Pound cake with raisins. The batter is soft, so the raisins tend to sink to the bottom.

Today, I tried making a raisin pound cake with a generous amount of soy milk, hoping it would make the batter a bit moister.

The result was good in that the batter turned out moist, but unfortunately, the raisins tended to sink to the bottom. I tried adding the raisins at the same time as sifting the flour (meaning I tried coating the raisins with flour), but it didn’t work out.

Japanese link: Raisin Pound Cake Recipe

Raisin Pound Cake Recipe (Ingredients)

Calories and prices are approximate values.

Raisin Pound Cake Recipe (Instructions)

· First, I separated the egg into yolk and white.

· I whisked the egg white with a hand mixer to make meringue. After whisking the egg white for about 2 minutes with a hand mixer, I added 10g of sugar and whisked for another 30 seconds to complete the meringue.

· Next, I whisked the egg yolk, 20g sugar, and 20g oil with a hand mixer. It was done once it became slightly frothy. Then, I added 20g soy milk and whisked with the hand mixer for about 1-2 minutes.

· Furthermore, I added 50g flour, 3g okara powder, and 20g raisins and mixed with a spatula.

· Here, I added the meringue and mixed it further with a spatula. This completed the batter.

· I poured the batter into a pound cake pan and tapped the bottom 5-10 times to release air bubbles.

· I placed it in a preheated oven at 180℃ and baked it for 10 minutes at 180℃, then 20 minutes at 170℃.

· After cooling it slightly, I removed the cake from the pan and cut it. The result was good in that the batter turned out moist, but unfortunately, the raisins tended to sink to the bottom. I tried adding the raisins at the same time as sifting the flour (meaning I tried coating the raisins with flour), but it didn’t work out.