软软的班兰牛油蛋糕 Pandan Butter Cake

use1

I seldom bake butter cake.  Ah..I prefer the light weight and soft chiffon cake more. Heh. But Hub likes butter cake, so I decided to finish the pandan leaves I had. I love the nice soft texture it turns out and the greeny colour. Nice…but I don’t dare to eat too much…lol

Butter Cake which was also my first cake when I started out baking 9 years ago, and it was also related to one unhappy incident. But then, I must really thank that person who really spurred me to bake more and better cakes since then…. 

 

use1_recipe

Recipe translated in English

unsalted butter 180g
sugar 80g
egg 2
60ml pandan juice
20g milk
Plain flour 220g
baking powder 1tsp

Cream butter and sugar till fluffy and light. Add eggs at a time and beat well. Fold in the flour, baking powder, pandan juice and milk.

Bake in preheated oven at 170C for 40min.

Note: I used a 6″ inch round cake tin.

(adapted from Hslingkitchen)

 

 

 

Advertisements

2 thoughts on “软软的班兰牛油蛋糕 Pandan Butter Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s