Today, I tried making a cheese pound cake with okara.
The finished cake, despite having 30g of cheese, only had a slight cheesy aftertaste. There was no shrinkage from baking, and the inside was moist.
Japanese link: Okara Cheese Pound Cake Recipe
Okara Cheese Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Wheat flour | 50 | 184 | ¥10 |
| 2 | 1 egg | 60 | 91 | ¥20 |
| 3 | Sugar | 30 | 116 | ¥9 |
| 4 | Canola oil | 20 | 184 | ¥7 |
| 5 | Soy milk | 15 | 7 | ¥3 |
| 6 | Shredded cheese | 30 | 107 | ¥38 |
| 7 | Okara powder | 3 | 11 | ¥7 |
| – | (Total) | 208g | 700kcal | ¥94 |
Calories and prices are approximate values.
Okara Cheese 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 30g of shredded cheese and mixed it while warming until most of the solids were gone.
・After roughly mixing in 50g of wheat flour, I added 3g of okara powder and mixed with a hand mixer. The mixture became quite dry.
・I added the meringue here and gently mixed it with a spatula until uniform. This completed the batter.
・I poured the batter into a pound cake mold, tapped the bottom to remove air bubbles, and then baked it in a preheated oven (180℃) for 10 minutes at 180℃, followed by 20 minutes at 160℃.
・After letting it cool slightly, I removed the pound cake from the mold and cut it. The finished cake, despite having 30g of cheese, only had a slight cheesy aftertaste. There was no shrinkage from baking, and the inside was moist.
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