Moist Castella in a Pound Cake Pan
Moist Castella in a Pound Cake Pan

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, moist castella in a pound cake pan. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Moist Castella in a Pound Cake Pan is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Moist Castella in a Pound Cake Pan is something which I have loved my whole life.

Great recipe for Moist Castella in a Pound Cake Pan. This is the top selling product, which sells out quickly at our kindergarten bazaar. But I made it to be small for a home size and used less sugar. Once you try making it, it is much more easier than.

To begin with this particular recipe, we must first prepare a few ingredients. You can have moist castella in a pound cake pan using 6 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Moist Castella in a Pound Cake Pan:
  1. Take 2 Eggs
  2. Make ready 75 grams Soft light brown sugar
  3. Get 75 grams Strong bread flour
  4. Make ready 30 ml Milk
  5. Take 1 tbsp Honey
  6. Get 1 tbsp Vegetable oil

Pour the batter into each mold. 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 Moist Castella in a Pound Cake Pan:
  1. Mix all ingredients and heat to melt the honey. Sift the strong bread flour in advance. Separate the egg into egg yolk and white. Preheat the oven to 355F/180C.
  2. Put egg white in a big bowl. Whisk with a hand mixer at the highest level. When it becomes white, add sugar in 2 to 3 portions and whip up well.
  3. Add egg yolk and mix with the lowest level on the hand mixer to smoothen out.
  4. Add strong bread flour and mix with a rubber spatula until the flouriness is gone. Be careful not to knead.
  5. Mix the ingredients and vegetable oil and mix well evenly from the bottom. When it is fluffy and becomes shiny, then it is OK.
  6. Pour it in a cake pan lined with baking sheets and tap the cake pan to eliminate air pockets. Bake for 10 minutes in 355F/180C. Then reduce the temperature of the oven to 305F/150C and bake for another 20 minutes.
  7. Prepare the cellophane wrap while baking. Spread a big sheet tightly on a cutting board.
  8. When the castella is done, face the browned side down on the wrap and remove the cake pan. Make sure that the cellophane wrap doesn't wrinkle and center the castella in the middle.
  9. Peel the oven sheet and wrap tightly with the cellophane wrap while the castella is still warm. This process will keep the castella moist.
  10. Let it sit for a while with the browned side facing down. From next day onward, it's ready to eat. Cut right before eating. You can store it for about 3 days in room temperature.
  11. Revision For the coffee flavor, it wasn't 1/2 of tablespoon but it was 1 tablespoon.
  12. Ready to serve and ENJOY!

Try this delicious cake for your weekend baking project. It makes the perfect holiday or hostess gift too. Let's learn how to make it! The light and moist texture of Castella is a taste that both children and adults love. Bring one of Japan's favourite baked desserts into your home with this traditional castella sponge cake recipe.

So that is going to wrap it up for this exceptional food moist castella in a pound cake pan recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!