Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, easy castella cake (poundcake). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Easy Castella Cake (poundcake) is one of the most popular of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Easy Castella Cake (poundcake) is something which I have loved my whole life.
To begin with this particular recipe, we must first 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):
- Get 2/3 C (100 g) cake flour
- Prepare 2/3 C (100 g) unsalted butter
- Prepare 2/3 C (100 g) milk
- Make ready 4-6 egg yolks
- Prepare 4-6 egg whites
- Prepare 2/3 C (100 g) organic sugar
- Get 1-2 tsp Dominican style vanilla*
- Get Dominican vanilla
- Get Can be found in the Caribbean section in your supermarket
See how to make pound cake from scratch the easy way. Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead.
Steps to make Easy Castella Cake (poundcake):
- Separate egg yolks from the whites and place them both in separate bowls. Set aside.
- 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.
- 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.
- Pre-heat oven to a low 305 F
- 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.
- 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.
- 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.
Unlike the "traditional" way of mixing Castella cake batter, this recipe requires the separation of egg yolks and whites. · Easy castella cake (Kasutera) recipe. Who can resist the moist and sweet Japanese honey sponge cake made with egg If you asked me which is my favourite cake, I really can't tell you. I love butter cake, marble cake, sponge cake, pound cake, pandan la. Kasutera (Castella) is an old-fashioned Japanese sponge cake that is loved by everyone from the young to the old. Castella cake is a popular Japanese sponge cake with a tight and spongy crumb.
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