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1
(Preparation) Bring the butter and eggs to room temperature.
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2
Sift the ingredients together.
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3
Pre-heat the oven to 340F/170C.
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4
In a bowl, whisk the butter and sugar until white, fluffy, and airy.
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5
Add the beaten eggs to the butter-sugar mixture in about 8 batches, mixing well between each addition.
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6
If you add it all at once it won't come together well and may separate.
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7
Add the sifted ingredients in about 2 batches, folding in with a rubber spatula each time until it's well incorporated.
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8
If you are putting in additions like ama-natto or boiled adzuki beans, add at this stage.
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9
I used 100 g of ama-natto.
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10
Line a pound cake mold with parchment paper.
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11
Add the batter and smooth out the surface.
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12
Drop the mold on the table several time to eliminate air bubbles.
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13
Bake for 40 to 45 minutes in a preheated oven.
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14
(If you make a slit in the top about 10 to 15 minutes into the baking time, it will split evenly.)
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15
If a bamboo skewer stuck in the middle comes out clean, the cake is done.
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16
Take it out of the mold and cool on a rack.
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17
When it has cooled down, wrap the cake in plastic wrap.
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18
The cake becomes moist and even better the next day onward.
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19
Store the cake at room temperature, and in the refrigerator during the summer.
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20
To freeze, cut into slices and wrap each slice in plastic wrap, then store in a bag.
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21
(Note 1) During the winter, if the butter remains hard and difficult to mix, you briefly microwave it to soften.
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22
Make sure it doesn't melt completely.
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23
(Note 2) If it looks like the surface is browning too fast while baking, cover with aluminum foil.
