i love cake...a lot. and pandan...which reminds me of all the jiggly, 3-layer vietnamese desserts and green colored waffles that i get in LA with my family. or how about che chuoi with pandan?? MMM makes me freak out. pandan also reminds me of being stuffed to the brim because most of the time i have no control on how much i eat, when i eat or what i eat when i'm with my family. it's like a whole week long eat-a-thon where i feel like this if you've ever seen this movie you know exactly what i'm talking about.
i got a bit geeky when i happened across a cake recipe in an old pillsbury cookbook where the batter was baked in a round pyrex bowl . those ladies from the 50s were crafty.
i have to admit...i envisioned frosting the round cake to make it look like a flower because i really wanted to play up the fact the cake is domed shaped! so why not cover it in delicious pandan buttercream. the color is so iconic to me.
oh and thanks to my brother for being my awesome hand model in the last photo.
white butter cake with pandan frosting
for the cake:
4 egg whites
1 1/3 c sugar
2 1/4 c sifted all-purpose flour
1/2 t salt
1/2 c butter
1/2 t vanilla extract
1 c milk
for the frosting:
2 sticks salted butter
5 1/2 c. powdered sugar
1/4 t. pandan extract
2 T milk
1) heat oven to 350 F
2) grease and flour 1.5 qt pyrex glass bowl.
3) beat egg whites at high speed until soft peaks form, add 1/3 c sugar. Continue beating until stiff peaks form. Set aside.
4) sift flour with baking powder and salt.
5) cream butter and 1 c sugar until light and fluffy ~7 mins. Blend in vanilla extract.
6) at low speed add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients.
7) fold in egg whites.
8) pour batter into glass bowl and bake for at least 1 hr 10 mins or until a knife inserted in center of cake comes out clean.
9) beat butter for the frosting. add powdered sugar, then pandan extract and milk. beat for ~7 mins.
10) let the cake cool completely before frosting. frost cake lightly and chill for 25 mins.
11) using a large, round piping tip (i used 809 wilton tip). pipe dots the size of dollar coins along the base of the cake in a row. using a small spoon, lightly press and drag the frosting up to create a petal.
12) continue this technique by piping another row of round circles, slightly overlapping the 1st layer. keep repeating until you reach the top of the cake, placing 5 dots in the center with enough space to drag frosting to the center.