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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare 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.

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

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. Castella (Kasutera カステラ) is derived from a Portuguese recipe Pão de Castela. Check out this recipe on how to make this bread-like Japanese sponge Castella (Kasutera カステラ) catches my attention when I realize that it is a cake made with bread flour.

To begin with this recipe, we must first prepare a few components. You can cook 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. Take cake flour
  2. Prepare unsalted butter
  3. Prepare milk
  4. Take egg yolks
  5. Get egg whites
  6. Take organic sugar
  7. Make ready Dominican style vanilla*
  8. Take Dominican vanilla
  9. Prepare be found in the Caribbean section in your supermarket

Nowadays castella can be found in different flavors such as. Bring one of Japan's favourite baked desserts into your home with this traditional castella sponge cake recipe. 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.) Castella (also known as Kasutera) cake, is a japanese sponge cake that has a light, fluffy texture.

Instructions 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.

It's usually baked in to a long thin rectangle shape and then sliced. This weekend, I saw some castella cake on sale. It is readily available at the bakery section of Japanese supermarkets. The castella cake is moist and soft with the combination scent of honey and mirin. It is also a great gift for anyone, wrap with a nice decorative paper.

So that is going to wrap it up with this exceptional food easy castella cake (poundcake) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!