Matcha marble pound cake- May Tay

Matcha marble pound cake- May Tay 
250g butter
180g sugar (90 + 90  / 180g divide into 2 portions)
200g plain flour sifted
1.5 tsp baking powder 
2.5 tbsp matcha powder (premium) mine air flown from Japan.
6 egg yolk
6 egg white
Heat up oven 165 deg.
Sift plain flour and baking powder set aside
Whisk butter and 90g sugar till fluffy
Add egg yolk one by one
Whisk then slowly incorporate in the flour mix
Whisk egg white with 90g sugar (3 parts) till stiff peak.
Fold in 1 part egg white into the egg mixture, then 2nd then 3rd. Mix till even but don't over mix. 
Pour a little out (20%) for white marbling effect use. 
Mix the matcha powder into the balance 80%. 
Lay your tin with patchnent paper, alternate green with white. Base more green so the white marbling effect can be seen at the 3/4 of the green portion when baked.  Tap the tin before before using a chopstick to create the swirls. 
Oven 165 / 1 hr 10 mins 
(*) matcha taste all depends on its quality. The more expensive the better. I used the one bought from Osaka by my hubby. 1 tin 20g like $70.
(*) oven temp/time varies
 it 180g sugar I divided to 2 (90
+ 90...above typo error).  
80g use when whisk butter. Balance 80g use with egg white to make meringue.  Sorry! I typed off my head so not pro explanation.  😁
Your mixture : you estimate 20% of the volume for the marbling effect use then balance 80% you add in matcha powder. 
If no matcha, use cocoa powder also can.

Fiona Lau

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