Castella Cake
Indulge in the delightful world of Castella cake, a heavenly sponge treat that's as light as a cloud! Crafted with simple ingredients like fluffy egg whites and a touch of honey, this Japanese classic is baked to perfection for a melt-in-your-mouth experience. Perfect for any occasion, this cake will have everyone coming back for seconds!
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 5 egg whites
- milk
🫙Pantry Staples(4)
- 1 cup flour (125 g)
- oil
- 1/2 cup sugar (100 g)
- vanilla
👨🍳 Instructions
- 1
Beat the egg whites with sugar until well incorporated.
- 2
After beating for 8 minutes, mix in the oil, milk, and vanilla.
- 3
Add the flour and mix well, incorporating gently.
- 4
Prepare a mold with parchment paper, pour in the mixture, and give it a tap.
- 5
Place in a water bath and bake for 50 minutes at 150 degrees Celsius.
- 6
Remove from the mold.
💡 Pro Tips
- ✓Heat your whole eggs to 40-45°C before whipping to increase foam stability and achieve 3x greater volume than cold eggs due to reduced surface tension.technique40-45°C
- ✓Maintain your water bath (bain-marie) at exactly 2/3 the height of your cake pan to ensure even heat distribution and prevent the bottom from overcooking while the center sets.equipment2/3 pan height
- ✓Fold flour in using only 15-20 gentle strokes maximum to preserve the delicate foam structure, as overmixing deflates air bubbles and creates a dense, rubbery texture.technique15-20 strokes
- ✓Test doneness by inserting a skewer 1 inch from center rather than dead center - it should come out with just a few moist crumbs, as the residual heat will finish cooking the very center.timing1 inch from center
- ✓Cool the cake upside-down for 10 minutes immediately after baking to prevent collapse, as gravity helps maintain the foam structure while proteins finish setting.timing10 minutes
Share this recipe
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
Share this recipe
Castella Cake
Indulge in the delightful world of Castella cake, a heavenly sponge treat that's as light as a cloud! Crafted with simple ingredients like fluffy egg whites and a touch of honey, this Japanese classic is baked to perfection for a melt-in-your-mouth experience. Perfect for any occasion, this cake will have everyone coming back for seconds!
📝 Ingredients
Serves 8🥛Dairy & Eggs(2)
- 5 egg whites
- milk
🫙Pantry Staples(4)
- 1 cup flour (125 g)
- oil
- 1/2 cup sugar (100 g)
- vanilla
👨🍳 Instructions
- 1
Beat the egg whites with sugar until well incorporated.
- 2
After beating for 8 minutes, mix in the oil, milk, and vanilla.
- 3
Add the flour and mix well, incorporating gently.
- 4
Prepare a mold with parchment paper, pour in the mixture, and give it a tap.
- 5
Place in a water bath and bake for 50 minutes at 150 degrees Celsius.
- 6
Remove from the mold.
💡 Pro Tips
- ✓Heat your whole eggs to 40-45°C before whipping to increase foam stability and achieve 3x greater volume than cold eggs due to reduced surface tension.technique40-45°C
- ✓Maintain your water bath (bain-marie) at exactly 2/3 the height of your cake pan to ensure even heat distribution and prevent the bottom from overcooking while the center sets.equipment2/3 pan height
- ✓Fold flour in using only 15-20 gentle strokes maximum to preserve the delicate foam structure, as overmixing deflates air bubbles and creates a dense, rubbery texture.technique15-20 strokes
- ✓Test doneness by inserting a skewer 1 inch from center rather than dead center - it should come out with just a few moist crumbs, as the residual heat will finish cooking the very center.timing1 inch from center
- ✓Cool the cake upside-down for 10 minutes immediately after baking to prevent collapse, as gravity helps maintain the foam structure while proteins finish setting.timing10 minutes