Today's Trial Cooking Recipes

Pound Pan Chiffon Cake 2: No Rise Due to Oiled Pan

I tried making a chiffon cake in a pound cake pan. This time, to make it easier to remove from the pan, I greased the inside. The finished cake only rose to about half or two-thirds the height of the pan. It had risen to about 90% of the pan's height during baking, but it seems to have shrunk. What's more, when I cooled it upside down without removing it, it shrank by about another half and fell out of the pan. The texture became chewy. The oil I applied to the pan might be the cause. […]

2025.09.25

Chiffon cake

Coconut milk carbonated jelly. Coconut and carbonated separated.

This time, I tried making a carbonated jelly with coconut milk. As you can see from the appearance, the coconut and carbonated water separated. The texture wasn't fizzy, but rather a bit tingly, and not very good. […]

2025.09.25

Jelly

Milk Pound Cake. Let it cool in the pan for a moist and fluffy texture.

This time, I tried making a pound cake with milk. I referred to the chiffon cake recipe from last time, and the result was a fluffy cake, similar to the pound cake I made with soy milk. This time, I also put the cake in a mold […]

2025.09.24

Pound cake

Soy Milk Pound Cake 5. Fluffy, based on a chiffon cake recipe.

Previously, pound cakes made with soy milk would turn out sticky inside and wouldn't rise. So, this time, I tried making one using a chiffon cake recipe as a reference, as chiffon cakes remain fluffy even with added moisture. I referred to a chiffon cake recipe for […]

2025.09.24

Pound cake

Soy Milk Pound Cake 4. I tried greasing the cake pan with olive oil, but it shrank quite a bit.

This is my fourth time making soy milk pound cake. This time, I tried greasing the pound cake mold with olive oil. It puffed up reasonably well when baked, but then quickly deflated. The bottom was still as moist as ever. More about the recipe […]

2025.09.24

Pound cake

Soy milk pound cake 3. Even with a change in mixing method, it still shrinks quite a bit.

Making soy milk pound cake. I used the same ingredients as the first two times, but changed the mixing method. The finished product didn't rise much and shrunk. The texture was dense and hard. It didn't taste like soy milk, but rather egg-flavored. Depending on the mixing method, […]

2025.09.24

Pound cake

Earl Grey pound cake. A strong Earl Grey flavor from 5g of tea leaves.

This time, I made a pound cake with black tea leaves. The finished product had a strong black tea flavor because I added 5g of tea leaves. Also, the surface was a bit soft, so to make it firmer, I would bake it at 180℃ […]

2025.09.24

Pound cake

Milk jelly. It turned out like a milk pudding.

This time, I made milk jelly, referencing a Morinaga Cook recipe. The finished product turned out more like milk pudding, probably because I added too much sugar. It was delicious, but a bit too sweet for jelly. Perhaps because there was also too much liquid, it had a soft texture […]

2025.09.24

Jelly

Making carbonated jelly. Researched gelatin recipes and decided to try Calpis Soda first.

I researched gelatin recipes for making carbonated jelly. First, I'd like to try making carbonated jelly using Calpis Soda. Gelatin Recipe Research I referred to "Morinaga Cook Gelatin" below. How to […]

2025.09.24

Jelly

Calpis Soda Jelly 2. Adjusting the sweetness is the challenge.

This time, we made carbonated jelly again, re-attempting with different ingredient ratios. Compared to last time, the finished product had a slightly smoother texture due to the increased water content. On the other hand, I felt the sweetness could be a little less. The bubbles were scooped […]

2025.09.24

Jelly