This time, I increased the amount of milk to 20g and made a pound cake. The method was the same as last time: I folded in the meringue at the end and took the cake out of the pan after it had cooled slightly.
The result was a very light and fluffy texture, likely due to the increased milk. Adding more liquid makes it softer, but letting it cool in the pan seems to prevent the sides from collapsing.
Japanese link: Milk Pound Cake Recipe
Milk Pound Cake Recipe: Ingredients
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium egg |
| 2 | Olive oil | 20 | 184 | ¥28 | |
| 3 | Milk | 20 | 13 | ¥4 | |
| 4 | Sugar | 50 | 194 | ¥15 | |
| 5 | Flour | 50 | 184 | ¥10 | |
| (Total) | 200g | 666kcal | ¥77 |
Calories and prices are approximate values.
Milk Pound Cake Recipe: Instructions
(1) I beat the egg whites with a hand mixer for about one minute. Once stiff peaks formed, I added 10g of sugar and mixed again for a few more seconds until they became glossy and white (the sugar helps prevent the meringue from collapsing).
(2) In a separate bowl, I added one egg yolk, 40g of sugar, 20g of olive oil, and 20g of milk and mixed with a hand mixer for one to two minutes.
(3) I added 50g of flour to the mixture from (2) and mixed with the hand mixer for one to two minutes. (Since I used 20g of milk this time, I could use the hand mixer. However, a spatula might also be sufficient.)
(4) I added the meringue from (1) to the mixture from (3) and stirred with a spatula until the color was uniform (being careful not to crush the meringue).
(5) I poured the mixture from (4) into the cake pan, tapped the bottom of the pan a dozen or so times to remove air bubbles, and placed it in the oven (preheated to 180°C). I baked it at 180°C for about 10 minutes and then at 160°C for about 20 minutes.
(6) After it had cooled slightly, I took the pound cake out of the pan. There were almost no dents on the sides, and it had a moist texture, similar to a cake that has been wrapped and left overnight.
(7) Finally, I sliced the pound cake. The inside was not sticky and was nice and fluffy. This was another successful pound cake recipe with added liquid.
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