18x6cm Pound Cake Size
- Flour, 70 grams
- Baking Powder, ¼ teaspoon
- Baking Soda, ¼ teaspoon
- Egg, 1
- Sugar, 70 grams
- Carrot, 70 grams (grated)
- Cinnamon, ½ teaspoon
- Salad Oil or Olive Oil, 50ml
- Walnut, ½ cup (100ml) (crushed to bits)
- Miso, 1 teaspoon
- Sour Cream (or Butter), 15 grams
- Cream Cheese, 50 grams
- Lemon Juice, ½ tablespoon
- Sugar, 25 grams
- Baking Paper, a few sheets
- Steam Rack, 1
- Pound Cake Mold, 1
- Set baking paper in a pound cake mold.
- In a bowl, mix flour, baking powder and baking soda together.
- In another bowl, break egg, add sugar and mix well with a whisk. Add cinnamon, carrot, miso and salad oil. Mix well.
- After mixing well, add the powder mixture (flour, baking powder and baking soda) from Step 2, and crushed walnuts bits.
- Gently mix and pour into the pound cake mold.
- In a Thermos® Shuttle Chef® inner pot, set a steam rack in place and add water to boil. Once boiled, put pound cake mold (on the steam rack) in the boiling water, and heat over medium heat for 15 minutes.
(If the hot water runs out during heating process, add more water to the inner pot.)
- Transfer inner pot into the Shuttle Chef® outer pot, cover lid and keep warm for 10 minutes.
- Mix all icing ingredients together.
- After 10 minutes, insert a bamboo skewer or stick into cake, if no dough comes out, the cake is done.
(If some dough is stuck onto the bamboo skewer, heat the cake again for about 3 minutes and keep it warm in the outer pot for about 5 minutes.)
- When cake is done, remove it from cake mold and decorate with icing before serving.
- This recipe uses a Thermos® Shuttle Chef®.
- This steam carrot cake that has a sweet scent of carrots and cinnamon, with the pleasant texture of walnuts, made possible by the “secret sauce” – miso.
- Both steam rack and pound cake mold have to fit well into the Shuttle Chef® inner pot when the lid is closed, and the pound cake mold must be easily placed into the Shuttle Chef® when filled with contents.
Photo and recipe courtesy of Thermos Japan