Castella cake recipe, is a delicious super soft Japanese sponge cake which is equally popular in Taiwan. The batter is made with basic pantry staple ingredients like flour, sugar, butter, milk vanilla and eggs. The cake is incredibly light and soft almost melt in mouth soufflé texture. With the right recipe and techniques you can make this amazing cake easily at home.
Castella Cake Recipe
I have tried Castella cake before and have fallen in love with it. It has a very airy cloud like texture that is so much fun to eat. The cake may look unbelievable because how fluffy and animation like look it gets when baked, but it is actually super easy to make.
I have made this multiple cakes, and not one time it failed me. The key tip is to use a kitchen scale to measure the ingredients rather than using measuring cups. In this recipe for Castella cake, I am sharing step by step pictures and guide so you can make amazing Castella.
About Castella Cake
Castella cake (カステラ,kasutera) is a Japanese sponge cake which has soft, fine crumbs. The cake itself is not too sweet, it is moderately sweet. Castella is cake is known for its delicate texture, jiggle soufflé like feel, and cloud like feel. Traditionally Mizuame (or honey) is used instead of sugar.
The cake is not only popular in Japan but also very popular in Taiwan. Taiwanese Castella cake is much more high and baked in wooden frame which is specially made for this dessert. It may be because Taiwan was under Japanese rule (1895-1945), and many Japanese foods influenced Taiwanese baking culture.
Castella cake is made with simple ingredients like plain flour, sugar, eggs, milk, butter, vanilla. Traditionally the cake batter is made with cake flour, since not everyone would have that, I adapted to the recipe accordingly.
The difference between Japanese sponge cake and the regular sponge cake is Japanese Castella is more delicate and bouncy in texture and baked in a waterbath while sponge cake is more firm and baked regularly.
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To make Castella cake. First do some pre preparation. Preheat oven, boil water in the kettle for water bath. Pre measure all the ingredients before hand. Get your clean dry mixing bowl for whipping egg whites. Line your cake pan with parchment paper.
Traditionally, Japanese Castella cake is baked slowly in a wooden frame to create a soft smooth texture for the sponge because a metal baking pan would transfer the heat too fast and it would become too dry. But wooden frame is little hard to find, so I used a square pan and lined it with parchment paper.
Now regarding cake pans, the height of the Castella depends on the size of the cake pan you use. I used a 18 cm square cake pan, so my Castella is moderately big. If you want more height you have to use smaller cake pan.
In the recipe, I have given 15 cm cake pan. The most important step is, you have to line the cake pan with parchment, so some over hangs the pan. This way when the cake rises, it doesn't over flows.
Perfect Fail Proof Castella Cake
Traditionally Castella is made with cake flour. Since cake flour has some cornstarch added in them to reduce the gluten, I used a teaspoon of cornstarch in my dry ingredients. This simple hack gives you perfect results every time. This way you don't have to buy cake flour every time.
Make sure to sieve dry ingredients to evenly mix it. I sifted it only one. If you prefer, you can sift it 3 times.
While heating milk and butter, you have to use gentle heat. Don't boil it else the mixture may get super hot. You want only warm milk and butter mixture to add in the dry ingredients.
Now for whipping egg whites, you have to use clean dry bowl, preferably stainless steel. If there is any moisture in the bowl, the egg whites won't whip. A little amount of cream of tartar helps stabilise the egg whites and make the meringue more stable.
Since the cake doesn't use any raising agent, you have to take care when whipping egg whites.
The most important step is how you fold meringue into the flour batter. You have to add in portions, use a spatula to cut and fold the meringue into the batter so you don't knock out any air which you created. Also remember not to over mix.
If you follow all these steps, you could have made the most light airy Castella cake batter. Now all you do is pour it into the cake pan from a height to remove any air pockets and bake. Before baking, make sure you tap the cake pan on the counter multiple times to remove any air bubbles. So you have even and tight crumbs which makes this cake iconic.
Ingredients
- Plain Flour - use best quality flour for the cake. You have to use a kitchen scale to measure the flour.
- Cornstarch - a teaspoon of cornstarch makes the cake incredibly light.
- Eggs - use large eggs, separate egg yolks and whites for this recipe. You can easily separate by passing the egg through your fingers.
- Butter - I used unsalted butter, make sure it is at room temperature so it melts faster.
- Milk - full fat milk is best since it makes the cake super light.
- Vanilla - use purest vanilla extract you can find. So you don't get any eggy smell. you can even add a drop of almond extract.
- Cream of tartar - it helps stabilise the meringue. You can skip it, but I strongly recommend using it.
- Salt - like all baking recipes, you add a pinch of salt to enhance the sweet taste of the cake.
