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Today wer’re going to make Korean mugwort, Ssuk pound cake!
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• Ingredients(6(W)x2.7(L)x2.5(H) inch)
□ 100g Unsalted butter, at room temperature
□ 90g Granulated sugar
□ 100g Eggs, at room temperature
□ 100g Cake flour
□ 15g Mugwort powder
□ 1g Salt
□ 3g Baking powder
□ 25g Heavy cream, at room temperature
◇ Before You Start
• Take your butter, eggs, and heavy cream out of the fridge an hour before you begin baking
• Sift mugwort powder to filter its thick fibres before measuring
• Instructions
1. Beat the softened butter with sugar until light and fluffy
2. Add in a very small amount of the egg and beat after each addition
3. Sift together cake flour, mugwort powder, salt, and baking powder into the butter mixture
4. Mis until the dry ingredients are just combined
5. Stir in heavy cream
6. Place the batter into a greased cake pan
7. Using a spatula, make a concave surface
8. Pipe a vertical line of butter in the middle of the cake batter or score the top of the cake with a knife
9. Bake for 40 min at 340°F
10. Tap the cake pan on the countertop several times and take the cake out of the pan to cool completely
11. Top with a dollop of whipped cream
12. Enjoy!
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#poundcake #mugwortcake #koreancake