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Recipe: Yummy Easy Castella Cake (poundcake)

Easy Castella Cake (poundcake). Great recipe for Easy Castella Cake (poundcake). 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 (poundcake) instructions.

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. Line the base and the side of the cake pan with baking paper. You can cook Easy Castella Cake (poundcake) using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Easy Castella Cake (poundcake)

  1. Prepare 2/3 C (100 g) of cake flour.
  2. Prepare 2/3 C (100 g) of unsalted butter.
  3. It’s 2/3 C (100 g) of milk.
  4. Prepare 4-6 of egg yolks.
  5. It’s 4-6 of egg whites.
  6. It’s 2/3 C (100 g) of organic sugar.
  7. Prepare 1-2 tsp of Dominican style vanilla*.
  8. You need of Dominican vanilla.
  9. It’s Can of be found in the Caribbean section in your supermarket.

Pour the batter into the pan slowly from the position one foot above the base. The impact of the batter onto the pan and the slow pouring action helps to break the bubbles. Fill the pan only up to sixty percent full to let the castella enough space to rise in the oven. Who can resist the moist and sweet Japanese honey sponge cake made with egg, bread flour, honey, and sugar.

Easy Castella Cake (poundcake) step by step

  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..

Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements. This pillow-like sponge cake is the Taiwanese old school sponge cake. They are extremely soft, fluffy and full of egg flavour. Very simple yet classic and delicious cake. First, start by lining the loaf pan with a parchment paper.

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Qummi44 Share recipes via blog posts, recipes that are easy to follow. A large collection of recipes that have been shared, follow step by step if you are interested in these recipes. Hopefully this can be useful for all of us.

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