Recipe of Super Quick Homemade Marble Pandan Butter Cake
Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Speedy Marble Pandan Butter Cake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Marble Pandan Butter Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Marble Pandan Butter Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few ingredients. You can have Marble Pandan Butter Cake using 10 ingredients and 4 steps. Here is how you cook it.
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Ingredients and spices that need to be Take to make Marble Pandan Butter Cake:
- 150 g butter - softened
- 120 g castor sugar
- 100 g corn oil
- 250 g self raising flour - sifted
- 1/2 Cup condensed milk
- 4 LARGE eggs
- 1 tbsp Ovalette
- 1 tsp vanilla extract/essence
- 1 tbsp cocoa powder or chocolate emulco
- (This time i uses with Pandan paste)
Steps to make Marble Pandan Butter Cake
- 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.
- 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.
- 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.
- 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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