This time, I made a raisin pound cake. To prevent the raisins from sinking, I thoroughly coated each raisin with flour (making sure the flour got into every crevice of the raisins).
Unfortunately, when it was done, the raisins had sunk again. There was some improvement, but it seems more ingenuity is needed.
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 | 60 | 221 | ¥12 | |
| 3 | Sugar | 50 | 194 | ¥15 | |
| 4 | Canola oil | 20 | 184 | ¥7 | |
| 5 | Milk | 10 | 7 | ¥2 | |
| 6 | Raisins | 30 | 90 | ¥32 | |
| 7 | Baking Soda | 0.3 | 0 | ¥0 | Pinch |
| (Total) | 230.3g | 787kcal | ¥88 |
Calories and prices are approximate values.
Raisin Pound Cake Recipe (Instructions)
(1) Separate the egg into white and yolk.
(2) Whisk the egg white with a hand mixer for about 2-3 minutes, then add 10g of sugar and mix for about 1 minute until it becomes white and glossy. This completes the meringue.
(3) In a separate bowl from the meringue, combine 1 egg yolk, 40g sugar, and 20g oil, and mix with a hand mixer for about 2-3 minutes.
(4) Add 50g flour, the meringue, and a pinch of baking soda to (3), then mix with a hand mixer until there are no lumps of flour.
(5) In a separate cup, combine 30g raisins and 10g flour, mixing thoroughly so that the flour gets into every crevice of each raisin. Add this to (4). Stir with a spatula until the batter is uniform, then it’s ready.
(6) Pour (5) into a cake pan, tap the bottom of the pan about a dozen times (to release air), and place in the oven (preheated to 180℃). Bake at 180℃ for 10 minutes, then at 160℃ for 20 minutes.
(7) After cooling, remove the pound cake from the pan and slice it. Unfortunately, the raisins had sunk again. There was some improvement, but it seems more ingenuity is needed.
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