Fluffy Jasmine & Fruit Pound Cake

Name: Fluffy Jasmine & Fruit Pound Cake
Yield: 6 servings
Cuisine: American
Ingredients: 120 grams Unsalted butter (or cake margarine); 100 grams White sugar; 2 Eggs; 1 grams Baking powder; 120 grams Cake flour; 10 grams Jasmine leaves; 70 grams Dried Apples; 1 (Or dried mango); 3 tbsp Strongly brewed jasmine tea

cookpad.japan @cookpad_jp

I wanted to make something that would make a good present for my friend.

The key to this recipe is to mix the egg in a little at a time at room temperature to prevent the mixture from separating. Recipe by saicafe

I wanted to make something that would make a good present for my friend.

The key to this recipe is to mix the egg in a little at a time at room temperature to prevent the mixture from separating. Recipe by saicafe

cookpad.japan @cookpad_jp

I wanted to make something that would make a good present for my friend.

The key to this recipe is to mix the egg in a little at a time at room temperature to prevent the mixture from separating. Recipe by saicafe

I wanted to make something that would make a good present for my friend.

The key to this recipe is to mix the egg in a little at a time at room temperature to prevent the mixture from separating. Recipe by saicafe

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Ingredients

6 servings

120 gramsUnsalted butter (or cake margarine)
100 gramsWhite sugar
2Eggs
1 gramsBaking powder
120 gramsCake flour
10 gramsJasmine leaves
To prepare the day before:
70 gramsDried Apples
1(Or dried mango)
3 tbspStrongly brewed jasmine tea

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Steps

1

Cut the fruits into thin slices and then let them soak in the strongly brewed jasmine tea.
2

Let the butter return to room temperature until soft. Then add the butter into a bowl with the sugar.
3

Cream together the butter and sugar until pale and fluffy, then add the beaten eggs to the mixture a little at a time. Make sure to whip well after each addition.
4

Whip the batter gently until all of the egg has been added and soft peaks form. The egg is best added when at room temperature. If it starts to separate, add in some of the combined powder ingredients.
5

This is what the mixture should look like when the eggs have been fully mixed in. It should be smooth and fluffy.
6

Mix in the tea leaves.
7

Sift together all of the powder ingredients and add them to the mixture all at once. Mix with a rubber spatula until the batter is even.
8

Once it's mixed, line a pound cake tin with parchment paper pour in the batter. Make a small well in the center of the dough. If you are using a tin from a 100 yen store, you will have a little batter left over.
9

Bake the cake at 170-180℃ for 40-45 minutes.
10

It's done!