Skip to main content

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
          30 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.



Labels:

Comments

  1. Angie's RecipesJuly 28, 2016 at 8:33 PM

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

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till
Post a Comment
Read more

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til
2 comments
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe