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1
A hint for measuring the ingredients: The weight of the egg is the base.
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2
Two eggs normally weighs between 150 to 200 g. Determine the amounts of the other ingredients by matching the weight of the eggs.
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3
Preheat the oven to 160C.
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4
Line the pound cake pan with parchment paper or grease it with butter.
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5
In a bowl, add butter softened in the microwave and sugar.
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6
Cream them with an electric mixer for 2 to 3 minutes or until white.
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7
When you are making sake lees pound cake, add the sake lees at this point!
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8
If the sake lees is too solid to mix with an electric mixer, add some hot water to soften it beforehand.
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9
In a separate bowl, beat the eggs until fluffy with an electric mixer (about 5 minutes).
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10
Add the eggs from Step 4 into the Step 3 bowl and mix until incorporated.
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11
Sift in the cake flour and fold it in.
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12
In the winter time, the butter tends to harden easily, and it gets stiffer.
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13
To make the batter a little fluffier, add the baking powder at this point.
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14
The amount should be 1 teaspoon per 100 g of flour.
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15
Pour the batter into the pound cake pan.
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16
Drop the pan on to the table to remove any trapped air.
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17
Dent the center of the batter a little.
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18
You can do so by wetting your finger and pressing through the center.
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19
Bake slowly at 160C for about 40 minutes.
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20
If you wish to make it look elegant, make a slit down the center of the cake with a knife when the surface starts to brown, around 10 minutes after you start baking!
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21
Insert a bamboo skewer and if it comes out clean, it is done.
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22
Take it out of the pan, wrap it with plastic wrap and let it cool.
