This is my second time making pound cake with okara.
The finished product, which only contained about 10% okara relative to flour, had a flavor that tasted of both okara and egg. Also, adding okara seemed to make the texture heavier.
By the way, this time I couldn’t make a good meringue, so I added baking powder instead, and the contents erupted while baking in the oven. That being said, there were no particular negative effects; the cake baked beautifully with almost no shrinkage.
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 medium egg |
| 2 | Flour | 45 | 166 | ¥9 | |
| 3 | Canola oil | 20 | 184 | ¥7 | |
| 4 | Sugar | 50 | 194 | ¥15 | |
| 5 | Okara powder | 5 | 18 | ¥12 | |
| 6 | Baking powder | 2 | 3 | ¥10 | |
| (Total) | 182g | 656kcal | ¥73 |
Okara Pound Cake Recipe (Instructions)
(1) Separate the egg into white and yolk.
(2) I mixed the egg whites with a hand mixer for about 1-2 minutes, but this time the meringue didn’t form stiff peaks (perhaps there was oil on the whisk). For now, I added 10g of sugar.
(3) In a separate bowl from the meringue, combine 1 egg yolk, 40g sugar, and 20g oil, and mix with a hand mixer for about 2-3 minutes.
(4) To (3), add the meringue from (2), 45g flour, 5g okara powder, and 2g baking powder (since the meringue didn’t work out well). Mix with a spatula for about 1-2 minutes. The batter is now complete.
(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℃. It’s baked. Perhaps because of the meringue and baking powder, the contents erupted. However, it baked solid.
(7) Remove from the mold, let cool slightly, then cut. Once cut, there was almost no odd appearance. The taste was a blend of okara and egg. Adding okara seemed to give it a heavier texture.
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