Mugwort Cream Roll Cake recipe - ingredients, nutrition and when to eat it
This fluffy roll cake has a delicate mugwort flavor and a soft cream filling. The slightly bitter mugwort pairs beautifully with the sweet cream, making it a…
This fluffy roll cake has a delicate mugwort flavor and a soft cream filling. The slightly bitter mugwort pairs beautifully with the sweet cream, making it a lovely treat with coffee or tea on a spring day.
Snacks & desserts · 60 minutes to cook
Nutrition (per 258g serving): 723.8 kcal · protein 19.7g · carbohydrate 83.4g · fat 34.7g · sodium 159.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If you spread the cream before the cake has cooled completely, it may melt.
Tips: Sift the mugwort powder so it blends into the batter without lumps.
Tips: If you bake the cake too long, it may crack when rolled, so check it before the edges start to brown.
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Ingredients (1 serving)
- Egg — 2 pc
- Flour — 40 g
- Sugar — 35 g
- Mugwort powder — 5 g
- Heavy cream — 70 ml
- Powdered sugar — 8 g