Today, I tried my hand at making a pound cake with dried citrus peel (chenpi).
The finished cake turned out a bit dry, perhaps due to a lack of moisture, and the flavor was a bit muted. It reminded me of a pancake, so I drizzled some honey on top, which made it delicious.
Japanese link: Dried Citrus Peel Pound Cake Recipe
Dried Citrus Peel Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Flour | 60 | 221 | ¥12 |
| 2 | Egg (1) | 60 | 91 | ¥20 |
| 3 | Honey | 30 | 88 | ¥62 |
| 4 | Sugar | 20 | 77 | ¥6 |
| 5 | Canola oil | 20 | 184 | ¥7 |
| 6 | Soy milk | 20 | 9 | ¥5 |
| 7 | Baking soda (a pinch) | |||
| (Total) | 210g | 670kcal | ¥112 |
Calories and prices are approximate values.
Dried Citrus Peel Pound Cake Recipe (Instructions)
(1) Separate the egg white from the yolk.
(2) Beat the egg white with a hand mixer for about 2-3 minutes, then add 10g of sugar and mix for about a minute until glossy. This completes the meringue.
(3) In a separate bowl, combine the egg yolk, 10g of sugar, 20g of oil, and 20g of soy milk, and mix with a hand mixer for about 2-3 minutes.
(4) Add 60g of flour, the meringue, and a pinch of baking soda to the mixture from step (3). Use the hand mixer to mix until there are no more lumps of flour.
(5) Next, add the dried citrus peel and mix with a spatula. The batter is now complete.
(6) Pour the batter into a cake pan and tap the bottom of the pan a dozen or so times to release air bubbles. Place it in the oven, which has been preheated to 180°C. Bake at 180°C for 15 minutes, then at 170°C for another 15 minutes. The cake is now baked.
(7) After it has cooled slightly, remove the pound cake from the pan and slice it. The finished cake turned out a bit dry, perhaps due to a lack of moisture, and the flavor was a bit muted. It reminded me of a pancake, so I drizzled some honey on top, which made it delicious.
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