Pandan Gula Melaka Butter Cake 牛油斑斓蛋糕

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This pandan gula Melaka cake is very fragrant. You can taste the pandan flavour in the cake, the sweetness from the gula Melaka syrup and the rich and creamy Swiss meringue buttercream.😘






Pandan Gula Melaka Butter Cake 牛油斑斓蛋糕


Ingredients材料：

200g     Cake flour  低筋面粉 （过筛）

1/2 tsp  Baking powder 发粉 

1/2 tsp  Baking soda 苏打粉 

4pcs       Eggs 鸡蛋 

160g     Sugar 糖  

5 tbsp    Pandan juices斑斓水 (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)

130g    Melted Butter融化牛油   (dissolve over a pot of hot water隔水煮溶待冷)


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.

(Each oven may vary in temperature, please adjust the time)


Palm Sugar Syrup:

125g     Palm Sugar – 2 pieces

1            Pandan Leaf 

150ml   Water 

1 Tbsp   Corn Starch (Mix with 1Tbsp water)*


Method:

  1. Mix all the ingredients and cook over low heat until palm sugar has disolve. Add in starch water and boil for 1 mins. Turn off the heat. 
  2. Sift the syrup and keep aside.


Swiss Meringue Buttercream

Ingredients:

2           Egg whites (60g)

120 g    Castor sugar

200 g    Unsalted butter

1/2tsp   Vanilla essence


Method:

  1. Combine sugar and eggs in a bowl. Cook with double boiler method until the sugar melts.
  2. Make sure the fire is not too strong and the water does not reach the base of the bowl.
  3. When the sugar has melted, beat until the bowl cools.
  4. Add unsalted butter little by little with medium speed.
  5. When it has expanded, add vanilla essence and beat well.
  6. Put in a piping bag and decorate the cake as desire.
  7. Store the balance buttercream in an airtight container and store in the fridge.

Happy Baking!


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