Caramel pound cake, third attempt. The caramel wasn’t burnt enough, so it tasted like plain pound cake.

Today marks my third attempt at making caramel pound cake. I’ve been trying to achieve a marble pattern, but it seemed difficult, so I decided to mix the caramel sauce directly into the batter.

The finished product looked and tasted like a plain pound cake (a bit on the sweet side), likely because the caramel sauce wasn’t caramelized enough. The texture, however, was moist and tender.

Japanese link: Caramel Pound Cake Recipe

Caramel Pound Cake Recipe (Ingredients)

Calories and prices are approximate values.

Caramel Pound Cake Recipe (Instructions)

First, make the caramel sauce. Put 20g of sugar and 15g of water in a frying pan and heat over medium heat. When the water starts to boil and the color changes slightly, gradually add 15g of hot water. Although it’s hard to tell from the photo, I managed to make caramel sauce.

Next, prepare the pound cake batter. As usual, separate the egg into whites and yolk.

Then, beat the egg whites with a hand mixer for about 2-3 minutes, add 10g of sugar, and beat for about 1 minute until glossy. This completes the meringue.

After that, add 1 egg yolk, 20g sugar, 20g oil, and 10g soy milk and mix.

Here, I mixed the caramel sauce (20g finished product) into the batter. (At this point, as the picture shows, the color was similar to plain pound cake. In hindsight, I realized the caramel sauce wasn’t caramelized enough.)

Then, add 55g of flour and mix with a hand mixer.

After that, add the meringue made earlier to the bowl and gently mix with a spatula. This completes the batter.

Pour the batter into the cake pan, tap the bottom of the pan to remove air bubbles, then place it in the oven (preheated to 180°C). Bake for 10 minutes at 180°C, then for 20 minutes at 160°C until done.

After cooling, remove the pound cake from the pan and slice it. The finished product looked and tasted like a plain pound cake (a bit on the sweet side), likely because the caramel sauce wasn’t caramelized enough when I made it. The texture, however, was moist and tender.