Whipping Cream Matcha Pound Cake

I had just opened a pack of whipping cream and was pondering what to make out of the leftover cream. This pound cake recipe came in really handy as it required whipping cream. Yay!! No wastage and the best part of it is this cake is really yummy!! Look what my girl showed me after taking a bite:

Whipping Cream Matcha Pound Cake

recipe adapted from XuanHom's Mom Kitchen Diary

my notes in red
makes a 6 inch round cake (I used a 8" x 3.5" x 3"rectangle tin)

Ingredients:

For the Cake

200g dairy whipping cream

100g granulated sugar

3 eggs

1/2 tsp vanilla extract

150g plain flour

1/2 tsp baking powder

1 tbspn (15g) melted butter

10g matcha powder
5 tsp warm water

For the Topping

Almond Flakes (I omitted)

Method:

1. Mix matcha powder to warm water. Set aside.

2. Whisk whipping cream and sugar till stiff.

3. Beat in eggs, one at a time. Ensure egg is well mixed before adding in the next egg.

4. Add in vanilla extract and mix well.

5. Sieve in flour and baking powder and gently mix well.

6. Pour in melted butter and mix well.

7. Pour batter into a 6 inch round pan. Sprinkle with some almond flakes, cover with baking paper and bake in preheated oven at 180C for 45 minutes or till inserted skewer comes out clean. 

I pour batter into the lined rectangle tin, then pour the matcha mix in and use a skewer to swirl the matcha mix into the batter. I baked in preheated oven at 180C for 45 minutes. 

 

8. Remove from oven and cool on wire rack.

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