Matcha and White Chocolate Marble Pound Cake
Today, let's bake a matcha marble pound cake that you might find in a café at home. By adding a little white chocolate to the slightly bitter matcha batter, the patterns when cut and the balance of flavors come together beautifully. Baking is all about precise measurements. Be sure to bring the butter and eggs to room temperature and measure accurately down to the gram.
Author
baker_yuna
Instructions
Line a 17cm pound cake pan with parchment paper and preheat the oven to 170 degrees Celsius. Sift together the cake flour and baking powder, and dissolve the matcha in the milk to create a smooth paste.
💡 Tip: Mixing matcha in its powder form can leave small clumps. Dissolving it in 20g of milk first ensures an even and beautiful color.
About 10 min
In a bowl, soften the room temperature butter and cream it with the granulated sugar and salt until light and fluffy. Add the beaten eggs in four additions, ensuring each addition is well incorporated.
💡 Tip: Adding all the eggs at once can cause separation. The key to success is to match the temperatures of the butter and eggs and to add the eggs gradually.
About 12 min
Add the sifted dry ingredients and mix with a rubber spatula, folding from the bottom. When the flour is just about incorporated, divide the batter in half; mix matcha paste and half of the white chocolate into one half. Mix the remaining vanilla and the rest of the white chocolate into the other half.
💡 Tip: Overmixing can lead to a dense cake. Stop mixing when you can no longer see any flour.
About 10 min
Alternately layer the plain and matcha batters in the pan, and use a skewer to swirl gently 2 to 3 times to create a marble pattern. Smooth the surface and create a slight indentation in the center.
💡 Tip: The key to a beautiful marble effect is not to overmix. Stop when it looks like it could use a little more mixing for a clean cut.
About 8 min
Bake in the preheated oven at 170 degrees Celsius for 45 to 50 minutes. If the surface browns too quickly after about 25 minutes, lightly cover it with aluminum foil. The cake is done when a skewer comes out clean. Remove from the pan and cool completely on a wire rack before slicing.
💡 Tip: The cake becomes moist if you wrap it in plastic wrap after it cools down for half a day. For the best presentation, slice it only after it has completely cooled.
About 50 min
