Castella Cake is a popular Japanese sponge cake known for its fine, silky texture and subtly sweet flavour. Traditionally made with just a few ingredients like sugar, eggs, flour, and honey, this cake is wonderfully light and bouncy. Castella Cake is perfect as a dessert or if you’re looking for a not too sweet snack with your tea!

Tip #1

Correct Oven Positioning: Ensure the cake is placed in the middle of the oven to prevent the top from burning and to promote even rising.

Tip #2

Temperature Control: Use a thermometer to ensure your oven is at the correct temperature as too high heat can cause the cake to rise and fall abruptly.

Tip #3

Water Bath: The water bath helps to create a gentle cooking environment, crucial for achieving the Castella's signature texture.

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Castella Cake

Preparation time: 1 hour and 30 minutes

Servings: 12 to 15 medium-sized cream puffs

Ingredients

100g unsalted butter
170ml milk
55g vegetable oil
150g cake flour
7 eggs, separated
1 tsp vanilla extract
170g white sugar

Preparation

Line a 20x20 cm baking pan with overlapping sheets of baking paper, brushing lightly with softened butter. Wrap the outside of the pan in foil to promote even cooking.
In a small saucepan, combine 100g unsalted butter, 170ml milk, and 55g vegetable oil. Heat over medium, whisking until the butter melts completely.
Pour the butter mixture into a large mixing bowl. Sift in 150g cake flour and whisk until smooth and well combined.
Incorporate 7 egg yolks one at a time, whisking well after each addition. Stir in 1 tsp vanilla extract.
In a separate bowl, use an electric mixer to beat the egg whites. As they begin to foam, gradually add 170g white sugar, continuing until soft peaks form—be cautious to avoid overbeating.
Gently fold a third of the meringue into the yolk mixture using a whisk to maintain airiness, then fold in the remaining meringue carefully.
Immediately pour the batter into the prepared pan, removing large air bubbles by gently tapping the pan on the table. Set this pan in a larger baking tray and add a hot water bath (60°C).
Bake in a preheated oven at 150°C (300°F) for 50 minutes, placing it in the middle or just below the middle rack of the oven.
After baking, promptly remove the cake from the pan and gently peel off the baking paper to prevent excessive shrinking. Allow to cool slightly on a rack before slicing.
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