This time, I replaced the butter (20g) with canola oil (10g) to make a pancake pound cake.
The finished product looked great. However, the texture was light, and the flavor was bland. It might be better to serve it with something like honey.
Japanese link: Canola Oil Pancake Pound Cake Recipe
Canola Oil Pancake Pound Cake Recipe: Ingredients
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium egg |
| 2 | Canola oil | 10 | 92 | ¥3 | |
| 3 | Sugar | 40 | 155 | ¥12 | |
| 4 | Flour | 100 | 368 | ¥20 | |
| 5 | Salt | 0.5 | 0 | ¥0 | A pinch |
| 6 | Milk | 60 | 40 | ¥12 | |
| (Total) | 210.5g | 706kcal | ¥55 |
Calories and prices are approximate values.
Canola Oil Pancake 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, 30g of sugar, and a pinch of salt and mixed well with a hand mixer until the mixture became pale.
(3) Then, I added 10g of oil, 60g of milk, and 100g of flour, mixing well with the hand mixer after each addition.
(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). I baked it at 200°C for about 10 minutes and then at 160°C for about 20 minutes. I then flipped it over to cool.
(6) Finally, I took it out of the pan and sliced it. The appearance was excellent. However, the texture was light, and the flavor was bland. It might be better to serve it with something like honey.
コメント