Soy milk Pound Cake with raisins. The texture was Chewy.

Today, we tried making a moist soy pulp pound cake with soy milk and raisins.

Regardings a done cake, because combination of ingredients weren’t so good, the texture was chewy. Because of sticky dough, raisins didn’t sink to the bottom, but the dough wasn’t fluffly. Surface of the cake was well-burnt and crusty, on the other hand, inside of the cake was moist.

Soy pulp Pound Cake with Soy milk and Raisins Recipe (Ingredients)
Soy pulp Pound Cake with Soy milk and Raisins Recipe (Procedure)

Soy pulp Pound Cake with Soy milk and Raisins Recipe (Ingredients)

#	Ingredients	Gram (g)	Calories (kcal)	Cost (Yen)	Remarks
1	Egg	60	91	¥20
2	Canola oil	20	184	¥7
3	Sugar	50	194	¥15
4	Soy milk	30	15	¥7
5	Flour	50	184	¥10
6	Okara Powder	10	35	¥24
7	Raisins	30	90	¥32
	Total	250g	792kcal	¥115

Above Calories and Costs are approximately.

Soy pulp Pound Cake with Soy milk and Raisins Recipe (Procedure)

(1) At first, an egg was separated into egg white and egg yolk.

(2) Then the egg white was kept stirring until a meringue became like a stiff peak (for a few minutes). After that, 10g sugar was added into the meringue, furthermore that was kept stirring for a few minutes.

(3) One egg yolk, 40g sugar, 20g oil and 30g soy milk in another bowl then they were mixed with a hand mixer for a few minutes.

(4) Meringue, 50g flour and 10g soy pulp put into the bowl of (3). Then they was mixed with a hand mixer for 1 or 2 minutes. After that, raisins were added, the dough was done.

(5) The dough was poured into a pan of pound cake. Because of the sticky dough, raisins didn’t seem to sink. Then tapped the bottom of the pan from five to ten times in order to remove bubbles inside.

(6) Put the pan into an oven preheated at 180 °c. The cake was baked for 20 minutes, then that was baked at 160 °c for more 10 minutes. Taking out the cake from the oven, surface of the cake looked bumpy.

(7) Regardings a done cake, because combination of ingredients weren’t so good, the texture was chewy. Because of sticky dough, raisins didn’t sink to the bottom, but the dough wasn’t fluffly. Surface of the cake was well-burnt and crusty, on the other hand, inside of the cake was moist.