Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, made in a pound cake mold! fluffy and moist castella. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Add the egg yolk and mix lightly. In a separate bowl, combine the condensed milk, honey, milk and oil and mix until even. Sift the already sifted flour into the mixture with a spatula. Once the flour is incorporated, gently fold the batter from the bottom several times.
Made in a Pound Cake Mold! Fluffy and Moist Castella is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Made in a Pound Cake Mold! Fluffy and Moist Castella is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have made in a pound cake mold! fluffy and moist castella using 9 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Made in a Pound Cake Mold! Fluffy and Moist Castella:
- Prepare 3 eggs' worth Egg white
- Take 3 eggs' worth Egg yolk
- Get 140 grams Soft light brown sugar
- Make ready 10 grams Condensed milk
- Get 20 grams Honey
- Make ready 20 grams Milk
- Make ready 20 grams Vegetable oil
- Prepare 80 grams All-purpose flour
- Get 1/2 tbsp Crystal sugar
Once you try making it, it is much more easier than. This is super fluffy castella which is a Japanese sweet eggy bread. It is not too sweet but just right to eat it with a cup of milk to start your day going. You can eat this by it self or could use it as a sponge cake to make tiramisu.
Instructions to make Made in a Pound Cake Mold! Fluffy and Moist Castella:
- Line the pound cake molds with parchment paper, smoothing out any wrinkles. Sprinkle with a layer of crystal sugar on the bottom.
- Whisk the egg whites, while gradually adding the sugar a little at a time. Mix until thick and shiny.
- Add the egg yolk and mix lightly.
- In a separate bowl, combine the condensed milk, honey, milk and oil and mix until even. Add to the bowl from Step 3.
- Sift the already sifted flour into the mixture with a spatula.
- Once the flour is incorporated, gently fold the batter from the bottom several times.
- Pour the batter into each mold. Tap the molds slightly to even the surface.
- Bake for 25 minutes in preheated oven at 320°F/160℃. Once baked, flip them over on a sheet of parchment paper.
- Quickly wrap tightly in plastic wrap and leave them for 2 days at room temperature. You can serve them the following day, but they're best served two days after baking.
- Slice the castella into cm thickness, and cut each slice in half. Arrange on a baking sheet and bake for 15 minutes in 285°F/140℃. Let sit in the oven for 15 minutes.
- Cool on a cake rack. They will be crispy and delicious. Once cool, wrap for gifting.
- Ready to serve and ENJOY!
It is not too sweet but just right to eat it with a cup of milk to start your day going. You can eat this by it self or could use it as a sponge cake to make tiramisu. I tried making tiramisu with this and it was fantastic!! Let's learn how to make it! The light and moist texture of Castella is a taste that both children and adults love.
So that is going to wrap it up for this special food made in a pound cake mold! fluffy and moist castella recipe. Thanks so much for your time. I am sure that you will make this at home. There’s 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!
