Hi. I would love a bombass recipe for goguma cake. It is one of my favorite cakes. I've found recipes on Korean sites (in Korean), and I made it once, but it did not turn out the same as the ones I find at the bakeries. It was good, but it did not have that light airy texture. I wonder how it would taste if I used a chiffon method and folded in the pureed goguma? Maybe I should make a flourless cake.
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