cakepia recipe japanese      
Moist Pound Cakes  
World Traditional Recipe フランス

French style pound cakes soaked with ready-made sugar syrup. While the cakes are still hot from the oven, brush back and forth with the syrup three or four times.
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●Preparation Tip

Photo #1

Photo #2

Photo #3
In a bowl, cream together butter and half of the sugar. (Photo #1)

Stir in beaten egg yolks, a little at a time, and mix well until it emulsifies.

In a bowl, place egg whites and the rest of the sugar. Beat until stiff peaks form. (Photo #2)

Stir in half of the meringue and half of the flour, in that order. Then stir in the rest of the meringue and the rest of the flour, in that order, and blend.

Fill small pound cake molds with batter 4/5 full. Bake in a preheated oven at 160 °C (320 °F) for 30 minutes until golden. If the surface becomes brown but the center is still not done, cover with foil and continue baking.

Remove the cakes from the oven. Brush syrup over the tops while the cakes are still hot. (Photo #3)

Servings per Recipe Calories per Serving Ready In
two 8cm pound cakes  421kcal 60 minutes
butter 100g 
sugar 90g 
whole eggs 150g 
cake flour 100g 
sugar syrup  
- Separate eggs.
- Allow butter to soften at room temperature.
- Sift flour.
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