How to Make Speedy Matcha Pound Cake

Matcha Pound Cake. Matcha powder - Adds matcha flavor and green color to the pound cake. Depending on the quality of your matcha, you might want to use more than is listed in the recipe. I would recommend adding the amount listed in the recipe and then assessing the color of the batter.

Room temperature egg whites whip up with more volume than cold egg whites. This is why it's best to keep the egg whites at room temperature. And the sinking cake is what makes a tougher cake and dense, moist, gluey streaks.

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, matcha pound cake. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Matcha Pound Cake is one of the most well liked of current trending meals in the world. It's easy, it is quick, it tastes yummy. It's appreciated by millions every day. Matcha Pound Cake is something which I've loved my whole life. They are fine and they look wonderful.

Matcha powder - Adds matcha flavor and green color to the pound cake. Depending on the quality of your matcha, you might want to use more than is listed in the recipe. I would recommend adding the amount listed in the recipe and then assessing the color of the batter.

To get started with this recipe, we must prepare a few ingredients. You can cook matcha pound cake using 11 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Matcha Pound Cake:

1. {Prepare 120 g (4.2 oz) of unsalted butter, room temperature.
2. {Prepare 95 g of (3.4 oz, 10.5 Tbsp) powdered sugar, or 8 Tbsp glanulated sugar.
3. {Get 2 of eggs, 100g (3.5 oz), room temperature.
4. {Prepare 85 g of (3 oz, 7/10 us cup) cake flour.
5. {Take 10 g (5 tsp) of matcha powder.
6. {Make ready 3 g (3/4 tsp) of baking powder.
7. {Get 15 g of (0.5 oz, 2.5 Tbsp) almond flour.
8. {Get of Syrup.
9. {Prepare 1 Tbsp of granulated sugar.
10. {Get 1.5 Tbsp of hot water.
11. {Prepare 1 Tbsp of brandy.

Tip: Warm liquid is easier to blend matcha. In a medium bowl, combine the cake flour, baking powder and Matcha powder together, sift and set aside. Cream the butter with half of the sugar until the butter mixture turns light and pale in color. In a medium bowl, mix eggs, yolks, and water.

Steps to make Matcha Pound Cake:

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/prj4vszYmd4.
2. Grease the pan with butter. Sprinkle bread flour onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Soften it at room temperature beforehand. Prepare room-temperature eggs..
3. Put matcha powder into a bowl while sifting with a tea strainer. Add cake flour and baking powder to the matcha powder. Stir it until evenly, and sift it; set aside. Preheat an oven to 190℃ / 374°F..
4. Cream the butter until smooth. Add powdered sugar in 3 parts. (If the powdered sugar form lumps, you should sift it before adding.) Mix well each time. You can replace it with granulated sugar..
5. Mix it with a hand mixer on low speed until white and fluffy (for 4 mins). Use a spatula to transfer the edge butter into the center and mix evenly. If you use a whisk, mix it 7-8 mins..
6. Beat egg lightly until watery. You should warm the egg in hot water to 35℃ / 95 F if your room is cold. Add it to the butter in 4-5 parts. Mix thoroughly after each addition until creamy. I use a whisk to mix, but it's okay to use a hand mixer (low speed). I think using a whipper will emulsify more than using a mixer..
7. Sift almond flour over the batter. Mix well with a spatula until smooth. It's okay to put it in without sifting. If you do so, please mix while crushing the lumps..
8. Add dry ingredients while sifting again to prevent matcha lumps from forming. Fold it until powderiness disappears. Please scrape the edge flour off, and fold it into the batter..
9. Put the batter into the pan without gaps, as possible. Flatten roughly, and give light shocks to remove gaps. Draw a line with butter. (omittable) If you draw a butter-line on the center, the cake will crack and be baked well. Bake it at 170℃ / 338 F for 30 mins, 160℃ / 320 F for 10 mins..
10. Drop the pan to prevent the cake from shrinking. Let it cool for around 20 mins, and remove the cake while it's warm..
11. Make syrup. Mix granulated sugar and hot water, stir well to melt the sugar thoroughly. Add brandy and mix roughly..
12. Brush all sides with syrup (twice on each side). Double-wrap it with plastic wrap. Let it sit overnight at room temperature. (You should let it sit for at least 3 hours.) Done!.

Sift cake flour, Matcha powder, and salt together into another bowl. Ingredients to bake a matcha pound cake: all-purpose flour, butter, sugar, eggs, salt, and matcha (Japanese green tea powder). The very first cake I learn to bake is a butter cake. In the US, it is more common to refer to a butter cake as a pound cake. Matcha green tea pound cake is a variation of basic pound cake flavored with matcha green tea powder.

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