Easy cooking recipe Marbled Matcha Pound Cake with 9 ingredients and 10 stages of easy cooking, which is delicious perfect.
Without fail making ultimate Marbled Matcha Pound Cake easy, bouncy, practical.
Good Morning all, at this time you get present recipe Marbled Matcha Pound Cake with 9 ingredients and 10 steps. Below this is how to cook, please carefully carefully.
In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 10 stages of easy cooking Marbled Matcha Pound Cake.
Ingredients all Marbled Matcha Pound Cake
Needed 120 grams : Cake flour.
Prepare 20 grams : Almond flour.
Prepare 2 grams : Baking powder.
Prepare 100 grams : Butter.
Needed 40 grams : Sour cream.
Prepare 120 grams : Granulated sugar.
Needed 2 large : eggs.
Needed 4 grams : Matcha.
Prepare 10 grams : Heavy cream.
If all raw materials Marbled Matcha Pound Cake it’s ready, We’re going into the cooking stage. Below is how to making with without fail.
Process Cooking Marbled Matcha Pound Cake
Sift the cake flour, almond flour, and baking powder together. Preheat the oven to 340°F/170°C..
Add butter, sour cream, and granulated sugar to a bowl and whisk until it turns into a white cream..
Divide the beaten egg into three batches and add gradually to Step 2 (alternatively, add eggs one at a time)..
Sift the dry ingredients into Step 3. Then, mix lightly using a cutting motion..
Pour 100 g of batter into another bowl and mix in matcha and heavy cream..
Now pour half of the plain batter into a mold and then half of the matcha batter onto it. Stir lightly for a marbled effect..
Pour the rest of the plain batter on Step 6 then the rest of the matcha batter, mixing lightly again. Now, using a bamboo stick, run lightly over the surface in a swirling motion..
Bake in a preheated 340°F/170°C oven for about 40 minutes. (If you cut a line in the middle of the surface, it creates a nice crack) Cover with aluminium foil for the last 10 minutes..
Let the cake cool for a while in the mold, then turn it out. Wrap with aluminium foil and cover with plastic wrap. Let it rest for 1 day..
Enjoy..
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