Today was my third time making a pound cake with edible charcoal powder (bamboo charcoal). I adjusted the amounts of sugar and soy milk this time.
As with the previous attempts, there was no charcoal flavor. Since I reduced the sugar, the cake had a mild, less sweet taste. The texture was a little on the dry side.
Japanese link: Black Pound Cake Recipe
Black Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Flour | 65 | 239 | ¥13 |
| 2 | Egg (1) | 60 | 91 | ¥20 |
| 3 | Sugar | 30 | 116 | ¥9 |
| 4 | Canola oil | 20 | 184 | ¥7 |
| 5 | Soy milk | 20 | 9 | ¥5 |
| 6 | Charcoal powder | 1 | 3 | ¥149 |
| 7 | Baking soda, a pinch | |||
| (Total) | 196g | 642kcal | ¥203 |
Calories and prices are approximate values.
Black Pound Cake Recipe (Instructions)
(1) Separate the egg into the white and yolk.
(2) Beat the egg white with a hand mixer for 2-3 minutes, then add 10g of sugar and mix for about a minute more, until glossy. The meringue is now complete.
(3) In a separate bowl, add the egg yolk, 20g of sugar, 20g of oil, and 20g of soy milk. Mix with a hand mixer for 2-3 minutes.
(4) Add 65g of flour, the meringue, 1g of charcoal powder, and a pinch of baking soda to the mixture from step (3). Gently fold with a spatula until no lumps of flour remain. The batter is now complete.
(5) Pour the batter into a cake pan and tap the bottom a dozen or so times to remove air bubbles. Place in an oven preheated to 180°C. Bake for 10 minutes at 180°C, then reduce the temperature and bake for another 20 minutes at 160°C.
(6) After it has cooled slightly, remove the pound cake from the pan and slice. As with the previous attempts, there was no charcoal flavor. Since I reduced the sugar, the cake had a mild, less sweet taste. The texture was a little on the dry side.
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