Butter-Pandan Marbled Cake

Ingredients:

250g butter, softened

180g caster sugar

4 eggs (60g each), room temperature

1/2 tsp vanilla extract

190g plain flour

60g cornflour

1 tsp baking powder

1/4 tsp salt

60g coconut milk

1/2 tsp pandan paste

• Preheat oven to 170 deg C.  Grease and line an 8 inch round cake pan.
• Sift plain flour, cornflour, baking powder and salt together.  Set aside.
• Beat the butter until soft.  Then add in sugar and beat until light and fluffy.
• Beat in eggs, one at a time and beating well after each addition.  Add vanilla extract and beat until combined.
• With the mixer on slow speed, alternately add in the flour mixture and coconut milk, in three additions, beginning and ending with the flour.
• Divide batter into two portions.  Add pandan paste into one portion and mix to just combined.
• Place a spoon of the plain batter onto the middle of the cake pan and top it with a spoonful of the pandan batter. Continue with alternating batters, making sure to keep placing them into the centre with each addition.
• Bake for about 50 - 60 minutes or until a skewer inserted into the centre of the cake comes out clean.
• Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.