This is a sugee cake with a twist! Traditional sugee cake is actually very sinful as it is loaded with large amount of egg yolks! This particular recipe uses lesser eggs just like a normal butter cake, but I find the butter is too much, 300gm butter for a 7" cake! The baking paper was smeared with oil when I removed it from the cake >.< Though it makes the cake moist and flavorful, I will reduce the butter slightly if I attempt this cake again :) Besides the moist and lovely pandan flavour, I absolutely loves the soothing green hue ^.^ and yes like any other butter cake, it taste better after the following day!
- 300gm butter (I will reduce the amount next time)
- 190gm sugar
- 4 eggs
- 120gm cake flour
- 5gm baking powder
- 200gm semolina
- 200ml fresh milk
- 1 tsp pandan paste (Koepoe brand)
- Soak semolina with fresh milk for 6 hours. (I chill it overnight)
- Beat butter and sugar until creamy.
- Add in eggs, one at a time, beating well after each addition. Beat in pandan paste.
- Sift in flour & baking powder, alternate with soaked semolina.
- Spread batter into a lined 7" square pan. Bake in preheated oven at 160 deg cel for 60mins or until a skewer inserted comes out clean.
- Cool in pan for 10 mins before unmoulding onto wire rack to cool completely.
Recipe adapted from Kevin Chai's I Love Butter Cake Too