Ingredients:
250g. unsalted butter (room temperature)
150g. caster sugar
5 large eggs
210g. plain flour (sifted)
40g. corn flour (sifted)
1/4 tsp. salt (sifted)
1 tsp. baking powder (sifted)
50ml. milk
1 1/2 tbsp. cocoa powder (sifted)
1/2 tbsp.green tea/matcha powder (sifted)
Methods:
- Using a stand mixer, cream butter and caster sugar until light and fluffy.
- Add 1 egg at a time and beat until well combined.
- In a bowl add all sifted plain flour, corn flour, salt and baking powder and stir with a spoon to mix.
- Add 1/3 dry ingredients into the butter and egg mixture; mix at low speed, then add another 1/3 and continue to mix at low speed. Add the final 1/3 of the dry ingredients and mix using a rubber spatula until well combined, but do not over mix.
- Add in milk, stir until well combined and the batter is creamy.
- Divide the batter into 3 portions in separate bowls. 1 portion add 1 1/2 tablespoon of cocoa powder and stir with a spatula to combine. Another portion add 1/2 tablespoon green tea/matcha powder and mix with a rubber spatula. Leave the other portion plain as it is.
- Pour cocoa mixture into a lined 4" x 9" loaf pan and spread it out evenly; next, the green tea mixture and lastly the plain batter, spread and smooth the top.
- Bake in a preheated oven of 170 degree Celsius for 50-55 minutes or until a wooden skewer inserted into the middle of the cake comes out clean. Always remember, each oven is different. We all know our oven best.
- Remove the loaf pan onto a wire rack, let it rest for about 5 minutes; turn the cake out onto the wire rack and let it cool completely.
- The cake is ready to be serve, let's have tea!
I adapted this recipe from Youtube Video by Kathrine Kwa.
