Marble Pandan Butter Cake
Marble Pandan Butter Cake

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, marble pandan butter cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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. Divide the mixture into two equal portions.

Marble Pandan Butter Cake is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Marble Pandan Butter Cake is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook marble pandan butter cake using 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Marble Pandan Butter Cake:
  1. Get 150 g butter - softened
  2. Get 120 g castor sugar
  3. Take 100 g corn oil
  4. Take 250 g self raising flour - sifted
  5. Take 1/2 Cup condensed milk
  6. Get 4 LARGE eggs
  7. Make ready 1 tbsp Ovalette
  8. Take 1 tsp vanilla extract/essence
  9. Prepare 1 tbsp cocoa powder or chocolate emulco
  10. Get (This time i uses with Pandan paste)

Add the vanilla extract, and beat that into the batter. Add the egg yolks, one at a time, and beat each one into the batter before adding the next. Level the top of the pandan batter. Add pandan paste into one portion and mix to just combined.

Instructions to make Marble Pandan Butter Cake:
  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.

Level the top of the pandan batter. Add pandan paste into one portion and mix to just combined. Place a spoon of the plain batter onto the middle of the cake pan and top it with a spoonful of the pandan batter. In stand mixer whisk eggs, brown sugar, flour, condensed milk and also ovalette on high speed till pale, fluffy and double in volume. Then, turn the cake out to cool on a wire rack.

So that is going to wrap it up with this exceptional food marble pandan butter cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!