Pandan Butter Cake牛油斑斓蛋糕

There are some leftover egg yolks and egg whites in the fridge... so I used them to make this light butter cake. 

👆Natural colour from pandan juice, no added any colouring.

Pandan Butter Cake牛油斑斓蛋糕

Ingredients材料：

Cake flour 低筋面粉 200g（过筛）

Baking powder发粉 1/2 tsp

Baking soda苏打粉 1/2 tsp

Eggs鸡蛋 4粒

Sugar糖  160g

*Pandan juices斑斓水 5 tbsp

Melted Butter融化牛油  130g (隔水煮溶待冷)

*5 pandan leaves and 5 tbsp of water, blend in a food processor, filtered (5片斑斓叶和5汤匙水，用搅果机搅拌，过滤)

Method:

1. Beat the eggs, sugar and pandan juices until fluffy and thick.

2. Sift the flour, baking powder and baking soda together. Add into the batter in two portions and mix well.

3. Take a little batter and stir in the melted butter. Then pour into the batter and mix until well combined.

4. Pour the batter into an 8-inch mold with greased paper.

5. Put it into the preheated oven at 170ºC and bake for 35 minutes, then turn to 180ºC and bake for 10 minutes.

*(please adjust the time & temperature according to your oven!)

做法：

1. 鸡蛋，糖与斑斓水用低速打发再转去快速搅打至松发浓稠。

2. 面粉，发粉与苏打粉，一起过筛。分次加入面糊搅拌均匀。

3. 取少许面糊拌入溶化牛油中搅拌。再倒入面糊中拌至完全均匀。

4. 面糊倒入铺了油纸8寸模。

5. 送入已预热烤箱170ºC烤35分钟，再转去180ºC烘烤10分钟。

*（每个烤箱温度不一，请自行拿捏喔！）

Happy Baking!