Skip to main content
logo
Food Advertising by

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.



Comments

  1. 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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Overnight Almond Orange Muffins ~ 隔夜杏仁橘玛芬

  I stumbled upon this post on how to achieve "Tall Bakery Style Muffins'' from 'Handletheheat' blog which aroused my curiosity and I was very eager to give it a try.  The batter is chilled for a few hours or overnight and can be baked straightaway.   Thus the muffins can be baked in a jiffy and you can serve warm freshly baked muffins for breakfast.  Yes, I noticed that the muffins rose fairly high and they were fluffy and moist. Overnight Almond Orange Muffins  ~    隔夜杏仁橘玛芬 Ingredients 143 gm plain flour 30 gm caster sugar 30 gm brown sugar 1/8 tsp salt 1/2 Tbsp baking powder 1/2 cup buttermilk (add 1 tsp vinegar or lemon juice to make up 1/2 cup) 57 ml oil 1 large egg 2 tsp orange zest 1/2 tsp vanilla Almond slivers to sprinkle Method Sieve and whisk flour, sugar, salt and baking powder. In another mixing bowl, whisk egg, oil, vanilla and buttermilk. Pour the wet ingredients (2) into the dry ingredients.  Add in orange zest.  Mix till just combine and do not ov

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.