Marble Matcha Honey Cake

Overview

Dissolve remaining egg whites. Also made entirely of egg whites, this matcha honey cake has a completely different texture from angel food cake. Compared to the dry and tough angel cake, it tastes much moister and softer. I think this is the result of the synergistic effect of milk, honey and oil. Reduce some sugar because both honey and honey beans can add sweetness. Unfortunately, Teacher Meng did not prompt to pop out the bubbles. After setting up the model, he hesitated a little and skipped this action. Therefore, regarding the holes discovered after incision, we can only reluctantly admit that this is an inevitable action that does not require prompting. Apparently the cake finally exploded with happiness. Maybe it's the baking powder, maybe it's the heat, maybe... those bubbles?

Tags

• baking
• cake
• baking powder
• corn oil
• corn starch
• high gluten flour
• honey
• honey red beans
• matcha powder
• fine sugar
• milk
• protein
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Mix together the high-gluten flour, cornstarch and baking powder

   

3. 3 Corn oil, honey, milk, mix

   

4. 4 Add matcha powder to water and stir into a uniform paste

   

5. 5 Whip the egg whites into rough peaks, add fine sugar in three batches and beat

   

6. 6 It becomes a 9 distribution state with a small hook

   

7. 7 Add half of the mixed powder

   

8. 8 Pour in half of the mixed liquid and mix well

   

9. 9 Add the remaining powder and liquid and mix again

   

10. 10 Take 1/3 of the batter and add matcha paste

    

11. 11 Mix well

    

12. 12 Add honey beans

    

13. 13 Mix well

    

14. 14 Pour the matcha batter into the sweet bean batter

    

15. 15 Swipe twice

    

16. 16 Pour into a 6-inch round mold and smooth the surface

    

17. 17 Put in the oven, middle layer, heat up and down at 180 degrees, bake for about 25-30 minutes

    

18. 18 Golden on the surface, out of the oven

    

19. 19 Demold

    

20. 20 Cut into pieces and eat