Pandan Butter Cake

Wendy Sim, from @ladyleflour, shared this Asian Recipe for a Pandan Cake! This Pandan Butter cake is filled with Asian flavors such as coconut milk and pandan paste* (find below about pandan paste)


250g salted butter (since it’s a butter cake, use the best butter you can find)

110g of caster sugar + 20g of light brown sugar

4 egg yolks

210g self-raising flour

70 ml of coconut milk

1/2 tsp pandan paste

4 egg whites

50g caster sugar

1. Preheat the oven to 300F/170C

2. Grease and line an 8″ round pan. 

3. With a stand mixer, cream the butter and the mix of caster sugar and soft brown sugar together until light and fluffy. 

4. Add in the egg yolks one at a time until well incorporated.

5. Change to the lowest speed setting, add in the half of the flour and half of the coconut milk and pandan paste until well combined before you add in the remaining half. Once all the flour is well incorporated, stop mixing. 

6. Prepare the meringue by whisking the egg whites until foamy before slowly adding in the caster sugar. Whisk until stiff peaks form. 

7. In 3 batches, fold the meringue into the egg yolk batter. Fold gently until no white streaks can be seen. 

8. Pour the batter into the lined cake tin. and bake at 300F/170C for 45 mins. 

9. Test with a skewer to ensure it comes out clean. Leave the cake to cool on a wire rack before serving. 

*You can find the Pandan essence, also known as pandanus extract or screwpine paste, is a delightful scent that’s used throughout SE Asia especially Thailand. … Often rice is flavored with pandanus essence and coconut milk to create various desserts such as crystal sticky rice & pandan custard.

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