This kinako cake is soft and fluffy in texture. You can make this kinako cake in a loaf pan to cut into slices or a cake pan if you would like to make a cake instead! Kinako is a versatile ingredient that is used in many Japanese desserts so I decided to try to incorporate into a cake!
Kinako is Japanese roasted soybean flour. It’s nut-free but tastes nutty and is quite similar to the flavour of peanuts! Not is kinako nut-free but it is also very high in nutrients. Since it is a bean, it is a great source of protein, isoflavones, dietary fibre, and micronutrients. In some studies, kinako has been shown to help improve cholesterol levels as well.
You can use kinako in a variety of ways!
The first step of making this cake is the most important step because it involves incorporating air into the eggs. You whip the eggs and sugar together using an electric beater until the mixture is pale in colour. If you do not whip the mixture long enough, your cake will not rise as much and be as fluffy as it should be.
I decided to add matcha powder to the cake because I love adding it as a flavour. You don’t need to add it if you don’t want to because it’s great on it’s own too! If you’re feeing adventurous you can swap the matcha powder with cacao powder!
This kinako cake is made with Japanese roasted soybean flour soft and fluffy in texture. Kinako helps add a source of protein to this delicious cake!
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