Pound Cakes from Yumeiro Patissiere

Instructions:

• Pound Cake Base Batter:
• Preheat your oven to 170°C (340°F). Grease and line a pound cake mold with parchment paper.
• In a large mixing bowl, beat the unsalted butter on medium speed until smooth and creamy (about 2-3 minutes). Add the granulated sugar and continue beating until light and fluffy (another 2-3 minutes).
• Crack the eggs into a separate bowl, beat lightly, and measure out 80g. Gradually add the eggs to the butter-sugar mixture in three parts, mixing well after each addition.
• Sift the cake flour (or the all-purpose flour + cornstarch) and baking powder together. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
• White Chocolate Cake:
• Once the pound cake base batter is ready, add the warm milk, chopped macadamia nuts, and chopped white chocolate. Mix until well combined.
• Pour the batter into the prepared cake mold and smooth the top.
• Peach Cake:
• For the next portion, prepare another batch of the pound cake base batter. Add the warm milk and optional pink food coloring to achieve a light orange hue.
• Pour half of the batter into the prepared mold. Add chopped peach halves (drained of syrup) on top, avoiding excess syrup. Then, cover with the remaining batter.
• Black Tea Cake:
• In a small bowl, mix the warm milk with the black tea. Let it steep for a few minutes.
• Add the tea-infused milk to another batch of the pound cake base batter and mix well. Optionally, add a small amount of brown food coloring for a richer tone.
• Pour the batter into the prepared mold.
• Baking:
• Bake all the cakes in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cakes to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.