Hi, I’m Marie. Today, I will show you a way to prepare matcha milk pound cake with white chocolate recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Matcha Milk Pound Cake with White Chocolate Recipe
Matcha Milk Pound Cake with White Chocolate is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Matcha Milk Pound Cake with White Chocolate is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have matcha milk pound cake with white chocolate using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Matcha Milk Pound Cake with White Chocolate:
- Take 100 grams Butter
- Make ready 80 grams Sugar
- Prepare 2 Eggs
- Make ready 2 tbsp Milk
- Take 2 tbsp Skim milk
- Get 2 tbsp Matcha
- Prepare 100 grams Cake flour
- Prepare 2/3 tsp Baking powder
- Get 50 grams White chocolate
Instructions to make Matcha Milk Pound Cake with White Chocolate:
- Preheat oven to 340°F/170°C. Cream the butter in a bowl. (Microwave butter for 20-30 seconds beforehand to soften.) Add sugar in two portions and whip until this pale mixture becomes smooth and creamy.
- Beat eggs in another bowl and pour into the bowl little by little, stirring well with each addition. Add milk, skim milk and matcha in that order and stir each time.
- Using a spatula, combine sifted cake flour and baking powder into the batter, adding half at a time. Then add chopped white chocolate and mix.
- Pour the batter into a pound cake mould lined with baking sheet. Give the pan several sharp taps against the counter to release trapped air bubbles. Make a little indentation across the middle of the cake surface. Bake in an oven preheated to 340°F/170°C for about 35 minutes. Cover with aluminium foil after 20 minutes to keep its color a nice golden brown. Test the cake by inserting a stick through the centre. If the stick comes out clean, it should be ready.
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