Green Tea Yogurt Pound Cake Food

GREEN TEA POUND CAKE

Steps:

• Cream butter in a bowl.
• Add sugar in the butter and mix well. Gradually add beaten eggs and stir well.
• Sift flour, baking powder, and green tea powder together and add the flour to the egg mixture.
• Pour the batter into a buttered loaf pan. Bake in preheated 340 degrees F oven for about 30-40 minutes.

GREEN TEA YOGURT POUND CAKE

Steps:

• Preheat oven to 325°F Grease and flour a 10" Bundt pan.
• Stir matcha into yogurt until smooth and lump-free; it will be a vivid, bright green. Sift together flour, baking soda and salt. Set aside.
• In a large bowl or stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well to incorporate after each addition. Add vanilla.
• Add 1/3 of flour mixture, and beat on low until combined. Add 1/2 of yogurt and beat until combined. Add 1/2 of remaining flour and beat until combined. Add remaining yogurt and beat until combined. Add remaining flour. Beat until just combined, then increase speed to medium-high and beat 2-3 minutes.
• Pour batter evenly into prepared pan (it will be very thick). Bake in preheated oven 1 hour or until a cake tester comes out clean.
• Cool in pan 10 minutes, then remove from pan and leave on a rack until completely cooled. Dust top with confectioner's sugar.

SIMPLE YOGHURT POUND CAKE

Steps:

• Preheat oven to 300° F (about 150° C).
• Using an electric beater or kitchen aid, cream together sugar and butter, when it is light and fluffy, add egg yolks one at a time,beat well after each addition.
• Blend in vanilla and yoghurt.
• In a separate bowl, sift sifted flour, salt, and soda.
• Add sifted dry ingredients to batter, beat well.
• For the egg whites, to ensure a successful formation of stiff peaks, the first step is that the bowl - preferably a metal or glass bowl, and beaters should be clean and dry. If there is a trace of oil residue in the bowl or a little hint of yolk in the whites, it will interfere with the formation of air bubbles. Beat on low speed for about a minute until foamy then switch to medium/high speed until stiff peaks form. (Note: I do not have 2nd spare bowl designed for the kitchen aid for beating the egg whites, so I scoop with a spatula the yoghurt mixture batter - it would be rather stiff by then - into a large separate clean bowl; then wash, dry the beaters and bowl of the kitchen aid with paper towel.).
• Take a quarter or so of the beaten egg white and mix it into the yoghurt batter, it will bring the consistency of the batter closer to that of the foam so they mix better. Fold the rest of the egg white in 2 or 3 parts, do not over mix.
• Pour into a greased loaf pan and bake for about 1 1/2 hours (90 mins) or until loaf is golden brown and toothpick inserted in center comes out clean.
• Cool in pan for 5 minutes, then transfer to wire rack and cool completely.

MATCHA (GREEN TEA) POUND CAKE

Steps:

• Prepare 2 loaf pans (9x5x3) by buttering and lining with parchment paper. Butter the parchment paper as well.
• Preheat oven to 325 degrees.
• In a medium bowl, stir together the flour, matcha, and baking powder.
• In a large bowl, beat together the butter and the powdered sugar for 3 minutes or until light and fluffy.
• Add the yolks into the butter mixture, one at a time, mixing well in between each addition.
• Add the dry ingredients into the butter and yolk mixture and set aside momentarily.
• In a large clean bowl, beat the egg whites and salt until soft peaks form.
• Fold the beaten egg whites into the yolk batter and gently mix until incorporated.
• Pour the batter into the loaf pans and smooth the top.
• Bake for 60 to 70 minutes until this passes the clean wooden skewer test.
• Cool for 10 minutes, dismount and cool on a rack.