Singaporean Pandan Butter Cake

Ingredients

• 230 gr unsalted butter, room temperature
• 150 gr sugar
• 4 large eggs (75gr)
• 200 gr medium protein flour
• 1/2 tsp salt
• 2 tsp baking powder
• 80 ml thick coconut milk
• 1 tsp pandan extract
• 4 egg whites (120gr)
• 1/2 tsp lemon juice / cream of tartar
• 50 gr sugar

How to make

• 1. Preheat the oven to 170°C from top to bottom. Prepare a square tin (20x20x7cm), line it with parchment paper on all sides.
• 2. Make meringues. In a bowl, beat egg whites until foamy. Add lemon juice / cream of tartar, mixer 1 minute. Add sugar in 3 stages, mixer until stiff / stiff peak.
• 3. In another bowl, mix butter, sugar, pandan extract, coconut milk, and egg yolk until soft and thick. Add flour, baking powder and salt. Stir with a spatula until well blended and homogeneous.
• 4. Enter the meringue into the flour mixture in 3 stages while stirring with a spatula until well blended.
• 5. Pour the batter into the pan. Smooth the surface. Tap 3-4 times to remove air bubbles.
• 6. Bake in the oven for 20 minutes. Then lower the oven temperature to 150°C and bake for 25-30 minutes until the center of the cake is perfectly cooked (do a toothpick test). Turn off the oven.
• 7. Beat the oven 3-4 times so that the surface of the cake does not shrink. Serve when the cake is completely cold.

Location:

Share :