Matcha Cocoa (original) two-color pound cake

Matcha Cocoa (original) two-color pound cake

Overview

The status of pound cake in the cake world is like vanilla ice cream in the world of ice cream. It is the foundation of the basics, the classic of the classics, and the veteran of the veterans. The two-color pound cake is more colorful and you can eat two flavors of cake at one time. At the same time, the simple and quick way to make pound cake is definitely a gourmet in quick baking!

Tags

Ingredients

Steps

  1. Prepare all the ingredients, make the matcha sauce, add the water to the matcha powder twice and stir evenly.

    Matcha Cocoa (original) two-color pound cake step 1

  2. Soften the butter at room temperature until it can be easily pressed with your fingers.

    Matcha Cocoa (original) two-color pound cake step 2

  3. Use an electric mixer to beat the butter at low speed, then add half of the caster sugar and stir evenly, then add the other half of the caster sugar and stir thoroughly to make the butter saturated with air and almost white

    Matcha Cocoa (original) two-color pound cake step 3

  4. Add the egg liquid that has returned to normal temperature into the butter in four batches, stirring evenly after each addition. The batter will be smooth after being evenly stirred.

    Matcha Cocoa (original) two-color pound cake step 4

  5. Sift the flour and baking powder. Use the stirring method to effectively mix the batter

    Matcha Cocoa (original) two-color pound cake step 5

  6. Take half of the batter and add it to the matcha sauce. If you are making chocolate, pour it into the chocolate sauce. If you are making matcha and chocolate, add matcha sauce and chocolate sauce respectively.

    Matcha Cocoa (original) two-color pound cake step 6

  7. Then first pour the original batter into a mold lined with baking paper. Use a spatula to spread it evenly

    Matcha Cocoa (original) two-color pound cake step 7

  8. Pour in the matcha batter. Smooth it out and make the middle of the batter concave on both sides. Preheat the oven to 180 degrees

    Matcha Cocoa (original) two-color pound cake step 8

  9. After shaking it a few times, put it in the oven and bake at 180 degrees for 35 minutes.

    Matcha Cocoa (original) two-color pound cake step 9

  10. Remove the baking paper from the baked cake, let it cool for a few minutes, and brush it with honey water while it's still warm

    Matcha Cocoa (original) two-color pound cake step 10

  11. Wrap it in plastic wrap and refrigerate it for 2 to 3 days, waiting for the butter to return to its oily state and become even more delicious!

    Matcha Cocoa (original) two-color pound cake step 11

  12. After keeping it for 2 days, I couldn’t bear to take it out and cut it open! Beautiful! Two colors!

    Matcha Cocoa (original) two-color pound cake step 12

  13. The sweet pound cake is ready!

    Matcha Cocoa (original) two-color pound cake step 13

  14. Here’s another beautiful picture of the finished product!

    Matcha Cocoa (original) two-color pound cake step 14