Topo Map Cake ~ 地图蛋糕

I think it is more appropriate to name this cake just as ‘Topo map cake’ for the layers in this cake really look like a map.  Layering this cake can be quite challenging as a great deal of patience is required.  But patience and endurance do pay and after the cake is baked and once you sliced it up, you’ll be so pleased to see the pretty layers and the colour combination.  Not only does it look awesome, the texture is good too, soft and moist.

Topo Map Cake  ~   地图蛋糕 (adapted from ‘here’)

A)  250 gm salted butter
      100 gm caster sugar
      4 large egg yolks
      200 gm self-raising flour
      60 ml milk
      1 Tbsp matcha powder, sifted
      1 tsp vanilla
      Cocoa powder for dusting
B)  4 large egg whites
      50 gm caster sugar

Method

1. Beat butter, sugar and vanilla till creamy, add in egg yolks one at a time.
2. Fold in sifted flour alternating with milk till well incorporated.
3. Divide into two portions.  Leave one portion plain but sift in matcha powder into the other portion.  Mix well.
4. In a clean bowl, beat egg whites till foamy, then gradually add in sugar, beat till stiff peaks but not dry.
5. Fold egg whites into the two portions of batter.
6. Scoop one layer of plain batter into a parchment lined 8 inch square pan, then sift in a layer of cocoa powder.
7. Scoop a layer of matcha batter, followed  by a layer of cocoa powder.  Repeat with the remaining layers.  (Do not dust cocoa powder on the top layer.)
8. Bake in a preheated oven @ 180 deg.C for 45 to 50 mins.   Test with a skewer till it comes out clean.
9. Let cake cool in the pan for 15 mins.  before removing to cool on a wire rack.

No-Frills Recipes