Topo Map Matcha Cake

Method9 steps

1. 1

   Step 1: Preheat oven to 170 Celsius (340 Fahrenheit). Line an 8 inch x 4 inch loaf pan with parchment paper.

2. 2

   Step 2: Beat the softened 113 g butter with the egg-yolk (2) batter’s 50 g sugar until pale and fluffy. Beat in the two yolks one at a time until well mixed.

   Uses 113 g unsalted butter, softened · 50 g sugar for egg-yolk batter (source 4 tbsp) · 2 egg yolks

3. 3

   Step 3: Whisk together all-purpose flour (100 g), baking powder (1 teaspoon), and salt (1/2 teaspoon). Also, stir the milk (2 tablespoon) with vanilla (1/2 teaspoon).

   Uses 100 g all-purpose flour · 1 teaspoon baking powder · 1/2 teaspoon salt · 2 tablespoon milk · 1/2 teaspoon vanilla

4. 4

   Step 4: Alternatingly, add flour mixture and milk mixture to the butter mixture, half at a time, beat until well mixed.

   Uses creamed butter-sugar-yolk mixture · whisked flour-baking-powder-salt mixture · milk stirred with vanilla

5. 5

   Step 5: Divide the complete batter equally into two bowls. Mix ½ tbsp matcha into one half and leave the other half plain.

   Uses complete creamed cake batter · 1/2 tablespoon matcha

6. 6

   Step 6: In a separate clean bowl, whisk the two whites until foamy, gradually add the meringue’s 25 g sugar and whisk to stiff peaks. Divide the meringue equally; gently fold one half into the plain batter and the other half into the matcha batter.

   Uses 2 egg whites · 25 g sugar for meringue (source 2 tbsp) · plain half of creamed cake batter · matcha half of creamed cake batter

7. 7

   Step 7: Spoon half the prepared plain batter into the lined 8 x 4-inch loaf pan and level gently. Dust a thin cocoa layer. Add half the prepared matcha batter, level and dust again. Add the remaining plain batter and a third light cocoa dusting, then finish with the remaining matcha batter. Use approximately ½ tbsp cocoa in total across the three dustings.

   Uses plain cake batter folded with its half of meringue · matcha cake batter folded with its half of meringue · Approximately½ tbsp cocoa powder, divided among three light dustings

8. 8

   Step 8: Bake in the preheated oven for about 40 minutes, or until a cake tester comes out clean.

   Bake cake · 40 minUses four alternating plain-matcha batter layers with three cocoa boundaries

9. 9

   Step 9: Let the cake cool for 10 minutes in the pan, then remove the cake from pan and let cool completely on a wire rack.

   Cool in pan · 10 minUses fully baked matcha-map loaf cake