Lately, my pound cakes haven’t been turning out well, so I decided to go back to basics and made a plain pound cake today.
The result was a fluffy pound cake with a lovely egg flavor, so there were no issues. If your pound cake isn’t rising properly, the problem might be in the ingredients or the mixing method.
Japanese link: Plain Pound Cake Recipe
Plain Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Flour | 60 | 221 | ¥12 |
| 2 | 1 Egg | 60 | 91 | ¥20 |
| 3 | Sugar | 50 | 194 | ¥15 |
| 4 | Canola Oil | 20 | 184 | ¥7 |
| 5 | Soy Milk | 15 | 7 | ¥3 |
| (Total) | 205g | 697kcal | ¥57 |
Calories and prices are approximate values.
Plain 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 whisked for about 1 minute until glossy. This completes the meringue. (This part is as usual)
・Next, added 1 egg yolk, 50g sugar, 20g oil, and 15g soy milk and mixed.
・Then, added 50g flour and mixed with a hand mixer.
・After that, added the meringue made earlier to the bowl and gently mixed with a spatula. This completes the batter.
・Poured the batter into a cake pan, tapped the bottom of the pan about a dozen times (to remove air bubbles), and placed it in a preheated oven (180℃). Baked at 180℃ for 15 minutes, then at 160℃ for 10 minutes, and it was done.
・After cooling, removed the pound cake from the pan and sliced it. The result was a fluffy pound cake with a lovely egg flavor, so there were no issues. If your pound cake isn’t rising properly, the problem might be in the ingredients or the mixing method.
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