Light Cream Rose Sauce Pound Cake

Overview

I bought a bottle of rose jam. In addition to soaking it in water, I also used it to make a cake to try. The cake tasted slightly rosey, which was delicious.

Tags

• baking
• cake
• butter
• cake flour
• rose jam
• vanilla extract
• whipping cream
• whole eggs
• fine sugar

Ingredients

Steps

1. 1 After the butter has softened, add the fine sugar and beat until the color turns white and the volume increases.

   

2. 2 Add the egg liquid in small amounts and multiple times, stirring well after each addition before adding the next one (I divided it 6 times).

   

3. 3 Add the whipping cream in three batches (the whipping cream is refrigerated, so it is best to put it in hot water to warm it).

   

4. 4 Add vanilla extract and beat evenly.

   

5. 5 Add rose paste and stir briefly.

   

6. 6 Sift in the low-gluten flour and stir slowly.

   

7. 7 Stir until there is no dry flour left.

   

8. 8 Pour into the mold, preheat the oven to 170 degrees, upper and lower heat, second to last layer, bake for 40-45 minutes.