Recipe: Perfect Easy Castella Cake (poundcake)

Easy Castella Cake (poundcake). Get Castella Cake today with Drive Up, Pick Up or Same Day Delivery. This pillow-like sponge cake is the Taiwanese old school sponge cake. They are extremely soft, fluffy and full of egg flavour.

You can lightly brush the pan with oil to help the parchment paper stick to the pan. Bring one of Japan's favourite baked desserts into your home with this traditional castella sponge cake recipe. 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. You can have Easy Castella Cake (poundcake) using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Easy Castella Cake (poundcake)

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

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. Cakes can be intimidating to bake but pound cakes and loaf cakes are much easier and quicker and this pound cake is a close second favorite to our all time favorite Easy Banana Bread. Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined.

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..

Pour the mix into the loaf tin and spread evenly with the back of spoon. The evaporated milk and vanilla give each bite of this easy pound cake an intense and addicting flavor. This is my favorite quality vanilla extract, made from Madagascar Bourbon Vanilla. It adds such depth of flavor to any baked goods, especially this homemade pound cake. This easy pound cake recipe has baking powder added to give it more rise Lightly butter pound cake slices on both sides, then cut them into small cubes.