Tri-Colour Cake 三色蛋糕

从旧家直接搬过来的文章，我还蛮喜欢这蛋糕的，所以就重新post在这里和大家分享。这蛋糕是去年十一月做的。


My objective:
- To clear away the leftover 90g of cream cheese and 50g of plain yogurt in my fridge.
- To try the matcha (green tea) powder which I bought recently from Phoon Huat.

So what can I do to make used of the above ingredients?

I came out with this - a tri-colour cake.

My intention is to have green, pink and brown colour. Green from matcha, brown from cocoa and how about pink?

I do not want to use any artificial colouring and in fact I do not have any at home. So what I did was to add pink dragon fruit juice to the batter. I thought this was a brilliant idea.....not until I see the baked goods.

Look at this, isn't it a beautiful colour combination?

This is how the cake looked like before baking.

To my disappointment the lovely pink 'faded' after the cake is baked. :( Can anyone tell me why? I think I should have added the fruit paste as well.

Here is my attempt.

Ingredients:

(A)

160g butter
90g cream cheese (you may replace by butter)

180g sugar (add 5-10% more if you have a sweet tooth)

(B)

4 large eggs

(C)

230g cake flour or plain flour (sifted)

1-1/2 tsp baking powder (sifted)

50g plain yogurt
50g evaporated milk (you may replace by plain yogurt)

1/2 tsp cider vinegar or lemon juice

1 tsp vanilla essence (optional)

(E)

1 tbsp cocoa powder + 1 tsp instant coffee powder dissolved in 1-1/2 tbsp hot water

1 tsp matcha (green tea) powder dissolved in 1-1/2 tbsp hot water

1 tbsp pink dragon fruit juice

Method:

1) Beat (A) till light and fluffy.

2) Add (B) one at a time, beat till well blended.

3) Fold in (C) in 3 batches, alternate flour mixture and yogurt mixture. Start and end with flour mixture.

4) Divide batter into 3 portions.

5) Add (D) to each portion of batter (one flavour one portion) and stir well.

6) Drop alternate spoonfuls of flavoured batter into a greased & lined 8" round pan (do not try to spread or stir it after dropping).

7) Bake in preheat oven at 175C for about 45-50 mins till cooked.

8) Remove from pan and transfer to wire rack for cooling.

Note:
You can control the thickness of the swirl by adjusting the amount of each drop.

Verdict:Though I am a bit disappointed with the missing pink colour, the taste of the cake doesn't disappoint me.

This cake has light cocoa and butter taste with mild matcha flavour, both compliments each other. The texture is soft and moist (you can't go wrong with yogurt) and it is not oily.

I can't wait to cut one slice out from the cake to see the swirl effect when the cake just cool down a bit.

While I was taking photo of the cake in the living room, I didn't realize that D has cut one slice for himself. The cake was well received by him. Tee tee.

I brought some for my colleagues and everyone asked me (including D) how to achieve the swirl effect, they thought it would be something complicated. Hehe. Of cause it's my pleasure to share with them the simple step.