Easiest Way to Make Any-night-of-the-week Moist Castella in a Pound Cake Pan

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The ingredients needed to make Moist Castella in a Pound Cake Pan:

1. Make ready 2 Eggs
2. Get 75 grams Soft light brown sugar
3. Make ready 75 grams Strong bread flour
4. Prepare 30 ml Milk
5. Take 1 tbsp Honey
6. Prepare 1 tbsp Vegetable oil

Once the flour is incorporated, the pound cake batter should look thick. Divide the pound cake batter between two buttered and floured loaf pans, and spread evenly with an offset spatula. Bake the pound cakes for one hour, until golden and caramelized on the edges, and a toothpick inserted into the center comes out clean. Pour warm glaze on top and sprinkle with chopped nuts or coconut if desired.

Instructions to make Moist Castella in a Pound Cake Pan:

1. Mix all ingredients and heat to melt the honey. Sift the strong bread flour in advance. Separate the egg into egg yolk and white. Preheat the oven to 355F/180C.
2. Put egg white in a big bowl. Whisk with a hand mixer at the highest level. When it becomes white, add sugar in 2 to 3 portions and whip up well.
3. Add egg yolk and mix with the lowest level on the hand mixer to smoothen out.
4. Add strong bread flour and mix with a rubber spatula until the flouriness is gone. Be careful not to knead.
5. Mix the ingredients and vegetable oil and mix well evenly from the bottom. When it is fluffy and becomes shiny, then it is OK.
6. Pour it in a cake pan lined with baking sheets and tap the cake pan to eliminate air pockets. Bake for 10 minutes in 355F/180C. Then reduce the temperature of the oven to 305F/150C and bake for another 20 minutes.
7. Prepare the cellophane wrap while baking. Spread a big sheet tightly on a cutting board.
8. When the castella is done, face the browned side down on the wrap and remove the cake pan. Make sure that the cellophane wrap doesn't wrinkle and center the castella in the middle.
9. Peel the oven sheet and wrap tightly with the cellophane wrap while the castella is still warm. This process will keep the castella moist.
10. Let it sit for a while with the browned side facing down. From next day onward, it's ready to eat. Cut right before eating. You can store it for about 3 days in room temperature.
11. Revision For the coffee flavor, it wasn't 1/2 of tablespoon but it was 1 tablespoon.

Bake the pound cakes for one hour, until golden and caramelized on the edges, and a toothpick inserted into the center comes out clean. Pour warm glaze on top and sprinkle with chopped nuts or coconut if desired. For a bundt cake, pour the glaze slowly on the top of the cake in a circular fashion. For a loaf pan, pour the glaze in a side-to-side fashion from one end to the other. Pound cake is buttery and moist, with a fine, delicate crumb, and a crackly, crumbly crust on top that's almost like a sugar cookie.

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