Hi, I’m Laura. Today, I’m gonna show you how to prepare made in a pound cake mold! fluffy and moist castella recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really 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 favored of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Made in a Pound Cake Mold! Fluffy and Moist Castella is something that I’ve loved my entire life.
To be with this recipe, we have to prepare a few ingredients. 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:
- Get 3 eggs’ worth Egg white
- Make ready 3 eggs’ worth Egg yolk
- Get 140 grams Soft light brown sugar
- Prepare 10 grams Condensed milk
- Get 20 grams Honey
- Get 20 grams Milk
- Prepare 20 grams Vegetable oil
- Make ready 80 grams All-purpose flour
- Get 1/2 tbsp Crystal sugar
Steps 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.
So that is going to wrap it up for this distinctive dish made in a pound cake mold! fluffy and moist castella recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
