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.