Caramel pound cake with okara. I added okara, but it shrank during baking.

Today, I tried making a caramel pound cake with okara. I thought the okara would absorb the moisture from the caramel and prevent shrinkage during baking, but…

Unfortunately, the finished product still shrank. When water is involved, it can sometimes be difficult to get it right. I want to try various combinations to find out the cause.

Japanese link: Okara Caramel Pound Cake Recipe

Okara Caramel Pound Cake Recipe (Ingredients)

Calories and prices are approximate values.

Okara Caramel Pound Cake Recipe (Ingredients)

First, make the caramel sauce. I put 20g of sugar and 15g of water in a frying pan and heated it over medium heat. After waiting until the water started to boil and the color approached black, I gradually added 15g of hot water. This completed the caramel sauce.

Next, make the pound cake batter. As usual, I separated the egg into egg white and egg yolk. Then, I mixed the egg white with a hand mixer for about 2-3 minutes, added 10g of sugar, and mixed for about 1 minute until it became glossy. This completed the meringue.

After that, I added 1 egg yolk, 20g of oil, and 10g of soy milk and stirred, then mixed the caramel sauce into the batter. The lumps you see are the caramel that has solidified. Perhaps there wasn’t enough water when I made the caramel.

Then, I added 50g of flour and stirred with a hand mixer while gradually adding meringue. This completed the batter.

I poured the batter into the pound cake mold.

After tapping the bottom of the cake mold to remove air bubbles, I put it into the oven (preheated to 180℃). I waited 10 minutes at 180℃ and 20 minutes at 160℃, and it was baked.

After it cooled down, I removed the pound cake from the mold and cut it. Unfortunately, the finished product still shrank. When water is involved, it can sometimes be difficult to get it right. I want to try various combinations to find out the cause.