For 4 molds of 18 cm long (i.e. 4 cakes of 500 g each)
Preparation 15 mins Cooking 45 mins
FOR THE BASIC DOUGH
- 540 g egg (about 10 whole eggs)
- 540 g of icing sugar
- 6 g of salt
- 300 g of heavy cream
FOR THE MATCHA TEA DOUGH
- 210 g of T55 flour
- 5 g of baking powder
- 40g matcha tea
- 100g melted butter
FOR THE GENMAICHA TEA DOUGH
- 240 g of T55 flour
- 5 g of baking powder
- 10g genmaicha tea
- 100g melted butter
Prepare the molds: butter the molds and line them with baking paper. Reserve.
Make the basic dough: in a salad bowl, whiten the eggs with the sugar and salt (mix vigorously with a whisk until you obtain a foamy and clear mixture which forms ribbons as it falls). Add the heavy cream and mix using a spatula. Divide the dough into two equal parts.
Make the matcha tea dough : sift together the flour, baking powder and matcha tea. Add them to the first portion of dough and mix gently using a spatula. Melt the butter in the microwave for about 1 minute and let it cool to 40°C. Be careful: if the butter is too hot, it will cause the dough to fall. Incorporate it into the dough.
Make the genmaicha tea dough : sift together the flour and baking powder. Add the genmaicha tea. Mix with the second part of dough, delicately using a spatula. Melt the butter in the microwave for about 1 minute and let it cool to 40°C. Incorporate it into the dough.
Fill the molds: fill two pockets, one with the matcha tea paste, the other with the genmaicha tea paste. Fill the molds ¾ full, alternating between a matcha layer and a genmaicha layer. When the molds are filled, run a chopstick or knife through the dough.
Bake: preheat the oven to 160°C and bake the cakes for 40 to 45 minutes. They are cooked when the blade of a knife inserted into the cake comes out clean. Leave to cool on a rack and unmold.
ADVICE
You should be able to fill the cake molds by alternating 2 layers of each dough, making 4 layers in total. You will then only need to pass a chopstick or a knife inserted to the bottom of the mold once, along the length of the cake in the middle just before baking. This operation will give the cake its marbled appearance. Do not go back and forth with the chopstick or knife, you risk mixing the layers of dough.
If the melted butter is too hot, it will cause the dough to fall. Make sure it is cooled to 40°C or less before incorporating it into the dough.