Hi, I am Jane. Today, we’re going to make made in a pound cake mold! fluffy and moist castella recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Made in a Pound Cake Mold! Fluffy and Moist Castella Recipe
Made in a Pound Cake Mold! Fluffy and Moist Castella is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Made in a Pound Cake Mold! Fluffy and Moist Castella is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Made in a Pound Cake Mold! Fluffy and Moist Castella:
- Prepare 3 eggs’ worth Egg white
- Get 3 eggs’ worth Egg yolk
- Make ready 140 grams Soft light brown sugar
- Make ready 10 grams Condensed milk
- Take 20 grams Honey
- Make ready 20 grams Milk
- Take 20 grams Vegetable oil
- Take 80 grams All-purpose flour
- Prepare 1/2 tbsp Crystal sugar
Instructions to make Made in a Pound Cake Mold! Fluffy and Moist Castella:
- Line the pound cake molds with parchment paper, smoothing out any wrinkles. Sprinkle with a layer of crystal sugar on the bottom.
- Whisk the egg whites, while gradually adding the sugar a little at a time. Mix until thick and shiny.
- Add the egg yolk and mix lightly.
- In a separate bowl, combine the condensed milk, honey, milk and oil and mix until even. Add to the bowl from Step 3.
- Sift the already sifted flour into the mixture with a spatula.
- Once the flour is incorporated, gently fold the batter from the bottom several times.
- Pour the batter into each mold. Tap the molds slightly to even the surface.
- Bake for 25 minutes in preheated oven at 320°F/160℃. Once baked, flip them over on a sheet of parchment paper.
- 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.
- 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.
- Cool on a cake rack. They will be crispy and delicious. Once cool, wrap for gifting.
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