Today, I tried making a pound cake with okara (soy pulp).
The finished cake was nicely shaped with no shrinkage, but the okara flavor was too strong, and there was no egg flavor. The texture was also crumbly. I think the amount of okara powder (20g) was too much.
Japanese link: Okara Pound Cake Recipe
Okara Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 M-sized egg |
| 2 | Okara powder | 20 | 70 | ¥49 | |
| 3 | Canola oil | 20 | 184 | ¥7 | |
| 4 | Wheat flour | 50 | 184 | ¥10 | |
| 5 | Sugar | 50 | 194 | ¥15 | |
| (Total) | 200g | 723kcal | ¥101 |
The calories and prices above are approximate values.
Okara Pound Cake Recipe (Instructions)
(1) Separated the egg into white and yolk.
(2) Next, I whisked the egg white with a hand mixer for 2-3 minutes, then added 10g of sugar and whisked for about 1 minute until it was white and glossy. This completed the meringue.
(3) In a separate bowl from the meringue, I put 1 egg yolk, 40g of sugar, and 20g of oil, and mixed them with a hand mixer for 2-3 minutes.
(4) To the bowl from (3), I added the meringue, 30g of wheat flour, and 20g of okara powder. The okara powder was quite light, and a considerable volume was added. Perhaps because of this, the dough became very viscous, making it impossible to use the hand mixer, so I mixed it with a spatula for 1-2 minutes. This completed the dough.
(5) I poured the dough into a pound cake mold. Then, I tapped the bottom of the cake mold 5-10 times to remove air bubbles.
(6) I baked it in an oven preheated to 180℃ for about 20 minutes. Then, I lowered the temperature to 160℃ and baked for an additional 10 minutes. When removed from the cake mold, it looked lumpy.
(7) After the pound cake had cooled slightly, I cut it. The finished cake was nicely shaped with no shrinkage, but the okara flavor was too strong, and there was no egg flavor. The texture was also crumbly. I think the amount of okara powder (20g) was too much.
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