Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/4 cup pandan juice (made from blending pandan leaves with water)
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Special Equipment Needed:
- 8-inch round cake pan
- Electric mixer
- Blender
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease the cake pan with butter and dust with flour.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream the butter and granulated sugar with an electric mixer until light and fluffy.
4. Beat in the eggs one at a time until well combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and pandan juice. Mix until just combined.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cake is baking, prepare the cream cheese frosting. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
8. Once the cake is done, let it cool completely before frosting it with the cream cheese mixture.
9. Serve and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories per serving: 300
Fat: 18g
Carbohydrates: 30g
Protein: 4g
Substitutions for ingredients:
- If you can't find pandan leaves, you can substitute with green food coloring.
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
Variations:
- You can add shredded coconut to the batter for a tropical twist.
- Instead of cream cheese frosting, you can top the cake with whipped cream and fresh berries.
Tips and Tricks:
- Make sure to let the cake cool completely before frosting it, or the frosting will melt and slide off.
- To make pandan juice, blend a handful of pandan leaves with 1/2 cup of water and strain the mixture through a fine-mesh sieve.
- You can freeze leftover pandan juice in ice cube trays for future use.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Microwave a slice of cake for 10-15 seconds to warm it up before serving.
Presentation Ideas:
Decorate the cake with fresh pandan leaves or edible flowers for a beautiful presentation.
Garnishes:
Fresh pandan leaves or edible flowers
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested Side Dishes:
Fresh fruit salad or a scoop of vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, try adding a bit more milk to the batter.
- If the cake is too dense, make sure you're not overmixing the batter.
Food Safety Advice:
Make sure to wash your hands and all equipment thoroughly before preparing the cake.
Food History:
Pandan is a tropical plant commonly used in Southeast Asian cuisine for its sweet, fragrant flavor and vibrant green color.
Flavor Profiles:
Sweet, fragrant, creamy
Serving Suggestions:
Serve the cake as a dessert or for afternoon tea.
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