Castella Cake
Indulge in the delightfully airy texture of Castella Cake, a beloved Japanese treat that melts in your mouth! This enchanting dessert boasts a perfect blend of eggs, sugar, and a dash of honey, all whipped to fluffy perfection. With its light sponge and subtle sweetness, it’s the ideal companion for your afternoon tea or a sweet snack anytime!
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
Whip the egg whites and sugar until well incorporated.
- 2
After beating for 8 minutes, mix in the oil, milk, and vanilla.
- 3
Add the flour and mix well using folding movements.
- 4
Prepare a mold with parchment paper and pour in the mixture.
- 5
Bake in a water bath for 50 minutes at 150 degrees Celsius.
- 6
Remove from the mold.
💡 Pro Tips
- ✓Heat your eggs to 40-45°C before whipping to achieve maximum volume - warm eggs can increase foam stability by 30% and create the signature tall, fluffy texture of castella.technique40-45°C
- ✓Fold flour in exactly 50-60 strokes using a cutting motion from bottom to top - overmixing deflates the meringue and creates a dense, rubbery texture instead of castella's characteristic bounce.technique50-60 strokes
- ✓Fill your water bath to exactly 2/3 the height of your pan to ensure even steam circulation - this prevents the bottom from overcooking while maintaining the moist, tender crumb.equipment2/3 pan height
- ✓Drop your filled pan from 10cm height 2-3 times before baking to break large air bubbles that would create tunnels and uneven texture in the finished cake.technique10cm height
- ✓Cool the cake upside down for 30 minutes after baking - this prevents the delicate foam structure from collapsing under its own weight while still warm.timing30 minutes
Share this recipe
Prep
15
min
Cook
50
min
Serves
8
people
Level
intermediate
Share this recipe
Castella Cake
Indulge in the delightfully airy texture of Castella Cake, a beloved Japanese treat that melts in your mouth! This enchanting dessert boasts a perfect blend of eggs, sugar, and a dash of honey, all whipped to fluffy perfection. With its light sponge and subtle sweetness, it’s the ideal companion for your afternoon tea or a sweet snack anytime!
📝 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
Whip the egg whites and sugar until well incorporated.
- 2
After beating for 8 minutes, mix in the oil, milk, and vanilla.
- 3
Add the flour and mix well using folding movements.
- 4
Prepare a mold with parchment paper and pour in the mixture.
- 5
Bake in a water bath for 50 minutes at 150 degrees Celsius.
- 6
Remove from the mold.
💡 Pro Tips
- ✓Heat your eggs to 40-45°C before whipping to achieve maximum volume - warm eggs can increase foam stability by 30% and create the signature tall, fluffy texture of castella.technique40-45°C
- ✓Fold flour in exactly 50-60 strokes using a cutting motion from bottom to top - overmixing deflates the meringue and creates a dense, rubbery texture instead of castella's characteristic bounce.technique50-60 strokes
- ✓Fill your water bath to exactly 2/3 the height of your pan to ensure even steam circulation - this prevents the bottom from overcooking while maintaining the moist, tender crumb.equipment2/3 pan height
- ✓Drop your filled pan from 10cm height 2-3 times before baking to break large air bubbles that would create tunnels and uneven texture in the finished cake.technique10cm height
- ✓Cool the cake upside down for 30 minutes after baking - this prevents the delicate foam structure from collapsing under its own weight while still warm.timing30 minutes