This Topo Map Love Cake was once very popular on the blogosphere many years back. This cake is really very pretty after being sliced where you can see the different layers of the topo map. I had a lot of fun making this cake but it’s a real test of your patience when you spread the batter over the cocoa powder for it doesn’t seem to stick at all. The cake (I tweaked the recipe from ‘here’) is moist and soft with an aroma of matcha flavour in the layers and it’s so perfect with a cup of coffee.

Topo Map Love Cake

This topo map love cake is really very pretty after being sliced and it is moist and soft with an aroma of matcha flavour in the layers.

Author Ann Low

Prep Time 30

Cook Time 50

Total Time 1 20

Servings people

Ingredients

250 g salted butter - soft to touch
100 g caster sugar
4 egg yolks - used large eggs
200 g self-raising flour
60 ml fresh milk
1 tbsp matcha powder - sifted
cocoa powder - for dusting

Meringue

4 egg whites
50 g caster sugar

Instructions

Preheat oven to 170 deg C. Line a 8 inch square pan all sides up.
Beat the butter, sugar and vanilla till light and creamy. Add in the egg yolks one by one, until mixture incorporated, mix well.
On low speed, fold in the flour, alternating with the milk. Mix till well incorporated. Then divide the batter into two portions, adding the matcha powder into one portion and mix well.
Meringue - In a clean bowl, whisk egg whites till foamy at low speed and gradually in the sugar and beat from medium to high speed till stiff peaks. Fold half of the meringue into the plain and matcha batter in two batches till just combined with a rubber spatula.
Spoon a layer of plain batter into the pan and level it. Sift a thin layer of cocoa powder on top until evenly covered, very gently dollop a layer of matcha batter on top of the cocoa powder. Just to be patient in doing this step. Repeat with the remaining layer (do not dust cocoa powder on the top layer).
Bake for 45-50 minutes or until skewer inserted into cake comes out clean.
Leave cake to cool in pan for 15 minutes. Then remove cake and place on wire rack to cool.

Notes

Please keep in mind that all oven temperatures and baking time varies.

中文食谱在下面

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地图蛋糕

喜欢切蛋糕的那一刻，一刀切下去露出层层不规则的条纹 🙂
材料：

250克软牛油（含盐）
100克细砂糖
1/2 茶匙香草香精
4个蛋黄（用大鸡蛋）
200克自发面粉，过筛
60毫升牛奶
1汤匙抹茶粉
可可粉-适量

蛋白霜

4个蛋白
40克细砂糖

预热烤箱至摄氏170度。准备一个8寸正方形烤盘，铺上油纸。
将牛油，细糖及香精一起打发。加入蛋黄，一个一个的加。每加一个搅匀以后再加下一个。
用低速度，将自发面粉和牛奶分次拌入蛋糊里，搅拌均匀。将面糊分成2份，其中一份筛入茶粉，拌匀。
蛋白霜 – 用电动打蛋器把蛋白打致起泡泡（低速度），分次加入细砂糖，打致硬性发泡（从中到高速度）。把一半的蛋白霜拌入白和抹茶面糊里，用刮刀翻拌均匀即可。
将白面糊舀入烤盘内，抹平。接着筛入一层可可粉，然后轻轻的铺上一层抹茶面糊，再筛入可可粉和白面糊。重复同样的动作，直到另外两层面糊也铺入烤盘内（最后一层的面糊表面不须要撒上可可粉）这个步骤须要一点耐心，因为面糊很难和可可粉沾在一起。
送人预热烤箱烘烤约45-50分钟或竹签扎入蛋糕内部不沾糊就可以了。
让蛋糕连烤盘待凉15分钟才脱模放在凉架上完全待凉即可享用。