Matcha Butter Cake

A soft and fine texture butter cake with swirl of green tea or matcha pattern 🌱

Pan size: 25x10x6cm narrow base loaf pan

Ingredients

All ingredients in room temperature

15g fresh milk
20g condensed milk

1 tsp lemon juice
1/2 tsp vanilla extract

110g unsalted butter, softened
100g fine sugar

110g top/cake flour
15g milk powder
1/2 tsp baking powder

2 tsp matcha powder, 6g

3 eggs

Directions

1. Mix fresh milk, condensed milk and vanilla extract in a cup. Set aside.

2. Mix and loosen top/cake flour, milk powder and baking powder in a mixing bowl. Set aside.

3. Beat the eggs for a few minutes till frothy, using a hand whisk.

4. Loosen the softened butter using a hand whisk, then add in the fine sugar.

The butter is soft but not glossy on the surface. If glossy, return the butter to the fridge for a few minutes.

Whip the butter till it becomes pale. It takes about 5 to 10 minutes using a hand whisk.

5. Slowly add in the beaten egg and blend well.

6. Sieve in the flour mixture from (2), and mix well. Avoid over-mixing.

7. Mix in the milk mixture from (1), and lemon juice.

Give the batter a thorough mixing using a spatula.

8. Scoop about 2 tbsp of batter to mix with the matcha powder.

I sieved the matcha powder twice before adding to the batter.

9. Pour the butter batter and matcha batter in alternate pattern into the greased cake pan.

Run a chopstick through the batter to create a swirling pattern.

10. Bake in a preheated oven at 170 degree Celsius, with only the upper heating, at lower rack of the oven for about 40 minutes.

After 40 minutes, reduce the oven temperature to 160 degree Celsius, and turn on both upper and lower heating, and bake for about 20 to 25 minutes, or till an inserted cake tester came out clean.

Alternatviely, bake at 160 degree celsius, turning on both upper and lower heating, at middle rack, for about 40 to 45 minutes.

11. Transfer the cake to a cooling rack to cool down for about 5 minutes, before inverting out the cake.

After the cake has cooled down, cut and enjoy :)