Zebra Butter Cake (Pandan & Chocolate)
INGREDIENT:
• Cake Batter:
• 150g Anchor Salted Tinned Butter
• 150g Caster Sugar
• 2 Whole Egg Grade B
• 1 tsp Vanilla Essence
• 215g All Purpose Flour
• 2 tsp Baking Powder
• 2 tsp Salt
• 200g Anchor UHT Whipping Cream
• Other Ingredients:
• 3 tsp Pandan Essence
• 40g Cocoa Powder
INSTRUCTIONS:
Cake Batter:
- Preheat oven at 165°C. Grease the loaf pan by brushing with soft butter or using oil spray.
- Using a mixing bowl with paddle attachment, add in Anchor Butter and sugar and beat at medium speed until fluffy.
- Add in eggs, one at a time, and then vanilla essence. Mix well.
- At another side, sift flour, baking powder, and salt together. Then add into the mixture and mix well.
- Lastly, warm the Anchor Whipping Cream, then add into the mixture and mix well.
6.Divide the batter into 2 parts in different bowls. First part mix with pandan essence and another part mix with cocoa powder. Transfer the 2 batters in different piping bags.
7.To fill in the 3X6 inch loaf pan, alternately pipe pandan batter and chocolate batter to create the zebra effect.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Enjoy you Zebra Butter Cake.
Note:
- Using 500g(3X6inch) rectangular loaf pan.
- Anchor Tinned Butter can be substituted using Anchor Salted or Unsalted Butter.
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