Today, I tried making a caramel pound cake that I found online and looked delicious.
The finished product didn’t turn out perfectly; I messed up the caramel, and it hardened like candy, making the pound cake look a bit misshapen. However, the cake itself was moist, and the caramel had a good balance of bitterness and sweetness, so it tasted great.
Japanese link: Caramel Pound Cake Recipe
Caramel Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Flour | 50 | 184 | ¥10 |
| 2 | 1 Egg | 60 | 91 | ¥20 |
| 3 | Sugar | 60 | 232 | ¥18 |
| 4 | Canola Oil | 20 | 184 | ¥7 |
| 5 | Soy Milk | 15 | 7 | ¥3 |
| 6 | Butter | 10 | 73 | ¥22 |
| (Total) | 215g | 771kcal | ¥80 |
Calories and prices are approximate values.
Caramel Pound Cake Recipe (Instructions)
・First, prepare the pound cake batter. As usual, I separated the egg into white and yolk.
・Next, I mixed the egg whites with a hand mixer for about 2-3 minutes, then added 10g of sugar and mixed for about 1 minute until glossy. This completed the meringue.
・Then, I added 1 egg yolk, 30g sugar, 20g oil, and 15g soy milk and mixed them.
・Furthermore, I added 50g of flour and mixed it with a hand mixer.
・After that, I gently folded the meringue I made earlier into the bowl with a spatula. This completed the batter.
・Here, I made caramel for the first time. I heated 10g of butter and 30g of sugar in a frying pan. After the color started to turn golden brown, it quickly turned black, so I hurriedly transferred it to a dish. (This is where I failed)
・I poured the batter into a cake pan, then added the hardened caramel and put it into the oven (preheated to 180°C). I baked it at 180°C for 10 minutes, then at 160°C for 20 minutes. The caramel was bubbling furiously.
・After it cooled down, I removed the pound cake from the pan and cut it. The caramel was stuck to the pan, so it was a struggle to get it out. The finished shape was a bit unsightly. However, the cake itself was moist, and the caramel had a good balance of bitterness and sweetness, so it tasted great. I felt that if I could succeed in making the caramel, I could make it look and taste even better.
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