Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, easy castella cake (poundcake). It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Easy Castella Cake (poundcake) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Easy Castella Cake (poundcake) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook easy castella cake (poundcake) using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Easy Castella Cake (poundcake):

1. Take cake flour
2. Get unsalted butter
3. Get milk
4. Get egg yolks
5. Take egg whites
6. Make ready organic sugar
7. Make ready Dominican style vanilla*
8. Prepare Dominican vanilla
9. Make ready be found in the Caribbean section in your supermarket

Instructions to make Easy Castella Cake (poundcake):

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.

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