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