Chef Thierry Delourneaux Chichifoofoo Travel Cake, Vanilla Matcha Pound Cake

Vanilla Matcha Pound Cake


100 grams Butter
100 grams Granulated sugar
2 eggs
100 grams All-purpose flour
5 grams Baking powder
3 grams Vanilla extract
5 grams  or 1 teaspoon Matcha powder “Green tea”
2 Tablespoons Whole milk


8-10 muffing cups or 6” cake ring


Preheat oven to 350 degrees. Butter cups and set aside.
Using an electric mixer on high speed, beat soft butter and sugar until light and fluffy about 5 minutes.
Add eggs one at a time, add vanilla. Mix for another 2 minutes.
With mixer on low, gradually add shifted flour and baking powder, beating just until combined (do not overmix).
Finish by hand with a spatula.
Take 2 tablespoons of the vanilla pound cake, mix in the matcha powder and whole milk.
Pipe or scoop a thin layer of the vanilla pound cake at the bottom of each cup. Add in a layer of the matcha pound cake in the center and top again with the vanilla pound cake.
Repeat the same technique for each cup. Using a chopstick marble each cake.
Bake light brown until a toothpick inserted in center of cake comes out clean, about 15-20 minutes.

Lemon Icing


180 grams Confectioner sugar
60 grams Orange juice
½ Lemon zest


Using a small mixing bowl, whisk all ingredients together until you get a thick paste. Allow pound cake to cool down for 20 minutes onto a wire rack before dip the lemon icing on top of cake. Drizzle a little of matcha powder on top.

Please take pictures of the finished product and post it on Instagram tagging ‘@chichifoofoo_official‘ and then enjoy your creation!