Thursday, July 28, 2016

Greentea Matcha Marble Butter Cake ~ 抹茶大理石牛油蛋糕


The recipe for this bake is adapted from the Marble Butter Cake that I posted not long ago.  Since I ran out of self-raising flour, I settled for plain flour and added in baking powder.   I was also eager to see the result.  There were no cracks on the surface of the cake.  I didn't invert the cake immediately after removing it from the oven as I wanted to decorate the cake and didn't want the lines of the cooling rack imprinted on the surface.  I just let it cool in the pan.  The cake was moist and soft much to my other half's delight and he promptly ate two pieces with a cup of hot tea!






Greentea Matcha Marble Butter Cake  ~  抹茶大理石牛油蛋糕 

Ingredients (A)  

  • 230 gm butter (unsalted)
  • 150 gm caster sugar
  • 4 egg yolks (I used 67 gm eggs with shell)
  • 200 gm plain flour
  • 2.1/4 tsp baking powder
  • 60 ml milk
  • 2.1/4 tsp Greentea powder
  • 1 tsp vanilla
  • a pinch of salt
(B)     4 egg whites
          50 gm caster sugar

Method
  1. Line the base of an 8 inch round pan, grease the sides and dust with some flour.
  2. Sift the plain flour with baking powder and salt, set aside.
  3. Cream the butter and sugar till light and creamy, add in the egg yolks one by one, followed by the vanilla.  Mix well.
  4. Fold in sifted flour alternatively with the milk, mix till well combined.
  5. Beat the egg whites till soft peaks form, add in sugar gradually and beat on high speed till stiff peaks form.
  6. Fold in the egg whites mixture into the egg batter in two additions, mix thoroughly.
  7. Take out 1/3 of the batter and sift in the greentea powder, mix well.
  8. Scoop 1/2 of the plain batter into the prepared pan, level the surface, then add in the greentea batter, smooth to even layer and lastly add in the remaining plain batter.  Level the surface.
  9. Lightly tap the pan on the worktop to dispel any air bubbles.  
  10. Use a skewer to make swirls on the batter.
  11. Bake in a preheated oven @ 170 deg.C for 45 to 50 mins.  If you notice that the top is getting more brown, reduce to 150 deg.C for the last 15 mins.  Test with a skewer till it comes out clean.
  12. Remove the cake from the oven and let cool in the pan.  
  13. If you do not intend to decorate the cake, then let the cake cool for 10 mins, then invert onto a cooling rack to cool completely.





1 comment:

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  1. This looks marvelous, Cheah. I would love one slice for my afternoon tea :-))

    ReplyDelete

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