Marble Pandan Butter Cake
Marble Pandan Butter Cake

Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, marble pandan butter cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Marble Pandan Butter Cake is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Marble Pandan Butter Cake is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have marble pandan butter cake using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Marble Pandan Butter Cake:
  1. Make ready 150 g butter - softened
  2. Take 120 g castor sugar
  3. Make ready 100 g corn oil
  4. Make ready 250 g self raising flour - sifted
  5. Take 1/2 Cup condensed milk
  6. Take 4 LARGE eggs
  7. Take 1 tbsp Ovalette
  8. Get 1 tsp vanilla extract/essence
  9. Take 1 tbsp cocoa powder or chocolate emulco
  10. Make ready (This time i uses with Pandan paste)
Instructions to make Marble Pandan Butter Cake:
  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.

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