Matcha Milk Pound Cake with White Chocolate.
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, matcha milk pound cake with white chocolate. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
Matcha Milk Pound Cake with White Chocolate is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It's appreciated by millions every day. They are nice and they look fantastic. Matcha Milk Pound Cake with White Chocolate is something that I've loved my whole life.
To get started with this recipe, we must 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 it.
The ingredients needed to make Matcha Milk Pound Cake with White Chocolate:
- {Take 100 grams of Butter.
- {Make ready 80 grams of Sugar.
- {Get 2 of Eggs.
- {Prepare 2 tbsp of Milk.
- {Get 2 tbsp of Skim milk.
- {Take 2 tbsp of Matcha.
- {Get 100 grams of Cake flour.
- {Prepare 2/3 tsp of Baking powder.
- {Get 50 grams of 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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