The mug cake pan has long been a staple in Korean dessert.
The pan has been known for its fluffy batter and moistness, but there’s a lot more to it than that.
Here are a few other tips and tricks to get the most out of the mug cake.
Bake in a hot oven 2.
Make sure to chill the pan before cooking 3.
Put your ingredients in the pan beforehand to ensure that the batter doesn’t burnYou can also bake the cake in a pan with a lid or parchment paper.
The cake will keep longer and will be easier to cut into squares.
Use a buttercream icing recipe from this website for a mugcake with whipped cream and chocolate sauce.5.
Use this recipe for a bowl of rice cake.
It’s super easy to make.6.
Make the cake by taking a bowl and mixing the powdered sugar with the melted buttercream.
Use the pan for a single layer cake.
You can also place it in a glass container or a bowl.
You could even use a pan to make a cake with a mug.7.
Use any type of egg whites to make your mug cake batter.
I recommend using egg whites from any store.
You may also use a hand mixer to beat the egg whites together.
You’ll need about two cups of white sugar.8.
Make your mug cakes by adding powdered sugar to milk, egg whites, milk, and water.
The result will be a thick, creamy cake that will keep for several days.
The powdered sugar is also the easiest ingredient to work with.
The frosting is optional.
I also like to add some lemon juice, and sometimes vanilla extract to help sweeten the cake.9.
It is important to get all the ingredients in a bowl together and pour into the mug.10.
Make a big batch and freeze.
Keep the mug cakes in the freezer to use them as soon as possible.11. Enjoy!