Pandan Butter Cake

Pandan butter cake with a soft and velvety texture and a wonderful aroma coming from the pandan and the caramelized crust surrounding every slice of the cake 😋

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

Ingredients

110g unsalted butter, softened
90g raw cane sugar

3 eggs, about 158g in total

80g top/cake flour

30g plain flour
10g milk powder
3g baking powder
1/8 tsp fine salt

30g pandan paste*
15g condensed milk

* Collect 30g pandan paste from blending 20g of pandan leaves with 50g of water without filtering.

Directions

1. Grease the cake pan with butter and set aside.

2. Blend 20g of fresh pandan leaves with 50g of water into a smooth paste.

Collect 30gof the pandan paste to use. Keep the remaining pandan paste in the fridge for future use.

Combine the pandan paste with condensed milk. Set aside.

3. Combine top flour, milk powder, baking powder, and salt in a bowl. Set aside.

4. Beat eggs till frothy. Set aside.

5. Cream softened butter with raw cane sugar till the butter cream turns light and fluffy.

Photo for demonstration

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. Add in the pandan mixture from Step 2

Add the green food dye, optional.

Mix well.

9. Pour the batter to the prepared cake pan.

10. Bake at second upper rack of a preheated oven at 160℃ for 20 minutes. Shift the cake pan to middle rack, and continue to bake at 160℃ for 15 minutes. Turn off the heating, and let the cake stays in the oven for 5 minutes, or till an inserted skewer draws out clean.

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

Transfer the cake to a cooling rack.

Cover the warm cake with a cling wrap, and let it cool to room temperature.

12. Cut and enjoy 😋