Pound cake with okara. Adding okara makes the dough a bit dry.

Today, I tried making a pound cake with okara. I added a generous amount of okara and soy milk.

The finished cake was quite dry due to the okara, and I felt like it absorbed the moisture in my mouth when I ate it. The darker yellow parts might be where the okara absorbed the soy milk.

Japanese link: Okara Pound Cake Recipe

Okara Pound Cake Recipe (Ingredients)

Calories and prices are approximate values.

Okara Pound Cake Recipe (Instructions)

First, I separated the egg into white and yolk. Then, I beat the egg white well, added 10g of sugar, and beat it further to make meringue.

Next, I added the egg yolk, 20g of sugar, and 20g of oil and mixed them.

Then, I added 20g of soy milk and mixed it further.

Here, I added the wheat flour and okara powder. As I mixed, I noticed that a lot of moisture was absorbed.

To this mixture, I added the meringue and gently folded it in with a spatula.

I poured the batter into a pound cake pan and tapped the bottom of the pan to release air bubbles.

I put it into a preheated oven at 180℃ for 10 minutes. Then, I lowered the temperature to 160℃ and baked it for another 20 minutes to complete.

After it cooled down a bit, I removed the pound cake from the pan and cut it. The finished cake was quite dry due to the okara, and I felt like it absorbed the moisture in my mouth when I ate it. The darker yellow parts might be where the okara absorbed the soy milk.