Matcha Marble Cake 抹茶大理石蛋糕

Ann Low

10 years ago

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

Author Ann Low

Prep Time 20

Cook Time 35

Total Time 55

Course Baked Cakes

Servings

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.