Castella Cake Recipe
This Japanese sponge cake is pillowy soft with a delicate sweetness and golden top. Made with simple ingredients like eggs, sugar, flour, and butter, Castella is baked in a water bath for a moist texture and even rise. Each slice is light and airy perfection.
Equipment
- 18 cm square cake pan
- Mixing bowls
- Sieve
- Saucepan
- Electric beater
- Spatula
- Measuring cups and spoons
- Larger baking pan for water bath
Ingredients
- ⅓ cup All-Purpose Flour 40 gram
- 1 tsp Vanilla extract
- ⅛ cup Unsalted butter
- ⅛ cup Milk
- 3 tbsp Sugar
- 2 Large Egg
Instructions
- Preheat your oven to 150°C and line an 18 cm square cake pan with parchment paper.
- Sift the flour into a mixing bowl.
- In a small saucepan, warm the butter and milk together until just heated, then pour this mixture into the flour and stir to combine.
- Add the egg yolks and vanilla extract, mixing until smooth and creamy, then set aside.
- In a separate bowl, use an electric beater to whisk the egg whites until frothy.
- Gradually add the sugar while continuing to beat until the mixture becomes fluffy and forms soft peaks.
- Gently fold the egg yolk mixture into the whipped egg whites, being careful not to deflate the batter.
- Pour the batter into the prepared cake pan and smooth the top.
- Place this pan inside a larger baking tray, pour hot boiling water into the outer tray to create a water bath, and bake for 30 to 35 minutes.
- Once done, let it cool in the pan for 2 minutes, then remove the cake, unwrap the parchment paper, slice, and serve.
Notes
- Use room temperature eggs for better volume when beating the egg whites.
- Be gentle when folding to avoid knocking out air and deflating the batter.
- A kitchen scale gives more accurate results than measuring cups for flour.