Today, I challenged myself to make caramel pound cake for the second time.
The finished product had some caramel that turned into candy, but there were also liquid parts, so I managed to make it reasonably well. However, I failed to mix it into the pound cake in a marbled pattern. It might be better to mix it thoroughly into the batter. As for the flavor, it was a moist, caramel-flavored pound cake. Perhaps because the caramel turned out well, it wasn’t bitter like last time, and the sweetness of the caramel was prominent.
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 | Water | 30 | 0 | ¥0 |
| (Total) | 235g | 698kcal | ¥58 |
Calories and prices are approximate values.
Caramel Pound Cake Recipe (Instructions)
・First, make the pound cake batter. As usual, I separated the egg into whites 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 added the meringue I made earlier to the bowl and gently mixed it with a spatula. This completed the batter.
・Here, I made caramel. I heated 15g of water and 30g of sugar in a frying pan. After the color started to turn golden brown, I moved the pan on and off the stove. When the color started to darken, I gradually added 15g of water and swirled the pan to cool it down. Then I transferred it to a cocotte, and it was done.
・I poured the batter into a cake pan, then added the hardened caramel and stirred it a little before putting it into the oven (preheated to 180℃). I waited 10 minutes at 180℃ and 20 minutes at 160℃, and it was baked. The caramel was bubbling.
・After it cooled down, I removed the pound cake from the mold and cut it. The finished product didn’t have the caramel mixed in a marbled pattern as I intended. It might be better to mix the caramel thoroughly into the batter. As for the flavor, it was a moist, caramel-flavored pound cake. Perhaps because the caramel turned out well, it wasn’t bitter like last time, and the sweetness of the caramel was prominent.
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