Camo Pound Cake

Overview

Pound cake is also called butter cake or quarter cake. It is very popular because of its warm taste, sweet and mellow taste, simple preparation and easy preservation. There are generally two different ways to make pound cake: one is the traditional way of beating softened butter with sugar and then adding egg liquid and cake flour; the other is the traditional way of beating whole eggs and then adding melted butter liquid. This time I used the whipped butter method to squeeze out the original flavor, matcha flavor, and cocoa flavor cake batter to create a camouflage effect, which not only enriches the taste but also adds interest. What is marked is the dosage for a Xuechu WK9098 long non-stick bread mold. The non-stick effect is good, no need to apply oil and powder, just turn it upside down and you can release it from the mold.

Tags

• baking
• aluminum-free baking powder
• cake flour
• cocoa powder
• cultured butter
• egg
• matcha powder
• fine sugar
• salt

Ingredients

Steps

1. 1 Weigh all the ingredients, cut the butter into small pieces, and soften it at room temperature

   

2. 2 Add fine sugar and salt and mix well with a spatula to avoid splattering when whipping butter

   

3. 3 Use an electric whisk to beat until the color becomes lighter and the volume expands

   

4. 4 Add the whole egg mixture in portions, beating each time until completely combined

   

5. 5 Beat until all the egg liquid is combined

   

6. 6 Preheat the oven to 180 degrees for 10 minutes and start

   

7. 7 Divide the butter paste made in step 5 into three parts, sift into one part the low-gluten flour and aluminum-free baking powder marked A

   

8. 8 Mix well and set aside

   

9. 9 In another portion, sift in the low-gluten flour, matcha powder and aluminum-free baking powder marked B

   

10. 10 Put the cake batter into a piping bag, cut a small opening and let out the air

    

11. 11 Pile the three colors of cake batter randomly in the mold

    

12. 12 Stir a few times to make the cake batter tighter

    

13. 13 Roughly smooth the surface

    

14. 14 Place in the preheated oven and bake at 185 degrees for about 35-40 minutes

    

15. 15 Take it out and just flip it upside down to release it

    

16. 16 You can eat it directly, or brush it with wine and sugar liquid, wrap it tightly with plastic wrap, and store it in the refrigerator for a few weeks before eating