Chocolate-Matcha Castella Marble Cake （巧克力抹茶鸡蛋糕）
Here's a lil something soft, sweet, rich, and velvety! This sponge cake tastes just as good as it looks, with striations of chocolate, matcha, and hints of sugary delightfulness sure to satisfy your sweet tooth (and bittersweet tooth too.. anyone?). I mean, if anyone is craving a bittersweet flavor combo, you've come to the right place! With no judgement at all!
For this Chocolate-Matcha Castella Marble Cake, I took inspiration from Caroline Phelps' Castella Cake recipe for the base, and followed very similar procedures to my Orange Zest Almond Cake Roll recipe. As for the remainder of the chocolate matcha swirl, my improvisational pysche took over, but luckily I recorded down everything I had to record down!
Recipe
Ingredients
Cuisine: Asian-fusion
Servings: 1 serving
Level: Medium-Easy
Servings: 1 serving
Level: Medium-Easy
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients
For the cake base:
- 3 large eggs (room temperature)
- 2/3 cup all-purpose flour
- 3 tablespoons honey + extra for brushing
- pinch of salt
- 1/3 cup white granulated sugar
- lemon juice
- 1 tablespoon milk
- pinch of salt
For the chocolate swirl:
- 1/3 cup dark chocolate morsels
- 3 tablespoons white granulated sugar
- 2 tablespoons vegetable oil
- 1/3 cup hot non-dairy milk*
For the matcha swirl:
- 3 tablespoons organic matcha powder
- 3 tablespoons white granulated sugar
- 1/4 cup hot non-dairy milk*
- Preheat oven to 325 degrees Fahrenheit. Line a 8"x8" baking pan with parchment paper.
- In a large glass bowl, combine dark chocolate morsels, white granulated sugar, and vegetable oil. Heat up non-dairy milk using a microwave or stove until hot, and stream into bowl. Mix until chocolate morsels have melted and mixture is smooth and silky. Set aside.
- In a separate large bowl, combine matcha powder and white granulated sugar. Heat up non-dairy milk using a microwave or stove until hot, and stream into bowl. Mix until matcha powder and sugar is fully dissolved and no lumps appear. Set aside.
- In two separate large glass bowls, separate egg yolks and egg whites.**
- In the bowl with egg yolks, whisk together yolks, flour, honey, and salt until a smooth mixture with no lumps forms.
- In the bowl with egg whites, squeeze in a few drops of lemon juice. Whip egg whites with an electric mixer on low to achieve soft peaks. Once the whites begin frothing, add 1/3 of sugar. Once ribbons begin to appear, add in the remaining sugar gradually. Continue to whip on lowest setting until egg whites hold up by themselves, but melt back into the mixture after a few seconds. Do not overbeat!***
- Scoop 1/3 of the egg whites into the egg yolk mixture. With a rubber spatula, fold gently until just incorporated. Repeat 2 more times with the remaining egg whites. Stop folding just when flour lumps have JUST disappeared.****
- Pour 1/3 of the cake batter into the large bowl of chocolate syrup. Use rubber spatula to fold until mixture is brown in color. Pour next 1/3 into the separate bowl of matcha syrup. Repeat same folding process until green in color. Now you should have an original bowl of yellow batter, a bowl of chocolate batter, and a bowl of matcha batter.
- To marble the cake, scoop a few dollops of original cake batter (not mixed in with the chocolate or matcha syrup) onto the base of the 8x8in square baking pan to create a checkerboard image. Fill in the empty checkerboard spacings with the matcha batter. Once bottom layer is complete, repeat the same process as you pile on remaining cake batter, alternating the colors as you ascend. Once finished with all batter, use toothpick to swirl left and right and up and down through the pan.
- Drop the pan a few times to level out the top of the batter, and most importantly, to expel the excess air bubbles on the surface. Place baking pan on a tray, and pour in some water in the tray to set up a water bath! Bake the batter for 35-40 minutes.
- Brush 1 part honey + 1 part water on top of the cake to finish off. Slice into your soft, mellow marble cake and enjoy!
*regular, whole-milk works just fine!
**opt for glass bowls or otherwise stainless steel bowls, and ensure there are no grease residues or water droplets remaining inside the bowl.
***in lifting your spatula, batter should fall slowly, creating ribbons and holding shape.
****do NOT over-mix! You will get a chance to fold a few more rounds when you mix in the chocolate and matcha syrup.
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