Pandan Vanilla Marble Cake recipe
A simple Pandan cake recipe with vanilla flavor. Easy to make and the perfect treat for parties!
Ingredients
For the vanilla batter:
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 2 pinches of salt
- 120 g butter – softened
- 1/2 cup sugar
- 2 egg whites
- 1/4 cup coconut water or plain water
- 1/4 cup milk
- 1 tsp vanilla extract or vanilla paste
For the pandan batter:
- 3/4 cup flour
- 3/4 tsp baking powder
- 1 pinch of salt
- 60 g butter – softened
- 1/4 cup sugar
- 1 egg white
- 1/4 cup pandan extract see Step 1 of process
Instructions
- With a food scissors, cut three pandan leaves (slightly wilted leaves) into small pieces, and add to a blender. Then add in one tablespoon of water at a time until the leaves blend into a fibrous, green mix.
- Finally, pour through a strainer, and squeeze the fibers to release all the green water. Set bowl of pandan water aside.
- Preheat oven to 350F (175C). Grease a 9-inch round cake pan with butter.
- In two separate bowls, mix the dry ingredients (flour, baking powder, salt). Set aside.
- In another two separate bowls, cream together the sugar and butter. Then mix in the remaining ingredients.
- Add the dry ingredients into the wet ingredients, and combine well, but being careful not to overwork the batter.
- Take turns adding the vanilla and pandan batter to the pan – using the ratio of two spoonfuls of vanilla batter to one spoonful of pandan batter.
- Once the batter is all in the pan, it is important to lightly bang the bottom of the pan on the counter until all of the air bubbles in the batter are gone. Finally, use a knife to swirl patterns into the batter.
- Bake for around 45 minutes – it’s done when a toothpick poked in the middle comes out clean. When done, set on a cooling rack for at least 15 minutes before serving.
Notes
- My pandan marble cake cracked quite a bit on top. To help prevent cracking (even though it does make the cake look more appetizing), keep in mind my mistakes:
1. My oven in Asia heats up really quick on top causing the cake to rise too fast. When baking, place the cake on the center rack and be careful not to set the temperature above what’s stated in the recipe.
2. I’m impatient, opening the door of the oven to check too often. This will make the temperature of the oven fluctuate, effecting the baking process. Keep that oven door closed, allowing the cake to bake at a steady temperature.
3. I added too much baking powder causing the cake to rise too much. I’ve decreased the amount in my recipe here.
4. I left too much air in the batter, causing cracks and bubbles to form as the air escaped during baking. Two reasons for this - I overmixed the batter (the lesson I never seem to learn), and I didn’t lightly bang the cake enough to release all the trapped air.
Tried this recipe?Let us know how it was!