Zebra Pandan Softy Butter Cake

Ingredient

Method

A: 120g unsalted butter, room temp. 50g caster sugar 50g sour cream 20g condensed milk  6 B egg yolks 200g low protein flour 2 tsp baking powder 1 tsp baking soda 155g Kara coconut cream extract  Flavor: 15g pure pandan powder 15g freeze pandan powder 25g Kara coconut cream extract    B: 6 B egg whites 100g caster sugar 1/4tsp cream of tartar

1. Use an electric mixer, cream the butter and sugar with medium speed until pale and fluffy. 2. Add in  egg yolks gradually, one egg yolk at a time. Beat well after each addition. 3. Turn the speed to low, mix in half the flour until incorporated. Add in milk and sour cream and mix until well. Then mix in the balance flours. Divide the batter into two equal portions. First portion mix with pandan flavor and the other portion remain as plain batter. Set aside 4. In another bowl, beat the egg whites until bubble stage, add in sugar gradually and beat until stiff peak. Divide into two equal portions. 5. Fold 1/3 of the first portion of meringue into the pandan batter to lighten it. After that, fold into remaining meringue and mix until well combined. Repeat for plain batter. 6. Pour batter into 7/8" cake pan lined with baking paper on bottom. 7. Bake in a preheated over at 180C about 55-60 minutes.