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

Scallion Oil Chicken ~ 葱油鸡

From Spring Onion pancake , I'm sharing with you a Scallion or Spring onion chicken dish today.  This is more or less like a poached chicken dish except that it's laden with a sauce of scallion oil, chicken broth and Chinese wine.  This dish can be served as it is or chilled in the fridge before serving, Scallion Oil Chicken ~   葱油鸡 Ingredients 2 whole leg chicken, approx 600 gm 4 to 5 stalks of spring onions Ginger, sliced and minced 1 Tbsp Shaoxing wine 6 Tbsp vegetable oil Light soya sauce, salt and a bit of sugar to taste Method Season the chicken with some salt, set aside. Cut out the spring onion bulbs, some to put in the pot and some to make the oil. Chop up the rest of the green part of spring onions. Add the minced ginger into the chopped spring onions, add some salt, mix well. Bring some water to the boil, just enough to cover the chicken, add in the spring onion bulb d three slices of ginger and a teaspoon of salt. Once boiling,

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle. I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more! Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish), Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually ,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwr

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.