This time, I tried making a pound cake with soy milk.
The finished cake was underbaked, probably because I added too much soy milk. The bottom half, which was underbaked, didn’t rise, resulting in an irregular shape. Perhaps because it wasn’t baked properly, there was no soy milk flavor at all, and the egg taste was strong. The inside of the cake was sticky, making it difficult to finish.
Japanese link: Soy Milk Pound Cake Recipe
Soy Milk Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | M size, 1 egg |
| 2 | Soy milk | 20 | 9 | ¥5 | |
| 3 | Canola oil | 20 | 184 | ¥7 | |
| 4 | Flour | 50 | 184 | ¥10 | |
| 5 | Sugar | 50 | 194 | ¥15 | |
| (Total) | 200g | 662kcal | ¥57 |
Calories and prices are approximate values.
Soy Milk Pound Cake Recipe (Instructions)
(1) Separate the egg into white and yolk.
(2) Beat the egg white with a hand mixer until stiff peaks form (about 1-2 minutes). Then, add 10g of sugar. Mix again for several tens of seconds until white and glossy (sugar helps prevent 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), 50g flour, and 20g soy milk to (3), then mix with a hand mixer (about 2 minutes). The batter is now complete.
(5) Pour the batter from (4) into a pound cake pan. Tap the bottom of the pan 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℃. The cake is baked.
(7) Remove from the pan, let it cool slightly, then cut. While cooling, the pound cake had a significant indentation and was underbaked. I learned that underbaked cakes don’t rise properly.
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