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
Pound Cake
- 140gbutter at room temperature
- 110gpowdered sugar
- 135gcake flour
- 3gbaking powder
- 12gmatcha powder
- 120gegg liquid at room temperature
Cream Topping
- 100gbutter
- 8gcaster 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.
Tips & Tricks
Ensure the butter is at room temperature for easier mixing.
Add the egg liquid gradually to prevent the mixture from curdling.
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