Another pandan cake, hope you are
not getting tire of it, luckily my family and friends and colleagues still very
welcome with any of my bakes lol.
After the pandanchiffon cake with gula melaka, I was thinking why not incorporate it to butter
cake as well. As I love Mrs Ngsk's butter cake, so I decided to modify from
this recipe.
A bit charred on the top of the cake, I was busy preparing another baking so didn't monitor the cake. In order to post daily for this coconut theme, I need to bake or cook a few recipes per day as I can only do it during my off days which are Sat and Sun.
A bit charred on the top of the cake, I was busy preparing another baking so didn't monitor the cake. In order to post daily for this coconut theme, I need to bake or cook a few recipes per day as I can only do it during my off days which are Sat and Sun.
Ingredients :
115g hard salted butter
100g eggs, no shell (2 large eggs)
25g + 35g sugar
95g self raising flour, sifted
25g + 35g sugar
95g self raising flour, sifted
5g coconut powder
20ml coconut milk
20ml coconut milk
15g homemade pandan extract
40g gula melaka, break into very small pieces
adequate desiccated coconut for topping
40g gula melaka, break into very small pieces
adequate desiccated coconut for topping
Method :
1. Preheat oven at 180C. Line the base and grease the sides (greasing helps the cake’s sides to rise)
2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 25g sugar and and beat until stiff. Set aside. (I put it in the fridge due to hot weather)
3. Cream butter and 35g sugar until pale and fluffy. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in pandan extract and
1. Preheat oven at 180C. Line the base and grease the sides (greasing helps the cake’s sides to rise)
2. Separate the eggs, and place the whites into a medium sized bowl. Beat egg whites until soft peaks, gradually add 25g sugar and and beat until stiff. Set aside. (I put it in the fridge due to hot weather)
3. Cream butter and 35g sugar until pale and fluffy. Put in egg yolks one by one and beat well after each addition.
4. Put in half the flour and mix on low speed until incorporated. Put in pandan extract and
coconut milk in 2 additions and mix until well incorporated. Mix in
balance of flour.
5. Put 1/3 of the meringues in and whisk to well combine, fold in the balance meringues and mix well.
6. Pour 1/3 of the batter into pan, sprinkle half of the gula melaka bits, repeat this process twice until finish with pouring of the batter.
7. Sprinkle desiccated coconut on the cake. th8. Bake for about 25 - 30 mins. or until skewer come out clean.
5. Put 1/3 of the meringues in and whisk to well combine, fold in the balance meringues and mix well.
6. Pour 1/3 of the batter into pan, sprinkle half of the gula melaka bits, repeat this process twice until finish with pouring of the batter.
7. Sprinkle desiccated coconut on the cake. th8. Bake for about 25 - 30 mins. or until skewer come out clean.
Verdict
The cake is soft and moist, full of pandan and coconut fragrance, with the added gula melaka bits really enhance the taste and fragrance further. My family and colleagues given thumbs up although a few said is a bit sweet due to the gula melaka bits. Another keeper.
This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY
and hosted by Jess of Bakericious
味道一定很棒哦！like
ReplyDelete哇，好香的蛋糕！请一片来。。。。
ReplyDeleteSo lovely!
ReplyDelete