Topo Map Butter Cake 地形图牛油蛋糕

Attracted by all the beautiful posts over the social media recently, I just jumped on the bandwagon and baked this butter cake with an unique pattern. As the pattern resemble some topographic patterns, that's how the name of the recipe came about. The full name of the cake was "Topo Map Love Cake", but I couldn't understand the need of having the word "love" in it, so I dropped it from my recipe title.
Interested to join the fun? 😊

Yield: one small 16-cm cake
Pan size: 17.5x10x9cm (Jamie Oliver's 1-Litre  tin)

Ingredients

All ingredients in room temperature
Using 55g Omega 3&6 eggs

100g unsalted butter, softened but not glossy
1/8 tsp low-sodium fine salt
50g fine sugar

2 egg yolks

100g all purpose flour
2g baking powder

30g plain greek yogurt

10g golden syrup/honey
1/4 tsp vanilla extract

2 egg whites
pinch of low-sodium fine salt
30g fine sugar

1 tsp matcha powder
2~3 tsp cocoa powder for dusting the contour lines

As the cake was done in a haste, so I only managed to take a few pictures for part of the process 😉

Directions

1. Coat the cake tin with butter. Set aside.

2. Combine plain Greek yogurt, golden syrup and vanilla extract in a small bowl. Set aside.

3 Loosen the softened butter for about 30 seconds using Speed 6 of an handheld blender. Add in salt and sugar, continue to beat till the butter becomes pale and light.

4. Blend in the egg yolks, one at a time.

5. Mix baking powder to all purpose flour. Sieve in 1/2 of the flour mixture, and mix using the whisk manually.

Mix in the yogurt mixture from Step 2

Mix in the remaining 1/2 of the flour mixture. Set aside.

6. Beat egg whites in a clean, dry and grease-free mixing bowl till frothy. Add in pinch of salt and 30g of fine sugar. Continue to beat till reaching almost stiff peak stage.

7. Mix the meringue to the butter batter in about 3 batches.

Use a silicone spatula to give the batter a thorough mix. The batter should eventually become smooth.

8. Transfer about 1/3 of the batter to another mixing bowl. Sift and mix the matcha powder to the 1/3 batter.

9. Pour about 1/2 of the original flavour batter into the prepared cake tin. Dust a thin layer of cocoa powder to cover the batter.

Next, pour in about 1/2 of the matcha batter on top, and dust with another layer of cocoa powder.

Repeat the step till use up all the batters. Need not dust cocoa powder at the top layer. Bang the cake tin against the worktop to level the batter and to get tid of trapped air bubbles

10. Bake in the middle rack of a preheated oven at 145°C for about 40 minutes, or till an inserted cake tester came out clean.
Increase the temperature to 170℃ and bake for about 10 minutes to give the cake a nice caramelized crust.

11. Let the cake cool down in the tin for about 15 minutes, or till the sides pull away from the tin's walls

Transfer the cake to a wire rack,

and wrap the cake with cling wrap. This is to keep the moisture locked in the cake.

12. Cut the cake after it has cooled down. Enjoy 😋

Coconut Matcha Sponge Cake

A velvety soft and moist matcha sponge cake with nice aroma of coconut oil 😋

Yield: one round cake
Pan size: 6x3" round cake pan

Ingredients

All ingredients in room temperature
Using 60g Omega 3&6 eggs

40g organic coconut oil
60g top/cake flour
4g matcha powder

33g milk
10g condensed milk

3 egg yolks

3 egg whites
pinch of salt
45g fine sugar

Directions

1. Line an 6" round cake pan with parchment paper at the base. Need not grease the wall of the pan. Place a grid iron at the base of a 20cm square pan. Set aside.
I bought the grid iron from Daiso.

2.Sift top flour with matcha poweder into a bowl. Set aside.

3. Combine milk with condensed milk in a small container. Set aside to return to room temperature.

4. Heat coconut oil at low temperature till reaching about 65℃ or some convection waves/current start to form at the bottom of the warm coconut oil.

Pour the matcha flour mixture from Step 2 into the warm coconut oil, mix briefly using a silicone spatula, and remove from the stove. Continue to fold till it becomes a smooth paste.

5. After the flour has fully combined with the coconut oil, mix in the milk mixture from Step 3.

6. Next, add in the egg yolks, one at a time, and mix well.

Cover the matcha batter and set aside.

7. Beat egg whites in a clean, dry and grease-free bowl, till frothy. Add in a pinch of salt,

and first batch of the fine sugar. Continue to beat the egg whites. Slowly add in the remaining fine sugar in two batches.

Stop beating after the meringue has achieved almost stiff peak stage.

8. Transfer about 1/4 of the meringue to combine with the matcha batter from Step 6.

Pour back the matcha batter to mix with the remaining meringue into a smooth batter.

9. Pour the batter into the prepared cake pan.

Bang the cake pan against the work top to level the batter and to get rid of trapped air bubbles.

Place the cake pan into the 20cm square pan, and fill the square pan with about 1cm deep of hot water.

10. Bake at lower rack of a preheated oven at 170℃, turning on only the upper heating element, for about 40 minutes.

After the 40 minutes heating, reduce the temperature to 150℃, turning on both the upper and lower heating elements, for about 20 minutes.

11. Remove the cake from the oven. If you want to dry the cake after un-moulding, you may want to keep the oven door close to conserve the heat.

Drop the cake with the pan from a height of about 10 cm to a kitchen towel thrice.

Let the cake cool down for about 15~20 minutes in the pan.

When the cake starts to pull away from the wall of the pan, jiggle to loosen the cake,

and turn it out onto a cooling rack.

You may want to dry the cake in a warm oven using the remnant heat for about 15 minutes.

Cut and enjoy 😋😋