Matcha Red Bean Vanilla Pound Cake

Matcha Red Bean Vanilla Pound Cake

Overview

Pound cake is definitely an 'energy pound', high in oil and sugar, but after you take one bite, you will instantly fall in love with it, and you won't have to worry about dieting to lose weight! Haha, what I’m making today is double pound cake. You can enjoy two flavors at once. It’s really a feast for your taste buds!

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Ingredients

Steps

  1. First, gather the ingredients together, 50 grams of cake flour + 1 gram of baking powder, 45 grams of cake flour + 5 grams of matcha powder + 1 gram of baking powder, sift and set aside.

    Matcha Red Bean Vanilla Pound Cake step 1

  2. When the butter is softened until there is a pit when pressed with your fingers, beat it with an electric mixer until smooth.

    Matcha Red Bean Vanilla Pound Cake step 2

  3. Pour in the powdered sugar in two batches and beat until the butter is white and slightly fluffy.

    Matcha Red Bean Vanilla Pound Cake step 3

  4. Then pour the egg liquid into it four times, and beat it thoroughly after each pour, otherwise the water and oil will separate. The whipped butter is very fluffy after pouring it all in.

    Matcha Red Bean Vanilla Pound Cake step 4

  5. It's time to preheat the oven to 170 degrees. Divide the whipped butter into two equal portions, sift the original powder into one portion, and add a few drops of vanilla extract (optional).

    Matcha Red Bean Vanilla Pound Cake step 5

  6. Be sure to stir until the batter is glossy. Because the batter at this level will have gluten, the baked cake will grow tall and beautiful.

    Matcha Red Bean Vanilla Pound Cake step 6

  7. Sift the sifted matcha cake flour into another portion of butter, and stir again until the batter is glossy.

    Matcha Red Bean Vanilla Pound Cake step 7

  8. Pour the batter into the mold, use a spatula to shape it into a shape with a lower middle and higher sides, and sprinkle some red beans.

    Matcha Red Bean Vanilla Pound Cake step 8

  9. Then pour in the original vanilla batter and make it low in the middle and high on both sides. I happened to have some remaining almonds on hand, so I sprinkled them on top.

    Matcha Red Bean Vanilla Pound Cake step 9

  10. Put it into the baking pan and put it in the preheated oven for 50 to 55 minutes on the middle and lower racks. The cake must be baked for enough time, otherwise it will shrink!

    Matcha Red Bean Vanilla Pound Cake step 10

  11. At this time, we can boil sugar water. Boil 15 grams of sugar and 40 grams of water until the sugar melts, then pour it out and let it cool for later use.

    Matcha Red Bean Vanilla Pound Cake step 11

  12. Look, the cake has risen so much in the oven! The whole house is filled with the smell of cake. You can insert a toothpick into the middle. If there are no crumbs, it means the cake is done.

    Matcha Red Bean Vanilla Pound Cake step 12

  13. After it comes out of the oven, brush it with sugar water while it's still hot. You'll see the cake drinking water like a thirsty doll!

    Matcha Red Bean Vanilla Pound Cake step 13

  14. Then unmold, wrap in plastic wrap when warm, put in a plastic bag and refrigerate. It can be cut and eaten after one day. But it is said that the taste is best after three days of refrigeration, because at this time the flavors in the cake are fully integrated.

    Matcha Red Bean Vanilla Pound Cake step 14

  15. I couldn't wait three days, so I started on the second day! Cut into half, and the other half is still waiting!

    Matcha Red Bean Vanilla Pound Cake step 15