Steps to Prepare Gordon Ramsay Made in a Pound Cake Mold! Fluffy and Moist Castella

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, made in a pound cake mold! fluffy and moist castella. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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.

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 every day. It is simple, it’s quick, it tastes delicious. Made in a Pound Cake Mold! Fluffy and Moist Castella is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook made in a pound cake mold! fluffy and moist castella using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Made in a Pound Cake Mold! Fluffy and Moist Castella:

1. Prepare 3 eggs' worth Egg white
2. Make ready 3 eggs' worth Egg yolk
3. Prepare 140 grams Soft light brown sugar
4. Prepare 10 grams Condensed milk
5. Get 20 grams Honey
6. Take 20 grams Milk
7. Make ready 20 grams Vegetable oil
8. Make ready 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.

Instructions 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.

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