Recipe Image

Servings:

Matcha Marble Cake

This is a small matcha marble cake that I’ve baked for afternoon tea. The marbling effect looks very pretty and also brightens up the cake.

Total Time

55min

3.0

2 Ratings

Author: Anncoo Journal

Servings:

Ingredients

•

Eggland's Best Classic Eggs , separated

•

1 2/3 tbsp

Caster Sugar

•

1 tsp

Honey

•

1.5 oz

Corn Oil

•

1/3 cup

Natural Unflavored Yogurt

•

1/4 cup

Cake Flour

or Plain Flour

•

1/4 cup

Rice Flour

•

1 tsp

Matcha Powder

•

2 tbsp

Hot Water

•

2 2/3 tbsp

Granulated Sugar

Cooking Instructions

Preheat oven to 160 degrees C (325 degrees F).

Prepare a 17-centimeter chiffon tube non-stick pan or use 15-centimeter round cake pan. Line with baking paper at the bottom.

Separate Eggland's Best Classic Eggs (3) yolks and whites, and set both aside.

In a large bowl, mix egg Egg Yolks, Caster Sugar (1 2/3 tbsp) , Granulated Sugar (2 2/3 tbsp) and Corn Oil (3 tbsp) together - mix well with a hand whisk. Add Natural Unflavored Yogurt (1/3 cup) and Honey (1 tsp) into it, mix well until smooth.

Sift in Cake Flour (1/4 cup) and Rice Flour (1/4 cup) , mix well.

Fold Egg Whites gently into the yolk mixture in 3 batches until combined. Divide batter into 2 bowls.

In another bowl make matcha paste: mix Matcha Powder (1 tsp) and Water (2 tbsp) . Add matcha paste into one portion of the batter, gently fold well with a rubber spatula.

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.

Bake for about 30-35 minutes.

10.

Leave the cake in pan until completely cool before slicing. Serve and enjoy!

Nutrition Per Serving

CALORIES

247

FAT

10.6 g

PROTEIN

2.7 g

CARBS

35.5 g