Sunday, 20 January 2019

Pandan Butter Cake 香兰牛油蛋糕

I baked a rare green butter cake with faint pandan aroma. Very moist and soft - I just love it 😍

Yield: one 20 cm loaf cake
Pan size: 21.5x11.5x5.5 cm


100g unsalted butter, softened
105g fine sugar
1/8 tsp fine salt

3 eggs

110g top/cake flour
15g milk powder
1/2 tsp baking powder

20g pandan paste*
15g plain yogurt
15g condensed milk

* Collect 20g pandan paste from blending 15g of pandan leaves with 50g of water withoug filtering.


1. 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 20g 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 middle rack of a preheated oven, at 180℃ for 5 minutes. Reduce the temperature to 150℃ for about 30 minutes. Finally, increase to 170℃ for 5 to 10 minutes to brown the crust.
Picture for illustration

11. Transfer the cake to a cooling rack to cool down for about 5~20 minutes, or till the cake shrinks away from the wall of the pan.

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 😋

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