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 Egg (3) yolks and whites, and set both aside.
In a large bowl, mix egg Egg Yolks, Caster Sugar (20 gram), Granulated Sugar (35 gram) and Corn Oil (40 gram) together - mix well with a hand whisk. Add Natural Unflavored Yogurt (100 gram) and Honey (1/2 tablespoon) into it, mix well until smooth.
Sift in Cake Flour (40 gram) and Rice Flour (40 gram), 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 (1/2 tablespoon) and Water (2 tablespoon). 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.
Leave the cake in pan until completely cool before slicing. Serve and enjoy!