Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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
Eggs (3)
yolks and whites, and set both aside.
Step 4
In a large bowl, mix egg Egg Yolks,
Caster Sugar (20 g)
,
Granulated Sugar (35 g)
and
Corn Oil (40 g)
together - mix well with a hand whisk. Add
Natural Unflavored Yogurt (100 g)
and
Honey (10 g)
into it, mix well until smooth.
Step 5
Sift in
Cake Flour (40 g)
and
Rice Flour (40 g)
, 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 (3 g)
and
Water (30 mL)
. 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!
