Here is a fragrant butter cake that you can enjoy with your favorite beverage. This Pandan Butter Cake is made from homemade pandan extract. If you are unable to obtain fresh or frozen pandan (screwpine) leaves, use store bought pandan paste. Here’s the RECIPE.

Recipe by Mama Ding

Total Time | 1 hr 30 mins

Prep Time | 40 mins

Cook Time | 50 mins

Yields : One 8 inch/20 cm square cake

Ingredients

Ingredients A

230 g unsalted butter
150 g sugar
3 egg yolks (from 3 large eggs)
200 g plain flour, sifted
2 tbsp homemade pandan extract or 3/4 tsp store bought pandan paste*
1 tsp salt
2 tsp baking powder
60 ml milk
Ingredients B
3 egg whites (from 3 large eggs)
50 g sugar
1 tsp lemon juice/vinegar

Method

01 Separate the egg yolks from the egg whites.

Set aside the separated eggs, butter and milk for 30 mins (to get to room temperature).

02 Lightly grease or line an 8 inch/20 cm square cake pan.

In a large bowl, whisk together the flour, salt and baking powder. Set aside.

03 In your mixer bowl and using a whisk attachment, whisk the egg whites from Ingredients B on medium speed. Whisk until frothy, about 2 mins. Add the lemon juice/vinegar and continue whisking for 1 min.

Add the sugar in 3 batches, whisking for 1 or 2 mins after adding.

Increase speed to high and whisk until the meringue is glossy and stiff, about 5 - 6 mins. When you tip the bowl upside down and the meringue stays stiff and does not drop then it is ready.

Transfer the meringue into another bowl and set aside.

04 Preheat the oven to 170 C/340 F.

In your clean mixer bowl and using the paddle attachment, beat the softened butter and sugar on medium speed until pale and creamy. It should take about 3 -4 mins. Scrape down the sides one or twice.

Add the egg yolks, one at a time, beating well before adding the next.

05 Reduce speed to low. Add the flour mixture (from step 02) alternately with the milk, beginning and ending with flour.

Spoon in some flour first, beat for 30 sec then add some milk then flour again. Beat for 30 sec. Repeat 2 more times.

Stop the mixer. Remove the mixer bowl.

Add the pandan extract or pandan paste. Use a spatula to scrape the sides and mix everything until well-combined. Do not overmix. You will get a thick batter.

06 Add 1/3 of the meringue from step 03 to the cake batter from step 05. Use your spatula and fold to mix well.

Add another 1/3 of the meringue then scrape the sides and fold to mix the batter. Add in the final 1/3 of the meringue and mix by folding until you get an evenly colored batter.

07 Pour the cake batter into the prepared cake pan. Smooth the top with the spatula. Then tap the cake pan on the counter a few times to release air bubbles.

Bake in the preheated oven at 170 C/340 F for 50 mins or until an inserted skewer comes out clean.

08 When the cake is cooked, remove from oven and tap 2 to 3 times on the counter to minimize shrinkage. Allow to cool inside the cake pan for 5 mins before removing and cooling on a wire rack.

Allow cake to cool completely before slicing and serving.

This cake will taste better eaten the following day. Store in a covered container at room temperature for up to 3 days, in the refrigerator for up to 7 days and in the freezer for up to a month. Thaw frozen cake in the refrigerator overnight before consuming.

Notes

To make homemade pandan extract:

Clean and cut 30 or more pandan (screwpine) leaves. Cut into 1 inch/2 cm lengths.

Blend with half cup water. Strain to remove the pulp. Squeeze the pulp to get as much extract as possible.

Store in a glass and leave overnight in the fridge. The next day, discard the clear liquid at the top and use the bottom dark green layer as your pandan extract. Store in a covered container in the fridge for up to 1 week.

If using homemade pandan (screwpine) extract, the color is natural. Using store bought pandan paste will give you a bright green cake.

Use cold eggs when separating the egg yolks from the egg whites. It is easier to separate.

Adjust baking time and temperature accordingly with your own oven.