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.
yolks and whites, and set both aside.
In a large bowl, mix egg Egg Yolks,
Caster Sugar (2 Tbsp)
Granulated Sugar (3 Tbsp)
Corn Oil (1.5 oz)
together - mix well with a hand whisk. Add
Natural Unflavored Yogurt (1/3 cup)
Honey (1/2 Tbsp)
into it, mix well until smooth.
Cake Flour (1/4 cup)
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 (1/2 Tbsp)
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.
Leave the cake in pan until completely cool before slicing. Serve and enjoy!