How to Cook Delicious Easy Castella Cake (poundcake)

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). Who can resist the moist and sweet Japanese honey sponge cake made with egg, bread flour The difference between Japanese honey sponge cake and the regular western sponge cake is Japanese Castella is more delicate.

This simple recipe for class pound cake is always a winner. It doubles as a make-ahead breakfast and easy dessert. (Strawberries and whipped cream can really dress it up.). Dessert Cake Make Machine,Round Cake Depositor,Pound Cake Depositor,Sponge Cake Depositor from Other The machine is compact. You can have Easy Castella Cake (poundcake) using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Easy Castella Cake (poundcake)

1. It's 2/3 C (100 g) of cake flour.
2. You need 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. You need 2/3 C (100 g) of organic sugar.
7. Prepare 1-2 tsp of Dominican style vanilla*.
8. Prepare of Dominican vanilla.
9. It's Can of be found in the Caribbean section in your supermarket.

PLC touch screen control, easy to Parameters: Commodity Name. Advanced Castella dessert cake make machine. We've curated a bunch of recipes & tips to make cooking easier for you during this time! Castella (Kasutera カステラ) catches my attention when I realize that it is a cake made with bread flour.

Easy Castella Cake (poundcake) instructions

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..

So is it a cake or bread? It is derived from a Portuguese recipe Pão de Ló. Unlike the "traditional" way of mixing Castella cake batter, this recipe requires the separation of egg yolks and whites. Caution: This is not an easy recipe, unlike most of the other recipes on this site. Please read each step carefully before proceeeding.