Monday, October 10, 2016

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. 

Pandan Butter Cake

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 

40g Castor Sugar 幼糖 
5 Egg Whites 蛋白

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

Directions 做法

Preheat oven to 170C degrees.

Line the base and grease the sides of a 22-23cm square cake pan. Set aside.

Cut 6-7 pcs of fresh pandan leaves into 1-2cm short lengths. Blend with 80g Water. Strain and reserve the juice. Set aside.

In a mixing bowl of a stand mixer, cream butter with the castor sugar until pale and fluffy. 

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

Add vanilla extract and combine evenly. 

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.

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

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.

Remove 1/3 of the cake batter into a bowl. Fold in (C) until evenly combined.


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. 

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.

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

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

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