Pound Cake
パウンドケーキ
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is the kind of plain, gently sweet cake we bake for afternoon snack time in preschool kitchens. It uses Japanese pancake mix (hotcake mix), which already contains flour, sugar, baking powder and a little flavoring, so there is no measuring of leavening and no eggs or butter to soften - just stir, pour and bake. The crumb comes out soft and fine, easy for small children to bite and chew, and the mild sweetness means it pairs nicely with a cup of milk. If you cannot find Japanese pancake mix, a plain pancake mix from your supermarket will work in much the same way.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 37.5 gpancake mixJapanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
- 37.5 gmilk
Seasonings
- 3.8 gsugar
- 5.7 gvegetable oil
About the Japanese ingredients in this recipe
- pancake mix (ホットケーキミックス)
- Japanese 'hotcake mix' is a sweetened pancake mix of flour, sugar, and leavening, often used as a shortcut baking mix. Brands differ, and some contain milk or egg, so check the label if you are cooking for a food allergy. Substitute: Sweetened pancake mix, or self-rising flour plus about 2 tablespoons sugar per 100 g.
Directions
- 1
Put the pancake mix and sugar in a bowl and stir together with a whisk.
- 2
Add the milk and vegetable oil and fold gently with a rubber spatula until just combined.
- 3
Pour the batter into a loaf (pound cake) pan lined with parchment paper and bake in an oven preheated to 170°C (340°F) for about 30 minutes.
- 4
Cut into slices.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 223.5 kcal | 447 kcal | 223.5 kcal |
| Protein | 4.2 g | 8.4 g | 4.2 g |
| Fat | 8.7 g | 17.4 g | 8.7 g |
| Carbohydrates | 33.5 g | 66.9 g | 33.5 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 79.5 mg | 159 mg | 79.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 144 mg | 288 mg | 144 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 223.5 kcal | 4.2 g | 8.7 g | 33.5 g | 0.8 g | 0.5 g | 79.5 mg | 0.2 mg | 144 mg |
| 1 adult serving | 447 kcal | 8.4 g | 17.4 g | 66.9 g | 1.5 g | 0.9 g | 159 mg | 0.3 mg | 288 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
