Today, I made a soy milk pound cake with raisins.
When it was done, perhaps because there was too much soy milk, some parts were undercooked. The texture was a bit firm. I used less sugar, but the sweetness of the raisins made it perfectly fine. On the other hand, the raisins didn’t sink.
Japanese link: Raisin Soy Milk Pound Cake Recipe
Raisin Soy Milk Pound Cake Recipe (Ingredients)
| # | Ingredients | Grams (g) | Calories (kcal) | Price (yen) |
| 1 | Flour | 150 | 552 | ¥30 |
| 2 | 2 eggs | 120 | 182 | ¥40 |
| 3 | Sugar | 20 | 77 | ¥6 |
| 4 | Raisins | 80 | 241 | ¥86 |
| 5 | Canola oil | 20 | 184 | ¥7 |
| 6 | Soy milk | 70 | 32 | ¥16 |
| 7 | Pinch of baking soda | |||
| (Total) | 460g | 1268kcal | ¥185 |
Calories and prices are approximate values.
Raisin Soy Milk Pound Cake Recipe (Instructions)
(1) Separate the egg whites and egg yolks.
(2) Whisk the egg whites with a hand mixer for about 2-3 minutes, then add 10g of sugar and mix for about 1 minute until white and glossy. This completes the meringue.
(3) In a separate bowl from the meringue, combine 2 egg yolks, 20g sugar, 20g oil, and 70g soy milk, and mix with a hand mixer for about 2-3 minutes.
(4) Add 150g 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) At this point, add 80g of raisins and mix with a spatula. The batter was not runny; it was quite viscous, dropping in thick clumps.
(6) Pour (5) into a cake pan, tap the bottom of the pan about a dozen times (to release air), and place it in the oven (after preheating to 180℃). Bake at 180℃ for 15 minutes, then at 160℃ for 15 minutes. It came out a bit pale.
(7) After cooling, remove the pound cake from the pan and slice it. When it was done, perhaps because there was too much soy milk, some parts were undercooked. The texture was a bit firm. I used less sugar, but the sweetness of the raisins made it perfectly fine. On the other hand, the raisins didn’t sink.
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