Recipe: Delicious Made in a Pound Cake Mold! Fluffy and Moist Castella

Jordan Diaz
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Recipe: Delicious Made in a Pound Cake Mold! Fluffy and Moist Castella
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Recipe: Delicious Made in a Pound Cake Mold! Fluffy and Moist Castella Delicious, fresh and tasty.

Made in a Pound Cake Mold! Fluffy and Moist Castella. Jiggly & Fluffy Taiwanese Castella Sponge Cake - Bánh Bông Lan Castella. Best Pound Cake recipe, buttery, flavorful, moist cake Simple & Easy recipe to give you a perfect soft, rich The texture is not quite as dense as a regular pound cake, but a little fluffier, and it is lovely and The creaming method is very important when making a pound cake.

A moist pound cake recipe was the first cake that I learned to bake as well! 🙂 For this pound cake troubleshooting post, I baked all kinds of variations of YOU CAN SUBSTITUTE TWO WHOLE EGGS, with FOUR YOLKS IF YOU PREFER.

This will result in a cake that is richer in taste and more moist.

Castella is a popular Japanese sponge cake type wagashi made of sugar, flour, eggs, and starch syrup.

You can have Made in a Pound Cake Mold! Fluffy and Moist Castella using 9 ingredients and 11 steps. Here is how you cook that.

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

  1. It’s 3 of eggs' worth Egg white.

  2. You need 3 of eggs' worth Egg yolk.

  3. You need 140 grams of Soft light brown sugar.

  4. You need 10 grams of Condensed milk.

  5. You need 20 grams of Honey.

  6. It’s 20 grams of Milk.

  7. You need 20 grams of Vegetable oil.

  8. Prepare 80 grams of All-purpose flour.

  9. You need 1/2 tbsp of Crystal sugar.

The name is derived from Portuguese Pao de Castela, meaning "bread from Castile".

The Original Castella cake boasts a fluffy and moist texture, and has an eggy flavour to it.

The top that's baked to a nice brownish hue is enjoyable.

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Made in a Pound Cake Mold! Fluffy and Moist Castella step by step

  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 theyre 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..

The top countries of suppliers are India, China, and Hong Kong S.

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We do find it to be quite dense, feels more like a pound cake.

Last time I made it I put an awesome lemon buttercream on it and it.

Perfectly sweet and tart with a bold lime glaze".