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Topo Map Love Cake
Recipe

8 INGREDIENTS • 8 STEPS • 1HR 20MINS

Topo Map Love Cake

This topo map love cake is really very pretty after being sliced and it is moist and soft with an aroma of matcha flavour in the layers.
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Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
This topo map love cake is really very pretty after being sliced and it is moist and soft with an aroma of matcha flavour in the layers.
1HR 20MINS
Total Time
$2.97
Cost Per Serving
Ingredients
Servings
4
US / Metric
Self-Rising Flour
1 2/3 cups
Self-Rising Flour
Milk
1/4 cup
Matcha Powder
1 Tbsp
Unsweetened Cocoa Powder
to taste
Unsweetened Cocoa Powder
Nutrition Per Serving
VIEW ALL
Calories
775
Fat
51.0 g
Protein
6.2 g
Carbs
78.2 g
Add to plan
logo
Topo Map Love Cake
Save
author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/

Author's Notes

Please keep in mind that all oven temperatures and baking times vary.
Cooking InstructionsHide images
step 1
Preheat oven to 340 degrees F (170 degrees C).
step 2
Separate Eggs (4) yolks from the whites and set both aside.
step 3
Beat the Salted Butter (1 cup), Caster Sugar (1/2 cup) and Vanilla Extract (1/2 tsp) till light and creamy. Add in the egg yolks one at a time, until mixture incorporated, mix well.
step 4
On low speed, fold in the Self-Rising Flour (1 2/3 cups), alternating with the Milk (1/4 cup). Mix till well incorporated. Then divide the batter into two portions, adding the Matcha Powder (1 Tbsp) into one portion and mix well.
step 5
For meringue, in a clean bowl, whisk egg whites until foamy at low speed and gradually in the Caster Sugar (1/4 cup) and beat from medium to high speed till stiff peaks. Fold half of the meringue into the plain and matcha batter in two batches till just combined with a rubber spatula.
step 6
Spoon a layer of plain batter into the pan and level it. Sift a thin layer of Unsweetened Cocoa Powder (to taste) on top until evenly covered, very gently dollop a layer of matcha batter on top of the cocoa powder. Just to be patient in doing this step. Repeat with the remaining layer, do not dust cocoa powder on the top layer.
step 7
Bake for 45-50 minutes or until skewer inserted into cake comes out clean.
step 8
Leave cake to cool in pan for 15 minutes. Then remove cake and place on wire rack to cool.
step 8 Leave cake to cool in pan for 15 minutes. Then remove cake and place on wire rack to cool.
Tags
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Asian
Shellfish-Free
Vegetarian
Dessert
Japanese
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