Pandan Butter Cake - by Abigail Ngan

Leopard Print Pandan Butter Cake made 100% extracted from pandan leaves.

Pandan Butter Cake:
6 Eggs (Whites and Yolks separated)
90ml castor sugar
150g unsalted butter, melted
30ml Fresh milk
20ml Pandan juice
180g cake flour
1 tsp baking powder
1. Beat egg whites till thick. Gradually add 90g castor sugar till egg whites reach stiff peaks.
2. Add egg yolk (one by one) and mix with hand mixer.
3. Add in melted butter.
4. Add in milk and pandan juice.
5. Sift both cake flour and baking powder into mixture. Fold till just evenly
6. Bang mixing bowl against worktop 3-4 times to get rid of big air bubbles.
7. Pour batter into baking pan. (I greased with butter)
8. Under preheated oven of 160C. Bake for 40 minutes.
For Leopard Print please refer to the link below.
Enjoy baking
Fiona Lau
— feeling happy.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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