This time, I decided to make a rum syrup by simmering rum and sugar, and then pour it over a pound cake.
The finished product was a sweet egg pound cake with no rum aroma (and almost no bitterness from the alcohol). I think it was a bit of a failure because the good qualities of the rum were lost.
Japanese link: Rum Syrup Pound Cake Recipe
Rum Syrup Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | M size, 1 piece |
| 2 | Rum | 25 | 60 | ¥43 | Bacardi Superior |
| 3 | Canola oil | 20 | 184 | ¥7 | |
| 4 | Flour | 50 | 184 | ¥10 | |
| 5 | Sugar | 70 | 271 | ¥21 | |
| (Total) | 225g | 790kcal | ¥101 |
Calories and prices are approximate values.
Rum Syrup Pound Cake Recipe (Instructions)
(1) Separate the egg into white and yolk.
(2) Beat the egg whites with a hand mixer until stiff peaks form (about 1-2 minutes). Then, add 10g of sugar. Beat again for several tens of seconds until white and glossy (the sugar prevents the foam from collapsing).
(3) In a separate bowl from the meringue, combine 1 egg yolk, 40g sugar, and 20g oil, and mix with a hand mixer (about 2-3 minutes).
(4) Add the meringue from (2) and 50g flour to (3), then mix with a hand mixer (about 2-3 minutes). This completes the batter.
(5) Pour the batter from (4) into a pound cake mold. Tap the bottom of the mold 5-10 times to remove air bubbles.
(6) Preheat the oven to 180℃. Place (5) in the oven for about 20 minutes. Then, add another 10 minutes at 160℃. Bake until done.
(7) Separately, prepare the rum syrup. Put 25g rum, 50g water, and 20g sugar in a frying pan and simmer until it reduces to about 25g.
(8) After removing the cake from the mold and letting it cool slightly, pour the rum syrup from (5) over it, wrap it in plastic wrap, and let it sit for a day. The rum aroma had evaporated, and it was a sweet egg pound cake.
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