Easy Castella Cake (poundcake)
Easy Castella Cake (poundcake)

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a distinctive dish, easy castella cake (poundcake). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Come See our Unique Cake Gifts! Here is how you achieve that. Here is how you cook it.

Easy Castella Cake (poundcake) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Easy Castella Cake (poundcake) is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have easy castella cake (poundcake) using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Easy Castella Cake (poundcake):
  1. Make ready 2/3 C (100 g) cake flour
  2. Make ready 2/3 C (100 g) unsalted butter
  3. Make ready 2/3 C (100 g) milk
  4. Make ready 4-6 egg yolks
  5. Get 4-6 egg whites
  6. Prepare 2/3 C (100 g) organic sugar
  7. Take 1-2 tsp Dominican style vanilla*
  8. Take Dominican vanilla
  9. Make ready Can be found in the Caribbean section in your supermarket

I used to love pound cakes (when I wasn't vegan) and since I love baking I tried my hand on this Japanese cake. I tweaked the recipe by using Dominican Vanilla and organic sugar (which isn't typical in this type of cake) Easy castella cake (Kasutera) recipe. Who can resist the moist and sweet Japanese honey sponge cake made with egg, bread flour, honey, and sugar. Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Steps to make Easy Castella Cake (poundcake):
  1. Separate egg yolks from the whites and place them both in separate bowls. Set aside.
  2. In a bowl, sift the cake flour. Also set aside. In a small pot place butter and milk and let it melt over medium heat stirring occasionally. Once you see a few bubbles on the sides turn off. Pour this over the cake flour (while warm) and whisk until smooth.
  3. Whisk egg whites and sugar until a smooth meringue is form. Soft peaks is a good sign of how far to whisk it. After doing this, combine the meringue with the cake batter and mix together well.
  4. Pre-heat oven to a low 305 F
  5. In a baking pan (square is preferred) line it with wax paper (baking paper) on all sides. This will help the cake not stick to the pan and will make it easy to take out. Tap pan gently ontop of a kitchen towel to get air bubbles out. Since this is a pound cake made of mostly yolks, you will need to place the pan in a shallow baking tray and do a marybain (water bath) which means you have to place the pan in the tray and pour hot water gently to cover up to half way of the pan.
  6. Once you do this step, place the cake batter into the oven and bake for 50-60 minutes. Insert a tooth pick around 50 minute mark to see if it comes out clean.
  7. Tip: you can also bake this in your rice/slow cooker!!! Instead of a pan, oil your rice pot and pour batter. Cook it for 50 minutes. If it is still too light and a bit "wet" continue cooking for ten more minutes. Here is the third try this time in the rice cooker.

I really love the making of Castella Cakes since they are really light and simple, cheap to make, and easily as enjoyable as other bakes. You can attain most of the tips, and even pictures through the first Castella Cake recipe I have produced through here, My Lemon Castella Cake recipe. Just a few quick tips and question answering, most of which are common to that of the link above but I find. This pillow-like sponge cake is the Taiwanese old school sponge cake. They are extremely soft, fluffy and full of egg flavour.

So that is going to wrap this up for this special food easy castella cake (poundcake) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!