Previously, pound cakes made with soy milk would turn out sticky inside and wouldn’t rise. So, this time, I decided to try making one by referencing a chiffon cake recipe, which is known for being fluffy even with added moisture.
The chiffon cake recipe inspired two key changes: using 10g of soy milk per egg and carefully folding in the meringue to avoid deflating it.
As a result, the finished cake was fluffy and not sticky inside. It feels like I’ve finally succeeded with a moist pound cake.
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 | M size, 1 egg |
| 2 | Olive Oil | 20 | 184 | ¥28 | |
| 3 | Soy Milk | 10 | 5 | ¥2 | |
| 4 | Sugar | 50 | 194 | ¥15 | |
| 5 | Flour | 50 | 184 | ¥10 | |
| (Total) | 190g | 658kcal | ¥75 |
Calories and prices are approximate values.
Soy Milk Pound Cake Recipe (Instructions)
(1) Whisk the egg whites with a hand mixer for about 1-2 minutes. Once stiff peaks form in the meringue, add 10g of sugar and whisk again for a few tens of seconds until it becomes white and glossy (the sugar helps prevent the bubbles from collapsing).
(2) In a separate bowl from the meringue, combine 1 egg yolk, 40g sugar, 20g oil, and 10g soy milk, and mix with a hand mixer for about 2-3 minutes.
(3) Add 50g flour to (2), then stir with a spatula until no dry flour remains.
(4) Add the meringue from (1) to (3) and stir with a spatula until the color is uniform.
(5) Pour (4) into a cake pan, tap the bottom of the pan about a dozen times (to release air bubbles), and place in a preheated oven (180°C). Bake at 180°C for about 10 minutes, then at 160°C for about 20 minutes. When removed from the pan, the indentation was small.
(6) After cooling, slice the pound cake. The inside was fluffy and not sticky. It feels like I’ve finally succeeded with a moist pound cake.
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