Matcha Marble Pound Cake
Overview
I saw a big pound cake recipe on the public WeChat account, and I liked it so much that I learned how to make it. It was my first time to make something with a marble pattern. When I mixed the dough, I didn’t know the technique very well, so the pattern came out unsightly. I’ll improve it next time.
Tags
Ingredients
Steps
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Soften butter at room temperature, add powdered sugar and beat with an electric mixer.
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Beat until the color becomes lighter and the texture is fluffy
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Cream cheese, bring to room temperature and set aside
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Add cream cheese and continue beating until completely combined.
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After the eggs have returned to temperature, add them one by one to the butter cheese paste. After each egg is added, beat evenly before adding the next one and continue beating.
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Mix half of the low-gluten flour, baking powder and matcha powder evenly and set aside.
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Take half of the butter cheese paste and mix it, sift the matcha flour on top into it, and mix evenly with a spatula.
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Sift the other half of the baking powder and flour into the remaining butter cheese batter
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Use a spatula to stir evenly.
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Mix the two colors of dough and stir a few times. Do not over-stir to avoid complete integration
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Pour the batter into the mold. If the mold is non-stick, you can leave it without oil paper. 170 degrees, upper and lower heat, middle layer bake for 60 minutes. Requires 7 minutes of preheating.
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After baking, unmold and cool, wrap the cake in plastic wrap and refrigerate overnight before eating.
