Who doesn’t love marble effect in cake? It is a result of randomness, but not completely. It is a randomness with planning. In order to achieve the marble pattern, an important step is to refrain from folding two different cake batters too much. My golden rule is, when I combine the original cake batter with the coloured batter, I would fold the batters just 3 times, and stop mixing or folding immediately. Sometimes, it is difficult to resist the thought to continue mixing, because as bakers, we are taught to ensure batter or dough is well mixed most of the time.
Unlike the traditional marble cake, the marble effect of this recipe, which I am going to share with you, achieve its marble effect using matcha (Japanese green tea) powder. The traditional marble cake gets the swirls in it by adding chocolate or cocoa powder. Hence, this matcha marble cake is a Japanese twist to western bake. Now, let’s get started!
Click on the video link below and bake a matcha marble cake together:
- Butter 100g
- Sugar 90g
- Salt a pinch
- Whole egg 110g
- Cake flour 115g
- Baking powder 5g
- Milk 65g
- Matcha powder 5g
- Milk 20g
- Preheat oven at 190 degree Celsius. Prepare a loaf pan of around this size: 17cm X 8cm X 5.5cm, and line with parchment paper.
- Cream softened butter, salt and sugar until light and fluffy. Scrape the side and bottom of mixing bowl occasionally to ensure even mixing.
- Add eggs in 3 – 4 additions. Ensure eggs are well combined and absorbed before the next addition.
- Sift cake flour and baking powder together. Fold in flour to butter mixture until just combined.
- Add 65g milk and mix well.
- In a small bowl, mix matcha powder with 20g milk. Ensure matcha powder is fully dissolved.
- Measure 100g of cake batter and mix with matcha.
- Transfer matcha cake batter to the original cake batter, and fold the batter for 3 – 4 times. Do not over-mix, otherwise the marble effect will not be obvious later on.
- Pour cake batter into the loaf pan prepared earlier. Tap on countertop for a few times to remove large trapped air pockets.
- Bake at 190 degree Celsius for 35 – 40 minutes or until skewer inserted in the centre of cake comes out clean.
- Remove cake from loaf pan once it is out from the oven. Let it cool down completely on a wire rack before serving.
- It is recommended to rest the cake after baking and serve it on the next day.