Golden Seaweed Cake
A type of pound cake with a soft, fluffy texture and a savory seaweed aroma.
Ingredients
eggs (batter)
34.7 g
caster sugar (batter)
27.8 g
honey (batter)
5.6 g
salt (batter)
0.3 g
cake flour (batter)
34.7 g
custard powder (batter)
1.4 g
baking soda (batter)
0.2 g
milk curd (batter)
0.3 g
shredded seaweed (mix into batter)
0.6 g
chiffon oil (batter)
20.8 g
salad oil (batter)
16.7 g
baking powder (batter)
0.7 g
peanut flakes (decorate before baking)
0.7 g
glaze oil (decorate after baking)
to taste
Instructions
1
Making the batter
The batter is made using the heavy-oil mixing method.
2
Filling molds
Using 12cm × 6cm × 6cm rectangular molds, divide the batter into the molds, filling each to about 80% full.
3
Baking
Baking temperature: top heat 200°C, bottom heat 180°C. Bake for 30-35 minutes, rotating the tray halfway through.
4
Cooling and packaging
Cool and package to finish the new product, the Golden Seaweed Cake. Each finished product weighs approximately 130g.
