Today, we tried making a soy milk pound cake.
Regarding a done cake, it was sticky inside because of added too much soy milk. The lower half of cake didn’t swell and became a distorted shape. The taste of cake wasn’t with soy milk but just egg flavor. The cake was sticky so that it was hard to eat completely.
Soy Milk Pound Cake Recipe (Ingredients)
| # | Ingredients | Gram(g) | Calories(kcal) | Cost(yen) | comments |
| 1 | Egg | 60 | 91 | ¥20 | |
| 2 | Soy milk | 20 | 9 | ¥5 | |
| 3 | Canola oil | 20 | 184 | ¥7 | |
| 4 | Flour | 50 | 184 | ¥10 | |
| 5 | Sugar | 50 | 194 | ¥15 | |
| (Total) | 200g | 662kcal | ¥57 |
Above Calories and Costs are approximately.
Soy Milk Pound Cake Recipe (Procedure)
(1) At first, an egg was separated into egg white and egg yolk.
(2) Then the egg white was kept stirring (for a few minutes) until a meringue became like a stiff peak. After that, 10g sugar was added into the meringue, furthermore that was kept stirring (for a few minutes).
(3) One egg yolk, 40g sugar and 20g oil in another bowl then they were mixed with a hand mixer (for a few minutes).
(4) Meringue, 50g flour put into the bowl of (3), then mixed them with a hand mixer (for a few minutes). The dough was done.
(5) The dough was poured into a pan of pound cake. Then tapped the bottom of the pan from five to ten times in order to remove bubbles inside.
(6) Put the pan into an oven preheated at 180 °c. The cake was baked for 20 minutes, then that was baked at 160 °c for more 10 minutes.
(7) After that, we took the cake from the pan, then cooling.
Regarding a done cake, it was sticky inside because of added too much soy milk. The lower half of cake didn’t swell and became a distorted shape. The taste of cake wasn’t with soy milk but just egg flavor. The cake was sticky so that it was hard to eat completely.
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