I tried making soy milk pound cake again.
Unfortunately, it was another failure. The ingredients were the same as last time. I put everything in at once and mixed for about 3 minutes, and the batter became runny. I put it straight into the oven. Immediately after taking it out, it had risen, but then it shrunk to about half its size. The bottom was very moist, and it had an even chewier texture than the first attempt.
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 | 1 M-sized egg |
| 2 | Soy milk | 30 | 14 | ¥7 | |
| 3 | Sugar | 30 | 116 | ¥9 | |
| 4 | Flour | 30 | 110 | ¥6 | |
| (Total) | 150g | 331kcal | ¥42 |
Calories and prices are approximate values.
Soy Milk Pound Cake Recipe (Instructions)
(1) Separate the egg into white and yolk.
(2) Whisk the egg white with a hand mixer for about 2-3 minutes, then add 10g of sugar and mix for about 1 minute until it becomes white and glossy. This completes the meringue.
(3) Add 1 egg yolk, 20g sugar, 30g soy milk, and 30g flour to the meringue from (2) and mix well with a hand mixer for about 3 minutes. This completes the batter.
(4) Pour (3) into a cake pan, tap the bottom of the pan about a dozen times (to remove air), and place in the preheated oven. Bake at 180°C for about 10 minutes, then at 160°C for about 20 minutes.
(5) Finally, after taking it out of the oven, it had risen immediately, but then it shrunk to about half its size. The bottom was very moist, and it had an even chewier texture than the first attempt.
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