I know it’s a bit late. But I still want to say Happy Eid to all of you who celebrates it. I had a fest with my friends yesterday. And today I’m so tired and don’t feel like going to the kitchen, because of a mountain of dirty dishes 😛
Anyway, a few months ago, there was a new trend in Indonesian food blogger group in facebook. And it’s the same lady again who made the trend. I’ve been using her recipes few times here already. Plus this recipe 😀
I don’t really know much about the history of cake’s name. I just like the look of the cake. So pretty. The original recipe using pandan essence and green colouring. Unfortunately I didn’t have any pandan in my kitchen, so I use rose extract instead and a little bit red colouring. The result has a nice colour I think. Smelled like rose too, loved it!
If you want to look at the original recipe, you can see it here (Indonesian). And I suggest you to reduce the amount of the flour a little bit, so it’ll be lighter. Indonesian people (me personally) prefer a sponge cake than a pound cake.
- 250g butter, room temperature
- 250g icing sugar
- 5 eggs
- 300g flour (sift together with baking powder)
- 1 tsp baking powder
- 125g evaporated milk
- 1 tsp vanilla sugar
- 1/2 tsp rose extract
- red colouring
- cocoa powder
- Preheat the oven to 180 C. And prepare your baking pan (I used bread pan), spray with baking spray.
- In a mixing bowl, place the butter and icing sugar. Beat with a hand mixer until light and fluffy.
- Add the eggs, 1 egg at a time, mix until incorporated.
- Add the evaporated milk and vanilla sugar. Mix again.
- Add flour mixture and mix well.
- Divide the cake batter into 2 parts. Add rose extract and red colouring to 1 part of the batter.
- Place half of white or pink batter into the baking pan. Try to make a flat surface as much as you can. Then sprinkle cocoa powder until covers all the surface.
- Add another layer from half of the opposite colour of your base. Sprinkle cocoa powder.
- Repeat the process. But at the very last layer, don’t sprinkle any cocoa powder.
- Bake for 40 to 50 minutes or until a toothpick inserted comes out clean.