Today, I tried making an okara pound cake with cheese added on top.
The finished product had a nice savory cheese aroma, which was good, but the cheese part was too salty, while the cake batter was sweet from the sugar, making the balance a bit off. I think it would have been delicious if the batter had been more savory.
Japanese link: Okara Pound Cake with Cheese Topping
Okara Pound Cake with Cheese Topping: Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Flour | 50 | 184 | ¥10 |
| 2 | 1 egg | 60 | 91 | ¥20 |
| 3 | Sugar | 30 | 116 | ¥9 |
| 4 | Canola oil | 20 | 184 | ¥7 |
| 5 | Soy milk | 20 | 9 | ¥5 |
| 6 | Shredded cheese | 30 | 107 | ¥38 |
| 7 | Okara powder | 3 | 11 | ¥7 |
| 8 | Pinch of baking soda | – | – | – |
| – | (Total) | 213g | 702kcal | ¥96 |
Calories and prices are approximate values.
Okara Pound Cake with Cheese Topping: Recipe (Instructions)
・This time, I didn’t separate the egg whites and yolk. I thought the batter would lack moisture because of the okara. Instead of meringue, I decided to use a pinch of baking soda.
・I put 1 egg, 20g oil, and 30g sugar and mixed them with a hand mixer.
・Next, I added soy milk and mixed it further.
・Then, I added 50g flour, 3g okara powder, and a pinch of baking soda and mixed them.
・I poured this into a pound cake pan, tapped the bottom to release air, and then sprinkled 30g of shredded cheese on top.
・I preheated the oven to 180℃, then baked it at 180℃ for 10 minutes, and 160℃ for 20 minutes. The cheese baked up nicely and golden brown.
・After it cooled down, I removed the cake from the pan and cut it. The finished product had a nice savory cheese aroma, which was good, but the cheese part was too salty, while the cake batter was sweet from the sugar, making the balance a bit off. I think it would have been delicious if the batter had been more savory.
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