Pandan Kaya Butter cake

Ingredients:

250 gm. Butter
6 Eggs
3 Tbsp. corn flour
300 gm. Cake Flour
1 tsp. Baking Powder
1/4 tsp. salt
230 gm. fine sugar (can cut down to 200gm. if you don't want too sweet)
200 ml. Coconut cream (box type)
3 Tbsp. Milk Powder
25 gm. ovalette
1 tsp. Pandan Paste (optional if your pandan juice is green enough)
30 gm. pandan juice
1 Tbsp. Kaya

Method:

(1) Cream the butter and salt until slightly white and creamy. Add in Kaya.
(2) Sift the cake flour and baking powder together. Mix in milk powder.
(3) Whisk the eggs, sugar, ovalette and corn flour until fluffy. Add in coconut cream and mix until thoroughly mixed.
(4) Fold in butter mixture into the egg mixture and stir lightly until well mixed.
(5) Add in pandan paste and pandan juice.
(6) Fold in flour mixture into butter mixture and mix well.
(7) Pour the cake batter into a 9" square tray , lined with greaseproof paper.
(8) Bake at 175C for about 50 - 60 mins.

Note: If you want a moist cake, omit the ovalette but do the creaming method which means butter and sugar beat first, add in liquid ingredients and then the dry ingredients. This recipe is without the ovalette. I will retype below:

Pandan Kaya Butter cake without ovalette:
250 gm. butter
200 gm. sugar
1 Tbsp. Kaya
6 nos. eggs
300 gm. cake flour
1 tsp. baking powder
200 gm. coconut milk
1/4 tsp. salt
3 Tbsp. milk powder
1 tsp. pandan paste
a drop of green colouring

Method:

(1) Cream butter and sugar till creamy. Add in Kaya.
(2) Add in egg one at a time and make sure it's properly mixed before adding in another egg. Pour in coconut milk and salt slowly and if it cuddles, put in some flour. Add in pandan paste and some green colouring.
(3) Fold in cake flour, milk powder and baking powder and then pour into a 7" sq. tray and bake at 175C for about 60 mins.