Matcha Marble Cake
This is a small matcha marble cake that I’ve baked for afternoon tea. The marbling effect looks very pretty and also brightens up the cake.
Ingredients
Cooking Instructions
step 1
Preheat oven to 160 degrees C (325 degrees F).
step 2
Prepare a 17-centimeter chiffon tube non-stick pan or use 15-centimeter round cake pan. Line with baking paper at the bottom.
step 3
Separate Eggland's Best Classic Eggs (3) yolks and whites, and set both aside.
step 4
In a large bowl, mix egg Egg Yolks, Caster Sugar (1 2/3 Tbsp), Granulated Sugar (2 2/3 Tbsp) and Corn Oil (1.5 oz) together - mix well with a hand whisk. Add Natural Unflavored Yogurt (1/3 cup) and Honey (1 tsp) into it, mix well until smooth.
step 5
Sift in Cake Flour (1/4 cup) and Rice Flour (1/4 cup), mix well.
step 6
Fold Egg Whites gently into the yolk mixture in 3 batches until combined. Divide batter into 2 bowls.
step 7
In another bowl make matcha paste: mix Matcha Powder (1 tsp) and Water (2 Tbsp). Add matcha paste into one portion of the batter, gently fold well with a rubber spatula.
step 8
Spoon plain and matcha batter alternately into the prepared pan. Gently shake the cake pan a little and use a skewer inserted into the batter to create swirl patterns.
step 9
Bake for about 30-35 minutes.
step 10
Leave the cake in pan until completely cool before slicing. Serve and enjoy!
