Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, easy castella cake (poundcake). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
I used to love pound cakes (when I wasn't vegan) and since I love baking I tried my hand on this Japanese cake. Here is how you achieve that. 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.
Easy Castella Cake (poundcake) is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Easy Castella Cake (poundcake) is something which I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook easy castella cake (poundcake) using 9 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Easy Castella Cake (poundcake):
- Prepare 2/3 C (100 g) cake flour
- Take 2/3 C (100 g) unsalted butter
- Get 2/3 C (100 g) milk
- Take 4-6 egg yolks
- Make ready 4-6 egg whites
- Prepare 2/3 C (100 g) organic sugar
- Get 1-2 tsp Dominican style vanilla*
- Make ready Dominican vanilla
- Prepare Can be found in the Caribbean section in your supermarket
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. Treat yourself with this super moist Japanese sponge cake with a hint of sweetness from honey! Try this delicious cake for your weekend baking project. It makes the perfect holiday or hostess gift too.
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.
- Ready to serve and ENJOY!
Try this delicious cake for your weekend baking project. It makes the perfect holiday or hostess gift too. Pour egg yolk mixture on top of the stiff egg whites. Gently fold everything together using a spatula until batter is light and foamy. Slowly pour batter into the prepared cake pan.
So that’s going to wrap this up for this exceptional food easy castella cake (poundcake) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
