Matcha Marble Cake 抹茶大理石蛋糕
This is a small matcha marble cake that I’ve baked last week for afternoon tea. The marbling effect looks very pretty and also brightens up the cake. Personally I like this cake because of its soft crumb and it was very fragrant with the combination of honey and matcha powder. Due to its petite size, we polished off the cake quickly with second helpings.
Matcha Marble Cake
Ingredients
- 3 egg yolks - 70g each
- 20 g caster sugar
- 1/2 tbsp honey
- 40 g corn oil
- 100 g natural yoghurt
- 40 g cake flour/plain flour
- 40 g rice flour
- 1/2 tbsp matcha powder - mix with 2hot water into paste
- 3 egg whites
- 35 g sugar
Instructions
- Preheat oven to 160 deg C. Prepare a 17cm chiffon tube non grease pan or use 15cm round cake pan. line with baking paper at the bottom.
- In a large bowl, mix egg yolks, sugar and oil together, mix well with a hand whisk. Add yoghurt and honey into it, mix well till smooth. Sift in plain flour and rice flour, mix well.
- In a clean mixing bowl, whisk egg whites till frothy, gradually add in sugar. Continue whisk egg whites till peak form.
- Fold egg whites gently into the yolk mixture in 3 batches until combined.
- Divide batter into 2 bowls. Add matcha paste into one portion of the batter, gently fold well with a rubber spatula.
- Spoon plain and matcha batter alternately into prepared pan. Gently shake the cake pan a little and use a skewer inserted into the batter to create swirl patterns.
- Bake for about 30-35 minutes. Leave cake in pan till completely cool before slicing.
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抹茶大理石蛋糕
材料：
- 3个 蛋黄 （鸡蛋约70克一个）
- 20克 细糖
- 1/2汤匙 蜂蜜
- 40克 玉米油
- 100克 天然酸奶/優格
- 40克 底筋或普通面粉
- 40克 粘米粉
- 1/2汤匙 抹茶粉 + 2汤匙热水，搅拌成面糊
- 3个 蛋白
- 55克 细糖
做法：
- 预热烤箱至摄氏160度。准备一个17cm戚风模或一个15cm圆形蛋糕盘底部铺纸。
- 将蛋黄，糖和油放入大碗里混合均匀。加入酸奶和蜂蜜，再搅拌均匀。筛入粉类，拌匀。
- 在另一个干净的碗，将蛋白搅打至起泡沫，分3次加入细糖，打至硬性发泡。
- 然后分3次将蛋白霜与面糊翻轻轻的拌均匀。
- 将面糊分成两份。一份参入抹茶面糊，拌匀。
- 将原味面糊和抹茶面糊交叉放入模子中。然后轻轻摇一下烤盘，用竹签扎入面糊内随意画圈圈使得面糊呈现交错绿白花纹。
- 放进预热烤箱烤约30-35分钟即可。让蛋糕连烤盘一起待凉后便可享用。
Whisk the egg whites to this stage – glossy and upright peak
蛋白打致光滑。慢慢提起打蛋头，有尖尖的角就可以了。
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Hi just wondering if I can use other types of vegetable oils, eg canola or olive oil? Thanks.
Hi, no problem to use any vegetable oil you have in your kitchen.
Hi. Do you need to put the cake up side down during cooling? This method is like chiffon cake.
Hi Ling, No, I didn’t. I’ll state in the recipe if I’ve overturned the cake.
Hi if I have a 7″ round pan, do i need to change the amount to ingredients used?
Hi LH, Yes, you need to use 1.5 times of this recipe for a 7″ round pan…ie – about 315g egg with shells.
Good Day Ann
Wow, congratulations to you for the slight makeover of your food website – beautiful new photo of yourself and the humorous short write-up.
May you and your family be blessed with good health and peace even as you have unselfishly been sharing your recipes which have benefited us, your readers greatly.
Blessings
Priscilla Poh
Thank you Priscilla and your support to my blog all along 🙂
Hi Ann, your cake looks divine. can you please tell my why you use rice flour for this cake? Susan
Hi SusanH, Rice flour will keep the cake soft and moist.
Hi Ann your matcha marble cake looks so lovely and the marbling effect so awesome!
Lovely swirls on the cake and can’t help drooling over those beautiful pictures. And congrats on your blog’s new ‘home’….. very nicely laid out, just awesome!
Thank you Cheah for your compliment 🙂
Hi, in step 2, you mentioned sift in plain flour and rice flour. However, there isn’t any rice flour in the ingredients?
Oops sorry! Just updated is 40g plain flour/rice flour.
I have a 20cm chiffon tube pan. How do I adjust the amount for the ingredients?
Hi Teresa, This cake is quite low for 17cm cake pan. Suggest you use 2 double recipe for 20cm cake tube pan.
Hi Ann, your cake looks divine. can you please tell my why you use rice flour for this cake? Susan
Hi SusanH, Rice flour will keep the cake soft and moist.
Hi. Do you need to put the cake up side down during cooling? This method is like chiffon cake.
Hi Ling, No, I didn’t. I’ll state in the recipe if I’ve overturned the cake.
I have a 20cm chiffon tube pan. How do I adjust the amount for the ingredients?
Hi Teresa, This cake is quite low for 17cm cake pan. Suggest you use 2 double recipe for 20cm cake tube pan.
Hi if I have a 7″ round pan, do i need to change the amount to ingredients used?
Hi LH, Yes, you need to use 1.5 times of this recipe for a 7″ round pan…ie – about 315g egg with shells.
Hi, in step 2, you mentioned sift in plain flour and rice flour. However, there isn’t any rice flour in the ingredients?
Oops sorry! Just updated is 40g plain flour/rice flour.
Good Day Ann
Wow, congratulations to you for the slight makeover of your food website – beautiful new photo of yourself and the humorous short write-up.
May you and your family be blessed with good health and peace even as you have unselfishly been sharing your recipes which have benefited us, your readers greatly.
Blessings
Priscilla Poh
Thank you Priscilla and your support to my blog all along 🙂
Hi Ann your matcha marble cake looks so lovely and the marbling effect so awesome!
Lovely swirls on the cake and can’t help drooling over those beautiful pictures. And congrats on your blog’s new ‘home’….. very nicely laid out, just awesome!
Thank you Cheah for your compliment 🙂