Hi, I am Kate. Today, I will show you a way to make marble pandan butter cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Marble Pandan Butter Cake Recipe
Marble Pandan Butter Cake is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Marble Pandan Butter Cake is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have marble pandan butter cake using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Marble Pandan Butter Cake:
- Get 150 g butter - softened
- Take 120 g castor sugar
- Prepare 100 g corn oil
- Get 250 g self raising flour - sifted
- Take 1/2 Cup condensed milk
- Get 4 LARGE eggs
- Prepare 1 tbsp Ovalette
- Prepare 1 tsp vanilla extract/essence
- Make ready 1 tbsp cocoa powder or chocolate emulco
- Get (This time i uses with Pandan paste)
Steps to make Marble Pandan Butter Cake:
- 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.
- 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.
- 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.
- 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.
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