Pandan Butter Cake

by - March 27, 2019




We had a family friend visit recently.  My mother in-law asked me what type of cake would be easy make and tasty.  Butter cake came to mind straight away.  She asked if I could add pandan as she loves pandan cake, so I did :) This is the revised Mrs Ng's Butter Cake with Pandan.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.




Soft Pandan Butter Cake Recipe


Yield: 7 inch square cake

INGREDIENTS:

250g butter (room temperature)
75g brown sugar or caster sugar (I used brown sugar)
5 egg yolks (large size-60g, room temperature)
30g full cream milk
30g pandan paste (concentrated pandan juice), please refer here

230g plain flour/cake flour
1 tsp baking powder or double action baking powder
¼  tsp salt

5 egg white (large size, room temperature)
65g caster sugar
½ tsp lemon juice or white vinegar or ¼ tsp cream of tartar

Utensil: 
7" X 7" Baking Pan


METHOD:
  1. Allow butter to come to room temperature before use.  Approximately 30 - 45 minutes.
  2. Preheat oven to 170C.  Grease and line the base of baking pan with non-stick baking paper.
  3. Sift flour and baking powder in a bowl.  Add in salt and keep aside.
  4. Mix full cream milk and pandan juice together in a jar.  Set aside.
  5. Separate egg whites from the yolks.
  6. Cream butter and sugar with electric mixer till light and fluffy at low medium speed for 10 - 15 minutes.  Scrap down the sides of the bowl occasionally.
  7. Add in egg yolk one at a time and beat until well combined.  Add in half of the flour mixture, beat to combine.  Then add in 60g pandan and milk mixture and mix till incorporated.  Add in balance of the flour mixture and mix well.  Lastly, mix with spatula until well combined.
  8. Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until it just reached stiff peaks. The meringue is almost ready when it turns glossy and you see lines.
  9. Fold in the meringue into butter batter with spatula in 3 batches.  Fold gently until well incorporated.  
  10. Knock the mixing bowl on the counter few times to release any air bubbles.
  11. Pour the batter into the prepared baking pan.  Skim the top gently with spatula while pouring to break the air bubbles.  Knock the cake pan on the counter to release any air bubbles.
  12. Bake in the preheated oven at 170C for 50 - 55 minutes or until an inserted skewer comes out clean.
  13. Remove cake from oven and let it cool for 10 minutes before removing cake from the pan.  

Note:
  1. If you don't have ready pandan paste (concentrated pandan juice) and wish to bake last minute. You may blend 10 pandan leaves together with 100g milk till fine in a food processor.  Squeeze out the juice through a sieve.  You need only 60ml of mixture for the cake.
  2. Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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34 comments

  1. Hello bakewithpaws
    60g milk only without pandan juice? Thank you.

    ReplyDelete
    Replies
    1. Hi Teresa,

      Thank you for your question.
      Total liquid is 60g (pandan and milk mixture). I used milk to extract the pandan juice.

      Cheers and happy baking :)

      Delete
  2. Hi, for the oven can we know if we should use fan mode with 170 degrees for this recipe?

    ReplyDelete
    Replies
    1. Hi Trish,

      Thank you for your question. 170C top and bottom heat. We usually don't use fan mode for baking cake as it will be too hot.

      Cheers and happy baking:)

      Delete
  3. Hi, may I know why the cake will shrink after few minutes taken out from the oven?

    ReplyDelete
    Replies
    1. Hi there, thank you for your question. It is normal for the cake to sink a little bit. Cheers :)

      Delete
  4. Hi, if i were to use pandan extract instead, how much of it will you advise me to use?

    ReplyDelete
    Replies
    1. Hi Ling,

      Thank you for your question. I never used pandan extract in all my pandan cakes. I am not sure how much to use. Is there any instructions on the label? I may suggest you to add a little bit by a time until get the colour and aroma you like.

      Cheers :)

      Delete
  5. What kind of butter did you use? Was it salted or unsalted?

    ReplyDelete
  6. Hi, can I replace butter to oil. If yes ,do I have to reduce the oil quantity.thanks

    ReplyDelete
    Replies
    1. Hi Cindy,

      Thank you for asking. I never tried using other oil as it is butter cake. Sorry.

      Cheers :)

      Delete
  7. Hihi, for your pandan mixture (100ml fresh milk + 10 pandan leaves), is it ok to have it water + pandan leaves as per your earlier Pandan Hokkaido milk bread concentrate? (As I still have leftover...) will it affect the overall?

    ReplyDelete
    Replies
    1. Hi, thank you for trying the Pandan Hokkaido Milk Bread.
      I think should be ok. Please use 30ml of fresh milk and 30ml of pandan concentrate juice.

