Easiest Way to Prepare Appetizing Marble Pandan Butter Cake

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Marble Pandan Butter Cake. Check Our Step-By-Step Guide To Bake Up A Sweet Treat For Your Loved Ones. Cream butter & sugar until pale & fluffy. Next, add eggs in batches followed by condensed milk, ovalette & vanilla essence, mixing well after each addition.

Just like my Marble Cake, this cake tastes best when stored overnight. Divide the mixture into two equal portions. Add pandan paste/juice and green food colouring into one portion and mix well. You can cook Marble Pandan Butter Cake using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Marble Pandan Butter Cake

1. You need 150 g of butter - softened.
2. Prepare 120 g of castor sugar.
3. It's 100 g of corn oil.
4. You need 250 g of self raising flour - sifted.
5. You need 1/2 Cup of condensed milk.
6. You need 4 of LARGE eggs.
7. It's 1 tbsp of Ovalette.
8. It's 1 tsp of vanilla extract/essence.
9. It's 1 tbsp of cocoa powder or chocolate emulco.
10. You need of (This time i uses with Pandan paste).

Pour the white and green cake batters alternately into a square baking pan already lined with parchment paper. Sieve flour, baking powder and salt and set it aside. Level the top of the pandan batter. To make this cake, start by creaming butter and sugar until the mixture turned light and fluffy.

Marble Pandan Butter Cake instructions

1. 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..
2. 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..
3. 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..
4. 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..

Add the vanilla extract, and beat that into the batter. Add the egg yolks, one at a time, and beat each one into the batter before adding the next. The rich, green pandan leaves (Asian Vanilla) impart a distinctly warm, nutty, sweet, vanilla-like aroma to complement the golden swirls of traditional vanilla. A marble cake for the ultimate vanilla fan. To make a natural pandan extract, it's as easy as blending together the leaves with water.