Castella cake is one of my absolute favorite cakes. It’s incredibly soft and has a wonderfully jiggly texture, almost like the famous Japanese cheesecake.
Every time I pass by a bakery that offers Castella cake, I find it hard to resist picking one up. I remember the excitement at a newly opened bakery where people were lining up just to get a taste of this fluffy treat—it’s that good!
But what really stands out about this homemade version of Castella cake is that it never cracks, doesn’t sink in the middle, and has the perfect melt-in-your-mouth texture.
Whether you’re a fan of light and airy desserts or just looking to try something new, this Castella cake will win you over.
The Magic of the Water Bath Method
You might have come across the water bath method before, perhaps in my Yogurt Cupcakes recipe.
It’s a fantastic technique, and I use it here too to ensure that the Castella cake turns out perfectly soft and moist.
This method requires two pans: one small to hold the cake batter and a larger one for the water bath.
Here’s how you do it: in the larger tray, pour in 2-4 cm of warm water. Then, place the pan with the batter into the larger pan. This gentle water bath keeps the cake’s temperature stable while baking, preventing it from drying out or cracking—resulting in that signature soft texture that makes Castella cake so special.
Ingredients:
- 4 eggs
- 40g corn oil
- 70g milk
- 45g all-purpose flour
- 10g cornstarch (Cornstarch makes the cake texture more delicate, so don’t skip this ingredient)
- 50g white sugar (If you prefer a sweeter cake, you can increase by 5-10g)
- A few drops of white vinegar (or lemon juice, which helps remove any eggy smell and aids in whipping the egg whites)
- Warm water (for the water bath)
Instructions:
Preparation:
1. Preheat your oven to 150°C. Line a 6-inch cake pan with parchment paper, and set it aside.
2. Prepare a larger tray to create a water bath for the cake.
Make the Egg Yolk Batter:
3. Crack the 4 eggs into a clean, dry bowl, separating the egg whites from the yolks carefully. Place the yolks in a large bowl and set aside the egg whites (make sure the egg white bowl is clean and dry).
4. Heat 40g of corn oil in a pan over low heat. Once the oil starts to lightly smoke and you see fine lines at the bottom of the pan, remove it from the heat.
5. Quickly pour the hot oil into a heatproof bowl. While the oil is still hot, sift in 40g of all-purpose flour and 10g of cornstarch. Stir quickly with a spatula until smooth and lump-free.
6. Add 70g of milk and continue to mix until smooth. Let the mixture cool down slightly until it’s just warm to the touch. Once cooled to the right temperature, add the 4 egg yolks and stir to combine.
Whip the Egg Whites:
7. In a separate clean bowl, add a few drops of white vinegar or lemon juice to the 4 egg whites. Add 50g of white sugar.
8. Whisk the egg whites at low speed until the sugar dissolves, and large bubbles start to form. Increase to medium speed and continue to whip until soft peaks form (you should see a slight curve when you lift the whisk). Stop when the egg whites reach this stage.
Combine the Batters:
9. Gently fold one-third of the whipped egg whites into the egg yolk batter using a spatula. Mix from the bottom up, being careful not to deflate the egg whites.
10. Once the first batch of egg whites is fully incorporated, pour the mixed batter back into the remaining whipped egg whites. Gently fold from the bottom up with a spatula until the batter and egg whites are fully combined and there are no visible layers. Be careful to fold lightly to avoid deflating the egg whites.
Bake the Cake:
11. Pour the batter into the prepared 6-inch cake pan. Gently tap the pan on the counter to release any large air bubbles.
12. In the larger pan, pour 2-4 cm of warm water. Place the pan with the batter into this larger pan (this is the water bath method).
13. Place the setup into the preheated oven. Bake at 150°C for 20 minutes, then lower the temperature to 130°C and bake for another 50 minutes. Avoid opening the oven door during baking to maintain an even temperature.
Remove from the Oven and Unmold:
14. When the cake is done, carefully remove the pan from the oven using oven mitts. Invert the cake onto a cooling rack and let it cool naturally.
15. Once completely cooled, peel off the parchment paper. Slice the cake into pieces, and enjoy the soft, melt-in-your-mouth Castella cake!
Frequently Asked Questions
What‘s the difference between Castella cake and chiffon cake?
