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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, roasted green tea and white chocolate pound cake ☆recipe video☆. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆ is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆ is something that I have loved my entire life. They are nice and they look wonderful.

Put it out of the hot water and set aside. Mix cake flour, roasted green tea powder, and baking powder. Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆. Here is how you achieve it.

To get started with this particular recipe, we have to first prepare a few components. You can have roasted green tea and white chocolate pound cake ☆recipe video☆ using 10 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆:
  1. Take 220 g (7.8 oz, 1 cup) unsalted butter, room temperature
  2. Prepare 155 g (5.5 oz, 3/4 cup) granulated sugar
  3. Prepare 3 eggs (net weight; about 150-160ｇ/ 5.3-5.6 oz), room temperature
  4. Prepare 80 ｇ(2.8 oz) white chocolate
  5. Take 10 drops vanilla oil
  6. Prepare 210 ｇ(7.4 oz, 1.7 cups) cake flour
  7. Get 5 ｇ(1.2 tsp) baking powder
  8. Get 20 ｇ(0.7 oz) roasted green tea powder
  9. Take 60 ｇ(2.1 oz) mixed nuts
  10. Prepare ※1cup=235cc(USA)

Chop four squares of white chocolate and melt the other four; set both aside. The second time I made the recipe, I used the entire apple. The extra apple in the second bake didn't impact the baking time or alter the final product - other than the apple layers were a bit thicker, which I thought was pretty. The lavender blossoms in the batter for this statuesque cake make it perfect for an afternoon tea.

Instructions to make Roasted Green Tea and White Chocolate Pound Cake ☆Recipe Video☆:
  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!

The extra apple in the second bake didn't impact the baking time or alter the final product - other than the apple layers were a bit thicker, which I thought was pretty. The lavender blossoms in the batter for this statuesque cake make it perfect for an afternoon tea. As with many Bundt cake recipes, you can can use any decorative tube cake pan—just make sure it. Using a small spatula, loosen the cake from the sides of the pan and invert it onto a wire rack. Sift confectioners' sugar lightly over the top of the cake.

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