Matcha Milk Pound Cake with White Chocolate
I was impressed when I made "crispy white chocolate matcha cookies" by "yuupippi" and wanted to use the same combination for a pound cake.
In Step 1, try to whip ythe mixture to make it as light and airy as possible.
Return your eggs to room temperature for Step 2. Make sure to add the beaten eggs little by little to the butter, to prevent the butter from separating. Recipe by Mirusuke
Matcha Milk Pound Cake with White Chocolate
I was impressed when I made "crispy white chocolate matcha cookies" by "yuupippi" and wanted to use the same combination for a pound cake.
In Step 1, try to whip ythe mixture to make it as light and airy as possible.
Return your eggs to room temperature for Step 2. Make sure to add the beaten eggs little by little to the butter, to prevent the butter from separating. Recipe by Mirusuke
Cooking Instructions
- 1
Preheat oven to 340°F/170°C. Cream the butter in a bowl. (Microwave butter for 20-30 seconds beforehand to soften.) Add sugar in two portions and whip until this pale mixture becomes smooth and creamy.
- 2
Beat eggs in another bowl and pour into the bowl little by little, stirring well with each addition. Add milk, skim milk and matcha in that order and stir each time.
- 3
Using a spatula, combine sifted cake flour and baking powder into the batter, adding half at a time. Then add chopped white chocolate and mix.
- 4
Pour the batter into a pound cake mould lined with baking sheet. Give the pan several sharp taps against the counter to release trapped air bubbles. Make a little indentation across the middle of the cake surface. Bake in an oven preheated to 340°F/170°C for about 35 minutes. Cover with aluminium foil after 20 minutes to keep its color a nice golden brown. Test the cake by inserting a stick through the centre. If the stick comes out clean, it should be ready.
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