Chiffon cake and Castella cake are different in their preparation. For chiffon cake, the egg whites are whipped to stiff peaks. If you do this for Castella cake, you’ll end up with cracks or air pockets. For Castella, whip the egg whites to soft peaks for a smooth, delicate texture.
What size baking pan do you use for this recipe?
I use a 6-inch round cake pan for this Castella cake. You can try a slightly larger pan if you want a thinner cake.
Why does my Castella cake have a sticky top, but the bottom looks fine? When I touch it, my hands get oily?
This could be due to two factors:
- The batter may have had too much liquid, so it didn’t set properly.
- The oven temperature might have been too low, so it didn’t bake long enough. Try increasing the baking time or temperature slightly.
The cake looks fluffy in the oven, but when I take it out, it sinks. What went wrong?
The cake is likely underbaked. Try baking it a little longer at a lower temperature to ensure it’s fully set.
Can I use an air fryer to make this cake?
Although I haven’t tried it myself, others have successfully made Castella cake in an air fryer. Air fryers are great for chiffon cakes and cupcakes, but for Castella cake, the water bath method is much easier and more reliable.
Can I steam the Castella cake instead of baking it?
I haven’t tried steaming it, but if you’re interested, you might want to look into making a Soft and Sweet Steamed Sponge Cake instead, as the texture is similar to Castella.
How to Make the Ultimate Castella Cake
Ingredients
- 4 eggs
- 40 g corn oil
- 70 g milk
- 45 g all-purpose flour
- 10 g cornstarch Cornstarch makes the cake texture more delicate, so don't skip this ingredient
- 50 g white sugar If you prefer a sweeter cake, you can increase by 5-10g
- A few drops of white vinegar or lemon juice, which helps remove any eggy smell and aids in whipping the egg whites
- Warm water for the water bath
Instructions
Preparation:
- Preheat your oven to 150°C. Line a 6-inch cake pan with parchment paper, and set it aside.
- Prepare a larger tray to create a water bath for the cake.
Make the Egg Yolk Batter:
- Crack the 4 eggs into a clean, dry bowl, separating the egg whites from the yolks carefully. Place the yolks in a large bowl and set aside the egg whites (make sure the egg white bowl is clean and dry).
- Heat 40g of corn oil in a pan over low heat. Once the oil starts to lightly smoke and you see fine lines at the bottom of the pan, remove it from the heat.
- Quickly pour the hot oil into a heatproof bowl. While the oil is still hot, sift in 40g of all-purpose flour and 10g of cornstarch. Stir quickly with a spatula until smooth and lump-free.
- Add 70g of milk and continue to mix until smooth. Let the mixture cool down slightly until it's just warm to the touch. Once cooled to the right temperature, add the 4 egg yolks and stir to combine.
Whip the Egg Whites:
- In a separate clean bowl, add a few drops of white vinegar or lemon juice to the 4 egg whites. Add 50g of white sugar.
- Whisk the egg whites at low speed until the sugar dissolves, and large bubbles start to form. Increase to medium speed and continue to whip until soft peaks form (you should see a slight curve when you lift the whisk). Stop when the egg whites reach this stage.
Combine the Batters:
- Gently fold one-third of the whipped egg whites into the egg yolk batter using a spatula. Mix from the bottom up, being careful not to deflate the egg whites.
- Once the first batch of egg whites is fully incorporated, pour the mixed batter back into the remaining whipped egg whites. Gently fold from the bottom up with a spatula until the batter and egg whites are fully combined and there are no visible layers. Be careful to fold lightly to avoid deflating the egg whites.
Bake the Cake:
- Pour the batter into the prepared 6-inch cake pan. Gently tap the pan on the counter to release any large air bubbles.
- In the larger pan, pour 2-4 cm of warm water. Place the pan with the batter into this larger pan (this is the water bath method).
- Place the setup into the preheated oven. Bake at 150°C for 20 minutes, then lower the temperature to 130°C and bake for another 50 minutes. Avoid opening the oven door during baking to maintain an even temperature.
Remove from the Oven and Unmold:
- When the cake is done, carefully remove the pan from the oven using oven mitts. Invert the cake onto a cooling rack and let it cool naturally.
- Once completely cooled, peel off the parchment paper. Slice the cake into pieces, and enjoy the soft, melt-in-your-mouth Castella cake!