Easy Castella Cake (poundcake). 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) catches my attention when I realize that it is a cake made with bread flour. So is it a cake or bread?

Easy Castella Cake (poundcake) 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. · Easy castella cake (Kasutera) recipe.

Hello everybody, I hope you're having an incredible day today. 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 tasty. 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) catches my attention when I realize that it is a cake made with bread flour. So is it a cake or bread?

Easy Castella Cake (poundcake) is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It's appreciated by millions every day. Easy Castella Cake (poundcake) is something which I have loved my whole life. They're nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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):

{Make ready 2/3 C (100 g) of cake flour.
{Make ready 2/3 C (100 g) of unsalted butter.
{Get 2/3 C (100 g) of milk.
{Get 4-6 of egg yolks.
{Prepare 4-6 of egg whites.
{Get 2/3 C (100 g) of organic sugar.
{Prepare 1-2 tsp of Dominican style vanilla*.
{Take of Dominican vanilla.
{Make ready Can of be found in the Caribbean section in your supermarket.

Who can resist the moist and sweet Japanese honey sponge cake made with egg, bread flour Great recipe for Easy and Nostalgic Castella. This is our regular dessert made with the ingredients I usually have at home. Chiffon Cake Castella Cake Recipe Desserts Japonais Dessert Chef Cooking Foil Japanese Recipe for honey cake,softest and fluffiest sponge cake, light as air. No more stress every weekend about what we were.

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..

This pillow-like sponge cake is the Taiwanese old school sponge cake. I think I am addicted to make this cake with very smooth surface, without any crack. Unlike the "traditional" way of mixing Castella cake batter, this recipe requires the separation of egg yolks and whites. This Lemon Katsutera or Castella Cake is the suitable Castella Cake Recipe for beginners due to the usage of lemon juice in the recipe, which will be elaborated. Whipping up of egg whites will get a lot easier.

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