This time, I made a raisin pound cake with an increased amount of flour.
The finished product, with the increased flour and higher viscosity of the batter, finally prevented the raisins from sinking. However, because I increased the flour, the batter was a bit dry. Increasing the amount of raisins might make the texture more moist.
Japanese link: Raisin Pound Cake Recipe
Raisin Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Flour | 70 | 258 | ¥14 |
| 2 | Egg | 60 | 91 | ¥20 |
| 3 | Sugar | 50 | 194 | ¥15 |
| 4 | Raisins | 40 | 120 | ¥43 |
| 5 | Canola oil | 20 | 184 | ¥7 |
| 6 | Soy milk | 10 | 5 | ¥2 |
| 7 | Pinch of baking soda | |||
| (Total) | 250g | 852kcal | ¥101 |
Calories and prices are approximate values.
Raisin Pound Cake Recipe (Instructions)
(1) Separate the egg into egg white and egg yolk.
(2) After mixing the egg white with a hand mixer for about 2-3 minutes, 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, put 1 egg yolk, 40g sugar, 20g oil, and 10g soy milk, and mix with a hand mixer for about 2-3 minutes.
(4) After adding 70g of flour, the meringue, and a pinch of baking soda to (3), mix with a hand mixer until there are no lumps of flour.
(5) At this point, add 40g of raisins and mix with a spatula. The batter was not runny; it was quite viscous, dropping in thick blobs.
(6) Pour (5) into a cake mold, tap the bottom of the mold about a dozen times (to remove air), and place it in the oven (after preheating to 180℃). Bake at 180℃ for 15 minutes, then at 160℃ for 15 minutes. You can see that the raisins remain on the surface.
(7) After cooling, remove the pound cake from the mold and cut it. The finished product finally had raisins that didn’t sink. Because I increased the flour, the batter was a bit dry. Increasing the amount of raisins might make the texture more moist.
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