This time, I tried making a rum-infused pound cake. After the cake had cooled slightly, I brushed it with rum and wrapped it, letting it sit for a day.
Rum-Infused 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 | |
| 6 | Rum | 20 | 48 | ¥34 | |
| (Total) | 220g | 714kcal | ¥111 |
Calories and prices are approximate values.
Rum-Infused 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. (I used a hand mixer again this time, but 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.
(7) Then, I poured 20g of rum over it, wrapped it in plastic wrap, and let it sit for a day.
(8) Finally, I sliced the pound cake. The inside was not sticky. While it was sufficiently moist, the rum flavor was not very prominent. Perhaps 25g of rum (per egg) would be better.
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