• Prep Time 20 minutes
  • Cook Time 35 minutes
  • Serving For 8 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Cake Batter:
  • 150g Anchor Salted Tinned Butter
  • 150g Caster Sugar
  • 2 Whole Egg Grade B
  • 1 tsp Vanilla Essence
  • 215g All Purpose Flour
  • 2 tsp Baking Powder
  • 2 tsp Salt
  • 200g Anchor UHT Whipping Cream
  • Other Ingredients:
  • 3 tsp Pandan Essence
  • 40g Cocoa Powder


    Cake Batter:
  1. Preheat oven at 165°C. Grease the loaf pan by brushing with soft butter or using oil spray.
  2. Using a mixing bowl with paddle attachment, add in Anchor Butter and sugar and beat at medium speed until fluffy.
  3. Add in eggs, one at a time, and then vanilla essence. Mix well.
  4. At another side, sift flour, baking powder, and salt together. Then add into the mixture and mix well.
  5. Lastly, warm the Anchor Whipping Cream, then add into the mixture and mix well.
  6. Divide the batter into 2 parts in different bowls. First part mix with pandan essence and another part mix with cocoa powder. Transfer the 2 batters in different piping bags.
  7. To fill in the 3X6 inch loaf pan, alternately pipe pandan batter and chocolate batter to create the zebra effect.
  8. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  9. Note: Using 500g(3X6inch) rectangular loaf pan
  10. Note: Anchor Tinned Butter can be substituted using Anchor Salted or Unsalted Butter

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