Marble Hojicha Soft Butter Cake

Ingredient

Method

A: 200g unsalted butter, room temp. 30g caster sugar 70g sour cream 8 B egg yolks 190g low protein flour 3 tsp baking powder 2 tsp baking soda  80g milk 1tbsp vanilla essence flavour:  i) 8g hojicha powder+20g water    B: 8 B egg whites 180g caster sugar 1tsp cream of tartar

1. Use en electric mixer, cream the butter, salt and sugar with medium speed until pale and fluffy. 2. Add in vanilla and egg yolks gradually, one egg yolk at a time. Beat well after each addition. 3. Turn the speed to low, mix in half the flour until incorporated. Add in milk and sour cream and mix until well. Then mix in the balance flour. 4. Divide the batter into 2 equal portion. First portion mix well with hojicha mixture, another portion remain as plain batter. 5. In another bowl, beat the egg whites until bubble stage, add in sugar gradually and beat until stiff peak.  6. Divide the meringue into 2 equal portion. For first meringue, fold 1/3 of the meringue into the plain batter to lighten it. After that, fold into remaining meringue and mix until well combined. Repeat this step for another portions 7. Pour 3-4 tbsp plain batter into 9-10" round cake pan lined with baking paper on bottom, alternate with plain and hojicha batter. Repeat til finished. 8. Bake in a preheated over at 180C about 55-60 minutes.