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) 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.

Bring one of Japan's favourite baked desserts into your home with this traditional castella sponge cake recipe. Did I just said that this Castella Cake recipe is the best? Remember I said before at here that my aim is to bake is a typical Castella cake that is like a honey pound cake, smooth and dense with fine crumbs. You can cook Easy Castella Cake (poundcake) using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Easy Castella Cake (poundcake)

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

It must be moist with NO greasy touch or taste. And I have to say that this recipe yields a beautiful Castella cake that is closest to what I'm after. Castella, or Kasutera, or Kastera (in Japanese カステラ), is a popular Japanese sponge cake made with egg, sugar, flour and starch syrup. It is a very soft and moist sponge cake.

Easy Castella Cake (poundcake) step by step

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..

Japanese Kastera is the most fluffy sponge cake in the world and it is so delicious. 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. #HoneyCastera #How_to_Make_Castella #Sponge_Cake How to Make Easy and Fluffy Honey Castella Let's make delicious and fluffy honey castella. Please subscribe, share, alarm EVERYTHING you need for. How to Make Delicious Castella Easily Good texture and delicious Castella. See how to make pound cake from scratch the easy way.