Topo Map Matcha Cake
'- Egg yolk batter- 1 stick (8 tablespoon/113 gram/4 oz) unsalted butter, softened- 4 tablespoon (50 gram / 1.75 oz) sugar- 2 egg yolks- 100 gram/3.5 oz (~ 7/8 cup) all-purpose flour- 1 teaspoon baking powder- 1/2 teaspoon salt- 2 tablespoon milk- 1/2 teaspoon vanilla- 1/2 tablespoon matcha- Egg white/meringue batter- 2 egg whites- 2 tablespoon (25 gram / 0.8 oz) sugar- Other- ~ 1/2 tablespoon cocoa powder, for dusting
1. Preheat oven to 170 Celsius (340 Fahrenheit). Line an 8 inch x 4 inch loaf pan with parchment paper.2. Egg yolk batter: In a mixing bowl, beat butter and the 4 tablespoons sugar until pale and fluffy. Add egg yolks, one at a time, and beat until well mixed.3. Whisk together all-purpose flour, baking powder, and salt. Also, stir the milk with vanilla.4. Alternatingly, add flour mixture and milk mixture to the butter mixture, half at a time, beat until well mixed.5. Divide batter into two, add matcha to one of the two batter, leaving the other plain.6. Egg white/meringue batter: In a new bowl, whisk egg whites until foamy, then gradually add the 2 tablespoons sugar and continue whisking until stiff peak. Divide this into two, fold one part into the plain batter, and another part into the matcha batter.7. Create the layers: Spoon half of the plain batter to the prepared pan, gently level the batter, then dust a thin layer of cocoa powder on top. Spoon half of the matcha batter on top and gently level the batter, and dust again with cocoa powder. Repeat with remaining plain batter, a dusting of cocoa powder, and finally the remaining matcha batter.8. Bake in the preheated oven for about 40 minutes, or until a cake tester comes out clean.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.