It has been a while since I baked a cake. With all the CNY cookies I can’t afford the extra butter in my body ha ha… I shared this cake with a friend of mine and also my neighbor. So not all consume by us :) . I love the look and taste of this cake. I used Golden Churn butter given to me by my good friend Shereen when she came to visit last September. Thanks Shereen for the butter and all the goodies that you’ve given us.
250 gram butter – room temperature
180 gram sugar
260 gram flour
1 ½ tsp baking powder
¼ tsp salt
1 tsp pure vanilla extract
1 few drop of pandan paste
Some cocoa powder for dusting
1. Preheat oven to 350 degree F. Grease and line the base of an 8" square or round cake pan and with parchment paper. Sieve flour, baking powder and salt and set it aside.
2. In a stand mixer, cream butter and sugar until light and fluffy, scraping the side of the bowl occasionally. Add eggs one at a time, beating well after each addition. Add vanilla essence. Fold in the flour mixture and milk in 3 batches.
3. Divide batter into 2 portions leaving one portion plain and the other with a few drops of pandan paste.
4. Spoon a few dollop of both batter into the baking pan, dust it with cocoa powder, and repeat the same again to the rest of the batter.
5. Tap the baking pan on the counter top a few times to even out the batter. Bake in the oven for 50 minutes to an hour or until toothpick inserted into the center comes out clean.
6. Remove cake from oven and let it cool in pan for 5 minutes before inverting onto a cooling rack