How to Prepare Perfect Easy Castella Cake (poundcake)

Easy Castella Cake (poundcake). 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. I tweaked the recipe by using Dominican Vanilla and organic sugar (which isn't typical in this type of cake) Did I just said that this Castella Cake recipe is the best?

And I have to say that this recipe yields a beautiful Castella cake that is closest to what I'm after. I really love the making of Castella Cakes since they are really light and simple, cheap to make, and easily as enjoyable as other bakes. You can attain most of the tips, and even pictures through the first Castella Cake recipe I have produced through here, My Lemon Castella Cake recipe. You can have Easy Castella Cake (poundcake) using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Easy Castella Cake (poundcake)

1. You need 2/3 C (100 g) of cake flour.
2. Prepare 2/3 C (100 g) of unsalted butter.
3. Prepare 2/3 C (100 g) of milk.
4. You need 4-6 of egg yolks.
5. You need 4-6 of egg whites.
6. You need 2/3 C (100 g) of organic sugar.
7. It's 1-2 tsp of Dominican style vanilla*.
8. You need of Dominican vanilla.
9. Prepare Can of be found in the Caribbean section in your supermarket.

Just a few quick tips and question answering, most of which are common to that of the link above but I find. Bring one of Japan's favourite baked desserts into your home with this traditional castella sponge cake recipe. Please subscribe, share, alarm EVERYTHING you need for. This recipe is an updated version, including wholesome milk and a splash of vanilla extract, plus some baking powder and salt to improve the texture of the cake.

Easy Castella Cake (poundcake) instructions

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..

It is a very soft and moist sponge cake. Japanese Kastera is the most fluffy sponge cake in the world and it is so delicious. 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. I shall now elaborate the recipe, method and ingredients.