Today marks my fourth attempt at making caramel pound cake. This time, I made sure to really burn the caramel sauce.
The finished pound cake had a strong caramel flavor. However, perhaps because the caramel had a bit too much moisture, the pound cake showed some shrinkage after baking.
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 | 40 | 155 | ¥12 |
| 4 | Canola Oil | 20 | 184 | ¥7 |
| 5 | Soy Milk | 15 | 7 | ¥3 |
| 6 | Water | 30 | 0 | ¥0 |
| – | (Total) | 215g | 621kcal | ¥52 |
Calories and prices are approximate values.
Caramel Pound Cake Recipe (Instructions)
First, make the caramel sauce. Put 30g of sugar and 15g of water in a frying pan and heat over medium heat. After the water started boiling and the color approached black, gradually add 15g of hot water. This completes the caramel sauce.
Next, make the pound cake batter. As usual, I separated the egg into whites and yolk.
Then, 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.
After that, I added 1 egg yolk, 20g of oil, and 10g of soy milk and mixed them.
Here, I mixed the caramel sauce into the batter. This time, it turned dark brown.
Furthermore, I added 50g of flour and mixed it with a hand mixer.
Afterward, I added the meringue I had made earlier to the bowl and gently mixed it with a spatula. This completed the batter.
Pour the batter into the cake pan, tap the bottom of the pan to remove air bubbles, then place it in the preheated oven (180℃). Bake at 180℃ for 10 minutes, then at 160℃ for 20 minutes.
After cooling, remove the pound cake from the mold and cut it. The finished pound cake had a strong caramel flavor. However, perhaps because the caramel had a bit too much moisture, the pound cake showed some shrinkage after baking.
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