Oven has been idling for a while and seeing so many bakers so enthusiastically show-casing their awesome bakes makes my hand itch to bake something….
This matcha butter cake is lovely even though I made a mistake in one of the steps. Instead of beating the butter and sugar first before adding the egg yolks, I beat the butter, sugar and egg yolks together – thank God no serious damage to the cake – it was still good with a cup of kopi-C.
Recipe adapted from No-Frills Recipes
- 230 gm butter (unsalted)
- 150 gm caster sugar
- 4 egg yolks (I used 67 gm eggs with shell)
- 200 gm plain flour
- 2.1/4 tsp baking powder
- 60 ml milk
- 2.1/4 tsp Greentea powder
- 1 tsp vanilla
- a pinch of salt
(B) 4 egg whites
50 gm caster sugar
- Line the base of an 8 inch round pan, grease the sides and dust with some flour.
- Sift the plain flour with baking powder and salt, set aside.
- Cream the butter and sugar till light and creamy, add in the egg yolks one by one, followed by the vanilla. Mix well.
- Fold in sifted flour alternatively with the milk, mix till well combined.
- Beat the egg whites till soft peaks form, add in sugar gradually and beat on high speed till stiff peaks form.
- Fold in the egg whites mixture into the egg batter in two additions, mix thoroughly.
- Take out 1/3 of the batter and sift in the greentea powder, mix well.
- Scoop 1/2 of the plain batter into the prepared pan, level the surface, then add in the greentea batter, smooth to even layer and lastly add in the remaining plain batter. Level the surface.
- Lightly tap the pan on the worktop to dispel any air bubbles.
- Use a skewer to make swirls on the batter.
- Bake in a preheated oven @ 170 deg.C for 45 to 50 mins. If you notice that the top is getting more brown, reduce to 150 deg.C for the last 15 mins. Test with a skewer till it comes out clean.
- Remove the cake from the oven and let cool in the pan.
- If you do not intend to decorate the cake, then let the cake cool for 10 mins, then invert onto a cooling rack to cool completely.