Recipe of Favorite Made in a Pound Cake Mold! Fluffy and Moist Castella

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, made in a pound cake mold! fluffy and moist castella. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Made in a Pound Cake Mold! Fluffy and Moist Castella is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Made in a Pound Cake Mold! Fluffy and Moist Castella is something that I have loved my whole life. They’re nice and they look wonderful.

Jiggly & Fluffy Taiwanese Castella Sponge Cake - Bánh Bông Lan Castella. Cooking tree. Тайваньский Шоколадный Торт Кастелла ┃ 台灣巧克力古早味蛋糕 ┃Taiwanese Chocolate Castella Cake. Try this delicious cake for your weekend baking project. Traditionally, Japanese Castella cake is baked slowly in a wooden frame to create a soft smooth texture for the sponge because a metal baking pan.

To begin with this particular recipe, we have to first 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:

1. Make ready 3 eggs' worth Egg white
2. Take 3 eggs' worth Egg yolk
3. Make ready 140 grams Soft light brown sugar
4. Get 10 grams Condensed milk
5. Get 20 grams Honey
6. Prepare 20 grams Milk
7. Make ready 20 grams Vegetable oil
8. Prepare 80 grams All-purpose flour
9. Make ready 1/2 tbsp Crystal sugar

This british cake is easy to make and perfect for afternoon teas or dessert. Honey Kasutera (Honey Castella) - fine textured Japanese sponge cake raised solely by egg foam. Similar Tools Used in Making This Honey Kasutera (Honey Castella). The texture was very fine and smooth and the cake was light and fluffy.

Steps to make Made in a Pound Cake Mold! Fluffy and Moist Castella:

1. Line the pound cake molds with parchment paper, smoothing out any wrinkles. Sprinkle with a layer of crystal sugar on the bottom.
2. Whisk the egg whites, while gradually adding the sugar a little at a time. Mix until thick and shiny.
3. Add the egg yolk and mix lightly.
4. In a separate bowl, combine the condensed milk, honey, milk and oil and mix until even. Add to the bowl from Step 3.
5. Sift the already sifted flour into the mixture with a spatula.
6. Once the flour is incorporated, gently fold the batter from the bottom several times.
7. Pour the batter into each mold. Tap the molds slightly to even the surface.
8. Bake for 25 minutes in preheated oven at 320°F/160℃. Once baked, flip them over on a sheet of parchment paper.
9. 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.
10. 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.
11. Cool on a cake rack. They will be crispy and delicious. Once cool, wrap for gifting.

Similar Tools Used in Making This Honey Kasutera (Honey Castella). The texture was very fine and smooth and the cake was light and fluffy. Sift flour and Matcha tea together. Place baking paper in the mold. Buttery homemade pound cake that's rich with the flavor of shortbread cookies, but still tender and light as a feather.

So that is going to wrap it up with this exceptional food made in a pound cake mold! fluffy and moist castella recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!