This time, I made a pound cake with extra sugar (about a 10% increase).
The result was a cake with a distinctly confectionery flavor. Adding milk (10g) also made the cut surface moist and visually appealing.
Japanese link: Pound Cake Recipe
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 | Rice bran oil | 20 | 184 | ¥17 | |
| 4 | Sugar | 60 | 232 | ¥18 | |
| 5 | Milk | 10 | 7 | ¥2 | |
| (Total) | 200g | 698kcal | ¥67 |
Calories and prices are approximate values.
I used rice bran oil this time, but any oil with a neutral flavor is fine. If you use one with a strong scent (like olive oil), it will significantly affect the final taste.
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 20g 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. (If the batter is too stiff, you can add some of the meringue from step (1) to make it more watery).
(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 15 minutes and then at 170°C for about 15 minutes.
By the way, the baking time and temperature might depend on your oven’s performance. With my oven, 30 minutes at 180°C tends to burn the surface. At 160°C, it comes out a bit too pale.
It was delicious with a confectionery-like flavor.
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