      You may also want to refer to this recipe:
      https://www.bakewithpaws.com/2018/10/pandan-cupcakes-with-gula-melaka-buttercream.html

      Cheers and happy baking :)

      Delete
  8. Hi...can i use this recipe to make 3 layers bday cake?and how many recipe i must use?i just have 20 cm round pan ( about 8 inches) with 4 cm high.
    Thanks before

    ReplyDelete
    Replies
    1. Hi,

      Thank you for your question. Actually this recipe is for 8" round cake pan. But, my is 7.5cm high instead of 4cm. I afraid the cake will over flow. Please try one first.

      BTW, the butter cake will normally be slightly hard if serve chilled. I am not sure what type of icing will you be using.

      Cheers :)

      Delete
    2. Thanks for the reply.
      So if i want to use my pan with 4 cm high,maybe i use 1,5 recipe of yours.
      I don'tknow is it enough or not.
      Or i make 2 layers only with 7,5 cm high pan.i think 2 layers is quite high enough right?

      Actually i want to make pandan gula melaka cake.the basic cake i prefer pandan butter cake.and i will use your swiss meringue buttercream recipe.is it ok?
      Sorry if i ask to many questions.

      Thanks before

      Delete
    3. Hi, Mine pan height is 7.5 cm and is higher than yours. You should reduce the recipe to 4 eggs, which mean reduce the rest of ingredients to 0.8 lesser.
      Sorry, I am a bit confused what your questions. 3 units of 8 inch round cake or 1 cake and slice horizontal to get 3 layers?
      If you want to make 3 units of round cakes in your pan, please use 4 eggs recipe for each pan.
      By the way, you will not get 7.5 cm height of cake as the cake will have a dome and sink later.
      Yes, you can icing with Gula Melaka Swiss Meringue Buttercream.
      Cheers :)

      Delete
    4. Sorry if i make you confused.
      I want

      Delete
    5. Sorry if i make you confused.i want to make the cake with 3 units of 8" round pan with 4 cm height.
      So i must reduce all the ingredients 0.8 from the original recipe right?

      If i use 8" round pan with 7,5 cm height and make with 2 recipe,is it high enough to make the birthday cake?
      I mean i will have 2 layers cake but with the 7,5 height pan.

      Thanks

      Delete
    6. No worry.. You will not get exactly 7.5cm height of cake even though you use the above recipe. I worry my estimation may be wrong. If I were you, I will try one cake bake the above recipe in 8" round pan with 7.5cm height. From there you will know how tall is the cake, then you can decide how many cakes that you need.
      I hope it helps.
      Thanks

      Delete
    7. Yes i think that is the best solution.thanks a lot

      Delete
    8. You are most welcome. Happy baking :)

      Delete
  9. Sorry i'm a little bit confused about the pandan mixture.
    So i must make pandan juice first before baking ( 10 pandan leaves+ 100 ml milk )
    And after that when i make this cake i must mix again the 30 ml pandan juice with 30 ml milk again?or i just take 60 ml from the pandan juice ( 10 pandan leaves + 100 ml milk)that i make??

    ReplyDelete
    Replies
    1. Hi, sorry for the confusion.
      Please use 30g milk and 30g pandan paste (concentrated pandan juice). Pandan paste need to be prepared in advance. Please see the youtube link above.

      If you want to bake last minute and don't have pandan paste, then you can blend 10 pandan leaves with 100ml milk. But, use 60g/ml of pandan and mixture only. It is replacement of 30g pandan paste + 30g milk.

      Cheers :)

      Delete
    2. Thanks again.1 question again.i'm sorry.
      For the gula melaka syrup,i want to know the texture.is it thick or not??
      Can i use the syrup for decorate my cake.i want to drip my gula melaka syrup on the cake.

      Thanks

      Delete
    3. No worry.. The texture is a bit runny when hot. It started to thicken when got cold. But, not very thick. If you want to drip your cake, maybe increase the amount of gula melaka slightly until the texture you like. I don't know how much as I need to try then only I know.
      Cheers :)

      Delete
  10. Hi, wanna try making your pandan butter cake, look so yummy!

    One question, the full cream milk in this recipe means any non low fat fresh milk right?

    Thks!

    ReplyDelete
    Replies
    1. Hi Fanny,

      Thank you for asking. Not too sure is the same. But, sometimes is called whole milk. If you can't find full cream milk, you can use fresh milk or non low fat fresh milk as you mentioned.

      Cheers :)

      Cheers :)

      Delete
  11. Hi,

    For baking this cake with fan, do I need to reduce it by 10C-20C?
    My oven's heating element for the top without the fan consist of only the top SIDES right and left and bottom so there is no heating element in the top middle. Hence, I would have to use the fan mode so that my oven would have the full top and bottom heating element. Appreciate the reply!

    ReplyDelete
    Replies
    1. Hi, thank you for your question. Usually, we reduce temperature 20C lower for fan-forced mode. But, I am not sure how your oven work. The best is using an oven thermometer if you have one. Please monitor closely during baking. If you see the cake starting to crack then you can reduce the temperature.

      I hope I answered your question.

      Cheers and happy baking :)

      Delete