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

Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, easy castella cake (poundcake). It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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

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. Unlike the "traditional" way of mixing Castella cake batter, this recipe requires the separation of egg yolks and whites.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook easy castella cake (poundcake) using 9 ingredients and 7 steps. Here is how you cook it.

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

I think I am addicted to make this cake with very smooth surface, without any crack. Castella cake is a popular Japanese sponge cake with a tight and spongy crumb. Castella cake is a popular Japanese sponge cake. The key to making it at home is in preparing the eggs which are whisked over warm water until they hold soft peaks.

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.

Kasutera (Castella) is an old-fashioned Japanese sponge cake that is loved by everyone from the young to the old. All-purpose flour or cake flour can be also used but we recommend using bread flour to help create a moist and kind of gooey texture. You can try cake flour instead of the bread flour, but you may not get a moist, gooey texture, which is the characteristic of castella. This is Castella Cake (カステラ, Kasutera) 长崎蛋糕 that I made two days ago. But first of all I must thank Irene of MyMeLoves for sending me the wooden mould when she saw I left a comment on Sonia's blog post and she told me immediately she got an extra piece for me.

So that is going to wrap this up with this special food easy castella cake (poundcake) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!