班兰奶油蛋糕 Pandan Butter Cake

Among the many attempts with butter cake making, Mrs. Ng's version of vanilla butter cake is still the best. 

在我所尝试制做的奶油蛋糕中，还是Mrs. Ng's版本的最好吃且成功率高。

This is my third attempt with but adapted version of the best vanilla butter cake I have made and also the most viewed recipe in my blog. 

这是我第三次采用我所制作的的奶油蛋糕中最吃香及受博友喜爱的版本所改编的食谱。

班兰奶油蛋糕 
Pandan Butter Cake

Ingredients 

(A)
288g Salted Butter 室温软化咸奶油, softened at room temp

5 Egg Yolks 蛋黄

135g Castor Sugar 幼糖

250g Self Raising Flour 过筛自发粉, sifted

75ml UHT Fresh Milk 鲜奶
2 Tsp Pure Vanilla Bean Extract 纯香草精 

(B)

40g Castor Sugar 幼糖 
5 Egg Whites 蛋白

(C)
40g Pandan Juice 班兰汁
Few Drops Green Food Coloring 食用绿色素

Directions 做法

Preheat oven to 170C degrees.

烤箱预热至170℃度.

Line the base and grease the sides of a 22-23cm square cake pan. Set aside.
准备一个22-23cm正方形蛋糕模，模底铺上一层烘培纸，边沿刷上奶油后搁置备用。


Cut 6-7 pcs of fresh pandan leaves into 1-2cm short lengths. Blend with 80g Water. Strain and reserve the juice. Set aside.
取6-7片新鲜班兰叶，切成1-2cm小段放入食物搅拌机，倒入80克清水一起搅碎，过沥取汁后搁置备用。

In a mixing bowl of a stand mixer, cream butter with the castor sugar until pale and fluffy. 
把糖及奶油放入搅拌机的碗中以中速拌打至柔滑松发。

Add in egg yolks into the batter，one at a time and mix well after each addition until well combined. 

将蛋黄分次混入已打松发的奶油糊里搅拌至均匀。

Add vanilla extract and combine evenly. 
加入香草精混匀。

Add in half of the sifted flour and mix on low speed until combined. Add milk in 2 additions until incorporated. Add in the remaining flour and mix on low speed till combined.

把一半已过筛的发粉加入以上的奶油蛋黄糊里，以慢速搅拌混合。再将牛奶分两次混合面糊，之后把剩余的发粉混入继续以慢速搅拌至均匀。

Place egg whites in a mixing bowl and beat until frothy. Add castor sugar and continue beating until stiff peaks. 

将蛋白混合碗中，打至发泡再把幼糖加入继续打发至达到了干性发泡的状态。那就是当提起打蛋器的时候，蛋白能拉出一个短小直立的尖角。

Transfer half of the egg whites mixture into the batter and continue mixing on low speed until incorporated. Fold in the balance egg whites to the batter.

最后把一半的蛋白霜加入面糊继续以慢速度混合均匀，其后将剩余的蛋白霜用橡皮刮刀轻轻翻拌均匀（从低部往上翻拌，不要划圈搅拌以免蛋白消泡）。

Remove 1/3 of the cake batter into a bowl. Fold in (C) until evenly combined.
取出1/3蛋糕糊置于碗中。拌入材料C，拌匀。

Transfer heaps of the vanilla flavour batter into the prepared baking pan.  Randomly drop spoonfuls of the pandan cake batter into the pan. Add in the balance cake batter into the cake pan and level. 

将香草味蛋糕糊分次倒入蛋糕模具，同时也分次用汤匙把班兰蛋糕糊加入蛋糕模里。抹平。

Bake in preheated oven at the lower 2nd baking rack at 170C degrees for 15 mins and another 35-45 mins on 150C degrees, or until skewer inserted comes out clean.

放进预热烤箱最低地而层以170℃度烘烤15分钟，再把烤箱温度调低至150℃度烘烤35-45分钟，直到蛋糕完全熟透为至。

Unmould cake from pan and leave to cool on cooling rack.

烤好后的蛋糕从烤箱取出，脱模放在冷却架上待凉。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog