Sunday, August 19, 2012

Topo Map Love Cake

When I saw this cake on Wendy's blog, I was fascinated by the beautiful lines on her butter cake. I just had to try it out myself! Finally weekend is here and I can bake this beautiful cake.  The cake turn out well after baking with slight cracks on the top but it's a nice butter cake with firm crumbs.

Well, I am reposting the recipe here for easy reference in case I want to bake this again, you can check out Wendy's blog to drool over her beautiful cake.

Recipe adapted from Wendy from Table for 2 
  • 250gm butter
  • 250gm sugar (I used 180gm)
  • 5 medium eggs
  • 300gm cake flour
  • 1 tsp baking powder
  • 125ml evaporated milk
  • 1 tsp vanilla extract
  • 1 tsp pandan paste
  • Cocoa powder for creating the topo lines 

  1. Cream butter and sugar until pale and fluffy.
  2. Beat in eggs, one by one, beating well after each addition.
  3. Sift half the flour into the butter mixture and beat on low speed until well combined.
  4. Mix in the evaporated milk until well combined.
  5. Sift the balance of flour into the mixture and beat on low speed until combined.
  6. Divide the batter to two. Mix vanilla extract to one part and pandan paste to the other.
  7. Preheat oven to 180 deg cel and lined a 8" square pan.
  8. Spread 1/2 the pandan batter (or vanilla whichever you prefer) into pan. Level it.
  9. Evenly sift a thin layer of cocoa powder over.
  10. Very very gently dollop half of the other colour over and gently level it. Repeat the sifting of cocoa powder.
  11. Repeat layering with both colours, with the final layer clean (no cocoa powder on top).
  12. Bake for 45 minutes or until toothpick comes out clean.