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Before you jump to Marble Pandan Butter Cake recipe, you may want to read this short interesting healthy tips about Snacks that give You Power.
Eating healthy foods makes all the difference in the way you feel. We tend to feel way less gross when we increase our intake of nutritious foods and lower our consumption of unhealthy foods. A salad tends to make us feel better than a piece of pizza (physically anyway). Sometimes it’s hard to find healthy foods for something to eat between meals. Shopping for snacks can be a struggle because you have a great number of options. Here are a handful of healthy snacks that you can use when you need a quick pick me up.
Whole grain snacks are an excellent choice for a fast wholesome snack. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for lunch. Eating on the run can easily be more healthy with wholesome chips and crackers. Selecting whole grain foods is always much better than eating the refined grains we commonly find in our grocery stores.
A large selection of quick health snacks is easily accessible. Determining to live a healthy lifestyle can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to marble pandan butter cake recipe. You can have marble pandan butter cake using 10 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Marble Pandan Butter Cake:
- Get 150 g butter - softened
- You need 120 g castor sugar
- You need 100 g corn oil
- Get 250 g self raising flour - sifted
- Use 1/2 Cup condensed milk
- Provide 4 LARGE eggs
- Take 1 tbsp Ovalette
- Use 1 tsp vanilla extract/essence
- Take 1 tbsp cocoa powder or chocolate emulco
- Take (This time i uses with Pandan paste)
Instructions to make Marble Pandan Butter Cake:
- Cream butter & sugar until pale & fluffy. Stir in corn oil. Mix well. Next, add eggs in batches followed by condensed milk, ovalette & vanilla essence, mixing well after each addition. Fold through sifted flour until batter is smooth.
- Divide cake batter into 2 equal portion (2 bowls) - plain & cocoa. Stir 1 tbsp of cocoa powder into one of the bowls. (im out of cocoa this time i use Pandan paste). Preheat oven to 160 C.
- Grease baking tray with butter & line with baking paper. Scoop 3 tbsp of each cake batter & dollop this batter into the tin by alternating the two colours- starting with the plain one then followed by cocoa batter. Tap the the tin on your work surface to ensure that there arent any air bubble.
- Bake at 160 C (depending on the oven) for 50mins or until a skewer inserted into the centre comes out clean. Transfer to a cooling rack & leave to cool. Will keep for 3 days or freeze for up to 3 months.
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