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.
250 g Salted Butter
150 g Caster Sugar
1/2 tsp Vanilla Extract
200 g Self-Rising Flour
60 mL Milk
1 Tbsp Matcha Powder
to taste Cocoa Powder
Preheat oven to 338 degrees F (170 deg C).
Separate Egg yolks from the whites and set aside.
Beat the Salted Butter, Caster Sugar and Vanilla Extract till light and creamy. Add in the egg yolks one at a time, until mixture incorporated, mix well.
On low speed, fold in the Self-Rising Flour, alternating with the Milk. Mix till well incorporated. Then divide the batter into two portions, adding the Matcha Powder into one portion and mix well.
For meringue, in a clean bowl, whisk egg whites until foamy at low speed and gradually in the Caster Sugar 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.
Spoon a layer of plain batter into the pan and level it. Sift a thin layer of Cocoa Powder 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.
Bake for 45-50 minutes or until skewer inserted into cake comes out clean.
Leave cake to cool in pan for 15 minutes. Then remove cake and place on wire rack to cool. Serve and enjoy!