It all started with an itch. Just a tiny itch. For cake. Nothing too fancy. Just simple, soft, cottony cake. No need for frosting or any fuss around it. That’s not being too demanding, is it?
Once again, I couldn’t decide which flavor to go for. As the saying goes, when undecided, do both. Simples! A good old fashion marble cake is perfect when you can’t decide what flavor of cake you want. It is also pretty enough to stand alone without any frosting. I used my Matcha Sponge Cupcake recipe but tweaked it a little to make the marble cake. It takes some technique to swirl the batter in order to get the right amount of marbling. Too much swirling will only blend the colors and will not give you the marbling effect. I learned to scoop in alternate spoonfuls of batter to create a checkerboard effect, and then zig zag a skewer through the batter. I am still working on perfecting the technique, but I’m quite happy with how they turned out.
Once again, I went for the chocolate and matcha/green tea flavor combination. I love the contrast between both flavors but somehow I don’t think my friends do. Is it just me or are there any other like minded people out there? Please let me know what you think of chocolate and green tea!
Matcha (Green Tea) and Chocolate Sponge Marble Cake Adapted from here 4 eggs ¾ cup sugar 1 cup flour 1 tsp baking powder 1 tbsp water 1 tbsp matcha powder 1 tbsp cocoa powder Preheat oven to 190C. Prepare 2 paper loaf molds, or line an 8″ cake tin with greaseproof paper and set aside. Sift flour and baking powder and set aside. With a mixer, beat the eggs and add sugar while beating until frothy and almost doubled in size. Lower the speed of the mixer and slowly add the flour and baking powder. Add water. Beat until combined but do not over beat. Divide batter into two equal parts. Sieve cocoa powder over one half of the batter and fold together. Repeat with matcha powder for the other half of batter. Alternate spoonful of chocolate and matcha batter into the mold to create a checkerboard effect. Using a skewer or knife, make swirls in the batter to create a marbling effect. Bake for 30-40 minutes, or until a skewer inserted in the middle comes out clean. Cool before serving.