 120 g castor sugar
- You need 100 g corn oil
- Get 250 g self raising flour - sifted
- You need 1/2 Cup condensed milk
- Use 4 LARGE eggs
- Provide 1 tbsp Ovalette
- Prepare 1 tsp vanilla extract/essence
- Take 1 tbsp cocoa powder or chocolate emulco
- You need (This time i uses with Pandan paste)
Steps to make Marble Pandan Butter Cake:
- 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.
- 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.
- 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.
- 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.
Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon. Marbled Butter Sponge Cake (Tang Mian Method). Japanese Strawberry Shortcake. keywords: tang mian method, butter cake, butter sponge cake, golden sponge cake recipe, how to make golden sponge cake, 黄金蛋糕的做法. You are the nice BUTTERY marble butter cake that I like.
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