Sweet pandan aroma plus butter baked to golden brown gave the cake a fabulous scent in terms of both the smell and taste. Although the cake does not have a pretty presentation, the moist and soft texture of the cake helped to compensate for the deficiency in look.
Yield: One 20Lx10Wx6.5H cm cake
All ingredients in room temperature.
Using 55g eggs
110g top/cake flour 低筋面粉
15g milk powder 牛奶粉
1/2 tsp baking powder 泡打粉
110g unsalted butter, softened 无盐奶油
110g fine sugar 细砂糖
1/4 tsp salt 盐
3 eggs 蛋
1 tbsp golden syrup 黄金糖浆
25g pandan leaf purée 香兰泥
1. Blend 18g of pandan leaves with 50g of water into a smooth paste. Collect 25g of the purée from it.
Collect 25g of purée for later use.
2. Mix cake flour, milk powder and baking powder together in a bowl.
3. Beat eggs together and set aside.
4. Cream butter, sugar and salt together till light and fluffy.
5. Gradually blend in the beaten egg to the batter. Add in small quantity after each mixing.
6. Sieve in the flour mixture from (2) into the batter and mix briefly.
Try not to over mix the flour.
7. Mix in the golden syrup, and pandan purée from (1).
8. Use a spatula to give a more through mixing.
Pour the batter into the prepared cake pan.
For non-silicon cake pan, please grease with butter and sprinkle a thin layer of flour over, or line it with parchment paper.
12. Bake in the middle rack of a preheated oven set at 170 degree Celsius for about 30 minutes, then reduce the temperature to 160 degree Celsius and bake for 15 to 20 minutes, or till an inserted cake tester draws out clean.
13. Let the cake stay in the cake mould for about 8 to 10 minutes.
Invert out the cake and let it cool on the wire rack. I covered the cake loosely with a sheet of paper kitchen towel to prevent it from drying out.
14. After the cake has cool down completely, slice and enjoy :)