Go Back
–+ servings
Top down view of a sliced okara pound cake on a white board.

Vanilla Okara Pound Cake

Harriet
Enjoy this easy-to-make moist and buttery vanilla okara pound cake, and serve it plain or topped with whipped cream and fruit for a tasty dessert. Or use it as a base for delicious desserts like trifles, French toast, bread pudding, or shortcakes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
ESTIMATED COST : $4.87 or $0.40 a serve
Course Dessert
Cuisine Japanese, Western
Servings 12
Calories 292 kcal

Equipment

  • Kitchen scales
  • Loaf tin 23 cm x 13 cm x 6 cm (9 inch x 5.11 inch x 2.36 inch) or a 20 cm (8 inches) round tin.

Ingredients
  

  • 226 grams (½ pound) butter, room temp
  • 226 grams (½ pound) of sugar
  • 226 grams (½ pound) eggs, room temp, weigh, beat eggs, discard excess to get the correct weight
  • 2 teaspoon vanilla
  • 113 grams (¼ pound) of fresh okara
  • 226 grams (½ pound) flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Instructions
 

  • Preheat the oven to 180°C (350°F).
    Grease and flour or line 23 cm x 13 cm x 6 cm (9 inch x 5.11 inch x 2.36 inch) loaf tin or a 20 cm (8 inches) round tin.
  • Place butter and sugar in a mixing bowl and beat on a high-speed electric mixer until light and fluff. This will take about 5 - 8 minutes.
  • Reduce the mixer speed to low and gradually add the eggs a little at a time, mixing well between each addition.
  • Beat in the vanilla.
  • Mix in the wet okara until evenly combined.
  • In another bowl, sift together the flour, baking powder, and baking soda.
  • Using a wooden spoon, gradually mix the flour into the batter until just incorporated.
  • Transfer the batter to the prepared cake tin, smooth out the top and bake for about 40 – 50 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
  • Remove from the oven, and let it stand in the tin for about 15 minutes before transferring it to a wire rack to cool completely.

Notes

How to measure eggs by weight for baking
Here is how to measure eggs for a recipe using kitchen scales:
  1. Start by cracking 2-3 eggs into a small bowl or cup and beat them together.
  2. Place another bowl or cup on the kitchen scale and reset the scale to zero.
  3. Pour the beaten eggs out of the bowl or cup and into the bowl on the zeroed scales.
  4. Take note of the weight of the eggs on the scales, add more beaten eggs until you get the amount called for in the recipe, and if there is too much egg, remove some until you get the correct weight.
By weighing the eggs out of the shell, you can be sure that you are using the exact amount of eggs called for in the recipe, which can help ensure that your recipe turns out perfectly every time.
Use room temperature ingredients
It's important to use room-temperature ingredients, especially butter and eggs. This will ensure that the batter mixes smoothly and that the texture of the finished cake is even and tender.
Cream the butter and sugar well
Beat the butter and sugar together until they are light and fluffy - about 5- 8 minutes. This helps to incorporate air into the batter, which will give the cake a light and tender crumb.
Avoid overmixing the batter
After adding the dry ingredients to the butter mixture, mix just until the ingredients are combined because if you overmix you will end up with a tough cake.
Use the right pan
A traditional pound cake is baked in a loaf pan, but you can also use a tube pan or a Bundt pan.
Make sure the tin you are using is the right size, as a general rule the batter should fill the tin about two-thirds full.
Grease or line the tin
To prevent the cake from sticking to the tin and make it easier to remove, prepare it before baking by either greasing it or lining it with parchment paper.
Don't open the oven too often
Avoid opening the oven door too often while the cake bakes, because this will cause the temperature to drop and can result in uneven baking.
Let the cake cool completely
To make cutting easier let the cake cool completely, it will make slicing easier and stop it from breaking into pieces.
Nutrition Facts
Vanilla Okara Pound Cake
Serving Size
 
1 slice 1.8 cm (0.70 inches) thick
Amount per Serving
Calories
292
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
10
g
63
%
Monounsaturated Fat
 
4
g
Polyunsaturated Fat
 
1
g
Trans Fat
 
0
g
Cholesterol
 
59
mg
20
%
Sodium
 
274
mg
12
%
Potassium
 
52
mg
1
%
Carbohydrates
 
35
g
12
%
Fiber
 
1
g
4
%
Sugar
 
19
g
21
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.