Black Bean and Brown Sugar Pound Cake. Made with light brown sugar.

Today, I tried using light brown sugar (sanontou) to make a black soybean and brown sugar pound cake.

The finished cake was subtly sweet and had a kinako (roasted soybean flour) aroma. Perhaps thanks to the light brown sugar, it had a slightly rich flavor. The texture was dense and firm, possibly due to significant shrinkage. Also, for some reason, a lot of air bubbles formed.

Japanese link: Black Soybean and Brown Sugar Pound Cake Recipe

Black Soybean and Brown Sugar Pound Cake Recipe (Ingredients)
Black Soybean and Brown Sugar Pound Cake Recipe (Instructions)

Black Soybean and 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	Light brown sugar	10	38	¥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	617kcal	¥227

Calories and prices are approximate values.

Black Soybean and Brown Sugar 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 light brown sugar and mix for about 1 minute until glossy. This completes the meringue.

(3) In a separate bowl from the meringue, combine 1 egg yolk, 20g of oil, and 30g of soy milk, and mix with a hand mixer for about 2-3 minutes.

(4) Add 50g of flour, the meringue, and a pinch of baking soda to (3), then mix with a hand mixer until there are no lumps of flour. The batter will be slightly thick. This completes the batter.

(5) Pour (4) into a cake pan, tap the bottom of the pan about a dozen times (to remove air), and place in the oven (preheated to 180℃). Bake at 180℃ for 15 minutes, then at 170℃ for 15 minutes. It’s baked.

(7) After cooling, remove the pound cake from the pan and slice it. The finished cake was subtly sweet and had a kinako (roasted soybean flour) aroma. Perhaps thanks to the light brown sugar, it had a slightly rich flavor. The texture was dense and firm, possibly due to significant shrinkage. Also, for some reason, a lot of air bubbles formed.