Matcha Mini Pound Cake

Name: Matcha Mini Pound Cake
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 8
Cuisine: Japanese
Ingredients: 140 g butter at room temperature; 110 g powdered sugar; 135 g cake flour; 3 g baking powder; 12 g matcha powder; 120 g egg liquid at room temperature; 100 g butter; 8 g caster sugar; matcha powder (appropriate amount); rosemary (appropriate amount)

by Aesthetic Diary (@fooddiary)

Prep Time

20min

Cook Time

23min

Total Time

43min

Japanese Snack Dessert Vegetarian

Rich tea aroma and double taste of cream, so delicious!

Matcha Mini Pound Cake 🍰, rich tea aroma and double taste || Having made so many pound cakes, naturally you can’t miss the matcha flavored one. This pound cake has a rich tea aroma and a double taste of cream, so...

Ingredients

8 Servings

(1 serving = 1 mini pound cake)

Pound Cake

140g
butter at room temperature
110g
powdered sugar
135g
cake flour
3g
baking powder
12g
matcha powder
120g
egg liquid at room temperature

Cream Topping

100g
butter
8g
caster sugar

Decoration

matcha powder (appropriate amount)
rosemary (appropriate amount)

How to make Matcha Mini Pound Cake

Soften butter at room temperature. Add powdered sugar and stir evenly until it becomes larger in volume and turns white in color.
Add the room temperature egg liquid in 6 increments, beating each time until the butter and egg liquid are completely combined before adding the next increment.
Sift in the cake flour, baking powder, and matcha powder. Stir evenly.
Put the batter into a piping bag and squeeze it into the mold. Bake in the oven at 160 degrees Celsius for 23 minutes, then let cool.
Add caster sugar to the butter for the cream topping. Whip it until it looks like yogurt. Put it into a piping bag and squeeze it onto the cooled pound cake.
Sprinkle some matcha powder on top and decorate with rosemary.