Ingredients:
Butter: 120g; Caster Sugar: 120g; Whole Eggs: 120g; Light Cream: 100g; Vanilla Extract: 1 tsp; Cake Flour: 150g; Rose Jam: 20g.
Taste: Sweet; Technique: Baking; Time: 45 minutes; Difficulty: Moderate.
Detailed Steps for Making Light Cream Rose Jam Pound Cake
Soften the butter, add caster sugar and beat until the color turns pale and the volume increases.
Add the eggs gradually in small amounts, stirring well after each addition (I divided it into 6 times).
Add the light cream in three portions (since the light cream is refrigerated, it’s best to warm it slightly in hot water).
Add vanilla extract and mix well.
Add rose jam and stir slightly.
Sift in cake flour and fold gently.
Fold until there are no dry flour particles.
Pour into the mold, preheat the oven to 170 degrees Celsius, bake on the second lowest rack for 40-45 minutes.
