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Butter-Pandan Marbled Cake


250g butter, softened180g caster sugar4 eggs (60g each), room temperature1/2 tsp vanilla extract190g plain flour60g cornflour1 tsp baking powder1/4 tsp salt60g coconut milk1/2 tsp pandan paste

Cooking Instructions:

Preheat oven to 170 deg C. Grease and line an 8 inch round cake pan.Sift plain flour, cornflour, baking powder and salt together. Set aside.Beat the butter until soft. Then add in sugar and beat until light and fluffy.Beat in eggs, one at a time and beating well after each addition. Add vanilla extract and beat until combined.With the mixer on slow speed, alternately add in the flour mixture and coconut milk, in three additions, beginning and ending with the flour.Divide batter into two portions. Add pandan paste into one portion and mix to just combined.Place a spoon of the plain batter onto the middle of the cake pan and top it with a spoonful of the pandan batter. Continue with alternating batters, making sure to keep placing them into the centre with each additionBake for about 50 – 60 minutes or until a skewer inserted into the centre of the cake comes out clean.Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.

Source : Minty’s Kitchen


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