Tuesday, 25 September 2018

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)


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 😉

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 😋

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