Hi, I am Laura. Today, I will show you a way to prepare matcha milk pound cake with white chocolate recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit more unique. This will be really 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 popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Matcha Milk Pound Cake with White Chocolate is something that I have loved my whole life.
To be with this recipe, we must first prepare a few components. You can cook matcha milk pound cake with white chocolate using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Matcha Milk Pound Cake with White Chocolate:
- Make ready 100 grams Butter
- Make ready 80 grams Sugar
- Get 2 Eggs
- Take 2 tbsp Milk
- Get 2 tbsp Skim milk
- Get 2 tbsp Matcha
- Prepare 100 grams Cake flour
- Make ready 2/3 tsp Baking powder
- Make ready 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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