Matcha and vanilla swirled cake

Matcha and vanilla swirled cake

Best homemade snack : swirled cake. It's usually chocolate and vanilla but I decided to twist it with a matcha/vanilla combo. It's so good and so pretty.

I love Anne-Sophie Vidal's recipe, I changed it up a bit. The cake is super fluffy and moist, you can keep it 4 to 5 days in air-tight container even though they never last this long here.

I've made mini version of these and they're delicious too. Adjust the baking time, 20 to 25 minutes is usually enough.

You're gonna notice that the cake batter is quite thick, thicker than your usual cake, it's normal, don't panic !

For the matcha, I used the same I usually drink, I really like this one. Another cool idea to try :

Matcha meringues
Look at these cute green-ish meringues, naturally colored by matcha powder. They taste like... matcha and the natural color has a big wow factor. Only 3 ingredients ti make them, they’re perfect.

Matcha and vanilla swirled cake :

  • 240g flour
  • 140g butter
  • 150g white sugar
  • 200g sour cream
  • 2 eggs
  • 6g baking powder
  • 1 pinch of salt
  • 1 tsp vanilla powder
  • 1 tsp matcha

Preheat the oven at 180°C/350°F.

By hand or with a stand mixer, cream the salt, butter and sugar together for a few minutes.

Add the eggs, mix well. Add the flour and baking powder, mix until well incorporated.

Add the sour cream and mix until combined.

Divide the batter in two equal parts. In one of the bowl, add the vanilla and mix. In the other one, add the matcha and mix. Fold in it with a spatula. The dough is thick, it's normal.

Grease your cake pan.  

Put some vanilla batter, then some matcha batter and alternate to get a pretty swirly cake.

Bake for 45-50 minutes at 180°C.

Let it cook completely before slicing.

Serve !