Matcha Vanilla Pound Cake
Overview
There is no one with the prettiest pound cake! It is also called cabbage pound, as everyone who loves pound cake knows.
Tags
Ingredients
Steps
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Prepare all materials in advance
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Add the softened butter to the powdered sugar and beat
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Beat the butter until it turns white and becomes larger in volume. Be sure to beat it thoroughly
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Add the egg liquid in four batches. After each addition of egg liquid, beat the egg liquid at the highest speed
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In the whipped butter state, the volume has obviously increased a lot and it looks very fluffy
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Sift in cake flour and baking powder
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Stir evenly and divide into two equal portions
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Put matcha powder into one of the butter batter, and be sure to mix the entire batter until it becomes shiny
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Add another portion of butter paste to the vanilla extract, or you can use vanilla pods to get the vanilla seeds directly and mix well
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After the two batters are ready, put them into piping bags
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Pour the vanilla pound cake batter into the pound cake mold first
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Then squeeze the matcha pound cake batter. After squeezing, smooth the surface of the cake batter so that the middle is lower and the ends are slightly higher. This will help to create beautiful natural cracks. Shake out the air bubbles before baking
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Place in the middle and lower racks of the preheated oven, heat up and down to 170°C, and bake for 50-55 minutes
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When baking a cake, prepare sugar water: 32g of fine sugar + 80g of boiling water, stir until the sugar melts, then cool
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After the cake is baked, unmold it and place it on a drying net. Brush it with sugar water while it’s hot
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When it is still warm to the touch, wrap it in plastic wrap or put it in a plastic bag. Store it in a sealed refrigerator for one day and wait for the flavors to blend before eating. The flavor is best~
