This time, I tried making tamagoyaki (Japanese omelet) using a pound cake mold, giving it a soufflé-like (with meringue) texture.
The finished product had the appearance of a chiffon cake, but because there were no ingredients to maintain its rise (like flour), it deflated after baking. I used 10g of sugar to stabilize the meringue, but it turned out to be a bit too much, resulting in a sweet tamagoyaki.
Japanese link: Soufflé Tamagoyaki Recipe
Soufflé Tamagoyaki Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) | Notes |
| 1 | Eggs | 120 | 182 | ¥40 | 2 M-sized eggs |
| 2 | Sugar | 10 | 39 | ¥3 | |
| 3 | Canola oil | 10 | 92 | ¥3 | |
| 4 | Salt | 0.6 | 0 | ¥0 | Two pinches |
| (Total) | 140.6g | 313kcal | ¥46 |
Calories and prices are approximate values.
Soufflé Tamagoyaki Recipe (Instructions)
(1) Separate the egg whites from the yolks.
(2) Whisk the egg whites with a hand mixer for about 2-3 minutes, then add 10g of sugar and continue mixing for about 2 minutes until white and glossy. This completes the stiff meringue.
(3) In a separate bowl from the meringue, combine 2 egg yolks and 10g of oil, and mix with a hand mixer for about 1 minute.
(4) Add the meringue and two pinches of salt to (3), then gently fold with a spatula.
(5) Pour (4) into a cake mold, tap the bottom of the mold about a dozen times (to release air), and place in a preheated oven (180°C). Bake at 180°C for 10 minutes, then at 160°C for 10 minutes until baked.
(7) After cooling, remove the pound cake from the mold and cut it. The finished product had the appearance of a chiffon cake, but because there were no ingredients to maintain its rise (like flour), it deflated after baking. I used 10g of sugar to stabilize the meringue, but it turned out to be a bit too much, resulting in a sweet tamagoyaki.
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