Today, I tried making coffee pound cake again. This time, I dissolved the coffee powder in hot water.
Unfortunately, the finished cake was undercooked inside and had an uneven shape. I might have added too much hot water when dissolving the coffee. Perhaps because it was undercooked, the coffee had a stronger bitterness than last time. The texture was crispy on the outside, but raw and heavy on the inside.
Japanese link: Coffee Pound Cake Recipe
Coffee Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Flour | 60 | 221 | ¥12 |
| 2 | 1 Egg | 60 | 91 | ¥20 |
| 3 | Sugar | 30 | 116 | ¥9 |
| 4 | Canola Oil | 20 | 184 | ¥7 |
| 5 | Coffee Powder | 5 | 14 | ¥1 |
| 6 | Pinch of Baking Soda | |||
| (Total) | 175g | 626kcal | ¥49 |
Calories and prices are approximate values.
Coffee Pound Cake Recipe (Instructions)
・Separated the egg into white and yolk.
・Whisked the egg white with a hand mixer for about 2-3 minutes, then added 10g of sugar and mixed for about 1 minute until glossy. This completes the meringue.
・Next, I dissolved the coffee powder in 20g of hot water.
・In a bowl, I added the dissolved coffee, 1 egg yolk, 20g sugar, and 20g oil, then mixed them.
・To the same bowl, I added 60g of flour, the meringue I made earlier, and a pinch of baking soda, then mixed with a hand mixer until there were no lumps of flour. This completes the batter.
・Poured the batter into a cake pan, tapped the bottom of the pan about a dozen times (to remove air), and placed it in the oven (preheated to 180℃). Baked at 180℃ for 15 minutes, then at 170℃ for 15 minutes, until done.
・After it cooled down, I removed the pound cake from the pan and cut it.
Unfortunately, the finished cake was undercooked inside and had an uneven shape. I might have added too much hot water when dissolving the coffee. Perhaps because it was undercooked, the coffee had a stronger bitterness than last time. The texture was crispy on the outside, but raw and heavy on the inside.
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