I bake a rare green butter cake with faint pandan aroma. Very moist and soft - I just love it 😍
The silicone cake mould have difficulty in browning the sides of the cake, I'll try to use a metal cake pan next round 😏
Yield: one 20 cm loaf cake
Pan size: 20Lx10Wx6.5H cm
Ingredients100g unsalted butter, softened
105g fine sugar
1/8 tsp fine salt
110g top/cake flour
15g milk powder
1/2 tsp baking powder
32g pandan paste*
15g Greek yogurt
15g condensed milk
* Collect 32g pandan paste from blending 15g of pandan leaves with 50g of water withoug filtering.
Directions1. Grease the cake pan with butter and dust with a little flour. You can save the flouring step if you are using a silicone pan.
2. Blend 15g of fresh pandan leaves with 50g of water into a smooth paste.
Collect 32g of the pandan paste to use. Keep the remaining pandan paste in the fridge for future use.
Combine the pandan paste with condensed milk and yogurt. Set aside.
3. Combine top flour, milk powder and baking powder in a bowl. Set aside.
4. Beat eggs till frothy. Set aside.
5. Cream softened butter with fine salt and fine sugar
Beat at medium-high speed till the butter cream turns light and fluffy.
6. Gradually combine the beaten egg from Step 4 to the butter cream at Step 5.
7. Sieve and fold in the flour mixture from Step 3.
8. Finally, combine the pandan mixture from Step 2 to the batter. Mix well.
9. Pour the batter to the prepared cake mould.
10. Bake at low rack of a preheated oven, at 160℃ for 40 minutes. Increase the temperature to 170℃ for about 12 minutes to brown the crust.
11. Transfer the cake to a cooling rack to cool down for about 20 minutes
Remove the cake mould and let the cake cool down over a wire rack.
While cooling down, cover the cake with a sheet of cling wrap to minimise moisture loss.
12. Cut and enjoy 😋