Pandan Slice Cake with Cheese Butter Cream and Grated Cheese

2011 May 17
by linda

Lots of things went wrong leading up to the process of making this cake. It was past midnight when I made this cake. I had to make something for Nathan’s school gathering yet I was so lazy to get up from my comfy seat. I figured this cake probably easier and quicker than cupcake, because I just chuck everything into the baking pan not to individual cups.

This cake was Ok , but not great. It tasted like pound cake, quite heavy and make you feel like one slice is enough. In terms of the amount of eggs used i.e. 8 eggs, I feel it was a bit over. Imagine what you can do with 8 eggs to make cupcakes, you will produce dozens of cuppies. But I guess because this is Indonesian’s recipe, the egg used is still few compared to Lapis Surabaya (about 30 yolks for 19 by 19 cm square tin) or Lapis Legit (about 40 yolks for 19 by 19 square tin).

Can you see my melting buttercream? I was so sleepy and couldn’t wait to frost them. I thought I might don’t have time next day when my kids were awake. I waited for half an hour or so, but they still melted :( If I knew than that I would be the only mom who brought the cake to school, I wouldn’t bother making this cake. It turned out that I didn’t read the invitation clearly. It didn’t state that “we have to bring a plate of food to share” as usual. Furthermore, I hate being in the spotlight, where I was being the only one who brought something to the school gathering (or I think to much :) )


Recipe adapted from Passion: Cake Pandan Tabur Keju

  • 150 gr plain flour
  • 50 gr corn flour
  • 100 gr unsalted butter, melted
  • 200 gr caster sugar
  • 8 eggs
  • 1 tsp emulsifier
  • 1 tbsp pandan paste
  • Cheese Buttercream
  • grated cheddar cheese
  • glazed cherries for decoration


  1. Preheat oven to 180 C.
  2. Using a hand held mixer, beat eggs and caster sugar until foamy.
  3. Add emulsifier and continue beating until the mixture is thicken and pale.
  4. Sift the plain flour and corn flour and added to the mixture. Mix until incorporated.
  5. Pour in the melted butter, and mix until incorporated. (This is the crucial part. Make sure that the melted butter is incorporated thoroughly in the mixture and not sink at the bottom.)
  6. Add in pandan paste and mix until incorporated.
  7. Pour into the 24×24 square tin, which has been layered with baking paper.
  8. Bake until done (I forgot to look at the time, maybe about 20 minutes).
  9. Let the cake completely cooled then frosted with buttercream and glazed cherries.

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!

Share and Enjoy:
  • Print this article!
  • Digg
  • Sphinn
  • Facebook
  • Mixx
  • Google Bookmarks
2 Responses leave one →
  1. 2011 May 27

    I think I’ve had a cake similar to this before from Asian shops. It’s pretty yummy. I love the colour of yours and I like the cherry decoration :)

    • 2011 May 28
      linda permalink

      The Asian shops have a chiffon cake version. In the chiffon cake, you whipped your yolks and whites separately, so there are lots of air generated which make the cake soft and spongy. However in these recipe you whipped all the eggs and sugar together, and thats kinda turning them into a pound cake like. I wonder if I do this using the chiffon cakes method, will try it soon :)

Leave a Reply

You must be logged in to post a comment.