Easy Castella Cake (poundcake)
Easy Castella Cake (poundcake)

Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, easy castella cake (poundcake). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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) Easy Castella Cake (poundcake) instructions. Separate egg yolks from the whites and place them both in separate bowls.

Easy Castella Cake (poundcake) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Easy Castella Cake (poundcake) is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook easy castella cake (poundcake) using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Easy Castella Cake (poundcake):
  1. Make ready 2/3 C (100 g) cake flour
  2. Make ready 2/3 C (100 g) unsalted butter
  3. Make ready 2/3 C (100 g) milk
  4. Take 4-6 egg yolks
  5. Get 4-6 egg whites
  6. Get 2/3 C (100 g) organic sugar
  7. Prepare 1-2 tsp Dominican style vanilla*
  8. Prepare Dominican vanilla
  9. Make ready Can be found in the Caribbean section in your supermarket

Pour the batter into the pan slowly from the position one foot above the base. The impact of the batter onto the pan and the slow pouring action helps to break the bubbles. Fill the pan only up to sixty percent full to let the castella enough space to rise in the oven. Taiwanese castella cake is a pillow-like sponge cake that is extremely jiggly when baked fresh out of the oven.

Steps to make Easy Castella Cake (poundcake):
  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.

Fill the pan only up to sixty percent full to let the castella enough space to rise in the oven. Taiwanese castella cake is a pillow-like sponge cake that is extremely jiggly when baked fresh out of the oven. This traditional cake from Taiwan is so fluffy that some call it a jiggly cake or bouncy cake. I admit that the jiggliness was very satisfying to look at and so it became my favorite cake to bake. Easy Castella Cake (poundcake) cake flour • unsalted butter • milk • egg yolks • egg whites • organic sugar • Dominican style vanilla* • be found in the Caribbean section in your supermarket This pillow-like sponge cake is the Taiwanese old school sponge cake.

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