Recipe: Yummy Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆

Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆.

You can have Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆ using 10 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆

  1. You need of (7.8 oz, 1 cup) unsalted butter, room temperature.
  2. You need of (5.5 oz, 3/4 cup) granulated sugar.
  3. It’s of eggs (net weight; about 150-160ｇ/ 5.3-5.6 oz), room temperature.
  4. It’s of ｇ(2.8 oz) white chocolate.
  5. It’s of vanilla oil.
  6. It’s of ｇ(7.4 oz, 1.7 cups) cake flour.
  7. It’s of ｇ(1.2 tsp) baking powder.
  8. Prepare of ｇ(0.7 oz) roasted green tea powder.
  9. Prepare of ｇ(2.1 oz) mixed nuts.
  10. Prepare of ※1cup=235cc(USA).

Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆ instructions

  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/cjUHxivD_u8.
  2. Grease the pan with butter and sprinkle bread flour onto the pan. Tap it with your hand to remove excess flour. Let it sit in a fridge. Preheat an oven to 200℃ / 392 F..
  3. Chop mixed nuts; set aside. Chop white chocolate and put them in a bowl. Put the bowl in hot water (300 ml boiling water + 250 ml water) and melt the chocolate. Put it out of the hot water and set aside..
  4. Mix cake flour, roasted green tea powder, and baking powder. Sift it twice. Set aside..
  5. Cream the butter until soft. Add granulated sugar in 4 parts and mix each time until combined. Mix it with a whisk until it becomes white and fluffy (for 8 mins)..
  6. Put eggs in another bowl. Beat it lightly until it gets watery..
  7. Add it to the butter in 5-6 parts. Mix thoroughly after each addition..
  8. Add vanilla oil and mix well. Add the melted white chocolate and mix well until smooth..
  9. Add all of the dry ingredients and fold until smooth and a little glossy..
  10. Put the batter into the prepared pan. Flatten it roughly. Drop the pan lightly. Sprinkle the chopped nuts on the top..
  11. Bake it at 180℃/ 356 F for 43 mins. Drop the pan to prevent the cake from shrinking. Let it cool for 15 mins as it is..
  12. Remove the cake from the pan while it's warm. Wrap it with plastic wrap twice and let it sit 3-6 hours at room temperature. It's all done!.