For today’s pound cake, I reduced the sugar and increased the black soybean brown sugar.
The finished cake was very lightly sweet and had the aroma of black soybean kinako. It tasted like it would be good for your body. It had a moderately moist and light texture.
Japanese link: Black Soybean Brown Sugar Pound Cake Recipe
Black Soybean Brown Sugar Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | 1 egg | 60 | 91 | ¥20 |
| 2 | Flour | 50 | 184 | ¥10 |
| 3 | Sugar | 10 | 39 | ¥3 |
| 4 | Canola oil | 20 | 184 | ¥7 |
| 5 | Soy milk | 30 | 14 | ¥7 |
| 6 | Black soybean brown sugar powder | 30 | 106 | ¥180 |
| 7 | Pinch of baking soda | |||
| (Total) | 200g | 618kcal | ¥227 |
Calories and prices are approximate values.
Black Soybean Brown Sugar Pound Cake Recipe (Instructions)
(1) Separate the egg into egg white and egg 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 turns white and glossy. This completes the meringue.
(3) In a separate bowl from the meringue, combine 1 egg yolk, 30g black soybean brown sugar, 20g oil, and 30g soy milk, 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. This completes the batter.
(5) Pour the batter into a cake pan, tap the bottom of the pan about a dozen times (to remove air), and place in the oven (after preheating to 180℃). Bake at 180℃ for 15 minutes, then at 160℃ for 15 minutes. It’s done baking.
(7) After cooling slightly, remove the pound cake from the pan and cut it. The finished cake was very lightly sweet and had the aroma of black soybean kinako. It tasted like it would be good for your body. It had a moderately moist and light texture.
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