This time, I made a raisin pound cake.
When it was done, the raisins had all sunk to the bottom, but the taste was great. Since dried fruit has less moisture, it’s easy to work with because the pound cake doesn’t get sticky. I’ll need to figure out how to keep the raisins from sinking next time.
Japanese link: Raisin Pound Cake Recipe
Raisin Pound Cake Recipe: Ingredients
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Egg | 60 | 91 | ¥20 | 1 medium egg |
| 2 | Flour | 50 | 184 | ¥10 | |
| 3 | Canola oil | 20 | 184 | ¥7 | |
| 4 | Sugar | 50 | 194 | ¥15 | |
| 5 | Milk | 10 | 7 | ¥2 | |
| 6 | Raisins | 30 | 90 | ¥32 | |
| (Total) | 220g | 750kcal | ¥86 |
Calories and prices are approximate values.
Raisin Pound Cake Recipe: Instructions
(1) I beat the egg whites with a hand mixer for about 1-2 minutes. 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 from the meringue, I added one egg yolk, 40g of sugar, 10g of milk, and 50g of flour and mixed well with a hand mixer.
(3) I added the meringue from (1) and the raisins to the mixture from (2) and stirred with a spatula until the color was uniform (being careful not to crush the meringue).
(4) I poured the mixture from (3) 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 (after preheating). It was baked at 180°C for about 10 minutes and then at 160°C for about 20 minutes.
Since dried fruit has less moisture, it was easy to work with because the pound cake didn’t get sticky. I’ll need to figure out how to keep the raisins from sinking next time.
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