Tri-Color Butter Cake

 

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:

1. Using a stand mixer, cream butter and caster sugar until light and fluffy.
2. Add 1 egg at a time and beat until well combined.
3. In a bowl add all sifted plain flour, corn flour, salt and baking powder and stir with a spoon to mix.
4. 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.
5. Add in milk, stir until well combined and the batter is creamy.
6. 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.
7. 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.
8. 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.
9. 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.
10. The cake is ready to be serve, let's have tea!

I adapted this recipe from Youtube Video by Kathrine Kwa.