After gaining a little more confidence in my ‘cake marbling’ skills, I decided to attempt a ‘Chinese’ version for my family using the classic combination of Green Tea and Black Sesame! I have previously posted ‘Green Tea and Black Sesame Swiss Roll‘.
Using a ‘Victoria Sponge’ recipe that my mum passed onto me, I have tried to create a lighter version of the traditional ‘marble pound cake’ by using a ‘chiffon cake’ style method. This basically involves getting as much air in the eggs as possible and then folding in a small amount of flour to hold it all together. There is also less sugar which is typical of Chinese cakes.
- 5 Medium Eggs
- 120 g Caster Sugar
- 90 g Self Raising Flour
- 30 g Cornflour
- 35 g Olive Oil
- 2 tbs Ground Black Sesame Seeds
- 1 tbs Matcha Powder (Food grade Green Tea Powder)
- a pinch of black sesame seeds for decoration
- Beat the eggs and sugar together until pale and to ‘ribbon texture’
- Sift in both flours and fold into the egg mixture (avoid mixing as it deflates all your hard work in getting the air in!)
- Pour in the oil and stir until just combined
- Pour half the batter into another mixing bowl
- Fold in the ground sesame seeds into one half the batter and the matcha powder into the other half of the batter
- Now carefully pour both batters into a lined and greased cake tin. This is difficult with this cake batter as it is very runny! The way I did it was to pour the batters into the corners and let them run into the middle so you get a chance to at least get 4 definite colour blocks.
- Finally swirl a skewer or knife through the mixture a couple of times to create the ‘marble’ effect.
This cake was a hit with my family, not too sweet and very light in texture. A definite keeper!