Soy Milk Pound Cake 4. I tried greasing the cake pan with olive oil, but it shrank quite a bit.

This is my fourth time making soy milk pound cake. This time, I tried greasing the pound cake mold with olive oil.

It rose reasonably well after baking, but it quickly shrank. The bottom was still very moist. The issue might be with the ingredient ratios rather than the method.

Japanese link: Soy Milk Pound Cake Recipe

Soy Milk Pound Cake Recipe (Ingredients)
Soy Milk Pound Cake Recipe (Instructions)

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	30	14	¥7
3	Sugar	30	116	¥9
4	Flour	30	110	¥6
	(Total)	150g	331kcal	¥42

(*) Olive oil to grease the pound cake mold: a small amount.

Calories and prices are approximate values.

Soy Milk Pound Cake Recipe (Instructions)

(1) This time, I made meringue from egg whites. Whisk the egg whites with a hand mixer for about 1 minute. Once stiff peaks form in the meringue, add 10g of sugar and whisk again for several tens of seconds until it becomes white and glossy (sugar prevents the foam from collapsing).

(2) In a separate bowl from (1), whisk egg yolks, 30g sugar, and 30g soy milk with a hand mixer for about 2 minutes.

(3) Combine (1), (2), and 30g flour, then gently mix with a spatula.

(4) Pour (3) into the cake mold, tap the bottom of the mold about a dozen times (to release air), and place it in the preheated oven. Bake at 180℃ for about 10 minutes, then at 160℃ for about 20 minutes until done.

(4) It rose reasonably well after baking, but it quickly shrank. The bottom was still very moist. The issue might be with the ingredient ratios rather than the method.