Step by Step Pictures
Pre preparation
1)Preheat oven to 150 degree C ( 300 degree F). Take a 15 x15 cm (6x6 inch) square cake pan. Line with parchment paper so the paper over hangs the cake pan.
Place this cake pan on a large cake pan with high sides, since we will be baking this in a Bain-marie (water bath).
Bring a kettle of water to a full boil, set aside.
Dry Ingredients
2)Now take a mixing bowl which is large enough to mix the cake batter. Place a sieve over it, add in plain flour, salt, cornstarch in the sieve.
3)Sift it so the flour gets lightened.
4)Mix the sifted ingredients really well using a whisk. Set this aside.
Wet Ingredients
5)Take a sauce pan, add in milk, butter and warm it slightly in the stove till butter is melted. You have to heat this on very low heat. It shouldn't boil.
6)Once butter is melted, remove it from heat and add in vanilla extract.
7)Mix well and set aside.
Make Batter
8)Now take the dry ingredients which we sifted earlier, pour in the warmed milk and butter mixture into it.
9)Use a whisk to mix it gently so it forms like a thick batter.
10)Now take the 4 egg yolks, add one egg yolk at time into the batter and mix gently.
11)It will get into a smooth consistency. Don't over whisk. Set this aside.
Making Meringue
12)Now in a clean, dry steel bowl. Add in the egg whites along with cream of tartar.
13)Use an electric beater to whip the egg whites. It will get frothy and airy.
14)Now start adding sugar little at a time and keep whisking. It will get shiny, thick and more airy. Once all sugar is added, beat for few more seconds so the sugar is melted into the meringue.
15)If you try inverting the bowl, the meringue shouldn't fall off the bowl. This is the right consistency.
Castella Batter
16)Now take the cake batter, and the meringue. Use a spatula to take ⅓ rd of the meringue and add it into the egg yolk and flour mix.
17)Gently fold it so the batter is lightened.
18)Now add in another ⅓rd of the meringue.
19)Use the spatula to fold in cut and fold technique. This aerates the batter and lightens it even more.
20)Now add in the last ⅓rd of the batter and fold gently.
21)Now the batter will be super light and fluffy.
Baking Cake
22)Take the prepared cake pan. Pour the batter into the cake pan from a height so there is no air bubbles. Scrape the bowl really well to transfer all the batter into the cake pan.
23)Tap the pan multiple times on the countertop to remove any excess air bubble.
24)Now place the cake pan into the larger baking pan. Pour the hot water into the larger baking pan carefully so no water splashes over the cake batter.
25)Gently place the cake pan into the lower rack of the over. Cover the oven and bake the cake for 60 to 70 minutes.
Serving
26)Once baked, if you touch the top of the cake it should be firm to touch. The cake will be slightly wobbly. The top will be golden brown in colour.
27)Remove the cake from oven. Gently remove it from the waterbath. The cake will slightly collapse as it cools. Let it cool in the cake pan for 5 minutes.
28)Remove the cake from the pan with the help of parchment paper. Peel off the parchment paper, let the cake cool completely before slicing and serving.
Expert Tips
Cake flour - you can make your own cake flour or use a teaspoon of cornstarch in the dry ingredients. This cornstarch helps reduce the gluten in the cake which makes the cake more tender.
Flavourings - I used vanilla extract, you can add vanilla powder for more flavour. Almond extract can be used.
Take Care with Meringue - Since the cake doesn't use any raising agent, you have to take care when whipping egg whites. Whip until your meringue is stiff and doesn't tip over the bowl when inverting.
Folding technique - The most important step is how you fold meringue into the flour batter. You have to add in portions, use a spatula to cut and fold the meringue into the batter so you don't knock out any air which you created. Also remember not to over mix.
Cake Pan size matters - the height of the Castella depends on the size of the cake pan you use. Use 15 cm for tall Castella cake. 18 cm for medium sized cake.
Bain-marie Baking - bake cake in Bain Marie which is important. It gently bakes the cake without making the cake dry.
Serving & Storage - You can serve Castella cake as it is with cup of tea or coffee. You can use the cake in trifles, puddings. Wrap the Castella in plastic wrap and aluminium foil and store upto 2 to 3 days at room temperature.
FAQ
Under whisked meringue is unstable and will cause the cake to collapse. Always use a little cream of tartar to stablise the egg whites. Since this recipe doesn't uses any raising agent.
Yes, very similar. But Castella cake is a Japanese sponge cake which is baked in a water bath.
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Castella Cake Recipe (Easy, Fail Proof Castella Cake)
Equipment
Ingredients
Dry Ingredients (sift together)
- 60 grams All Purpose Flour (Plain Flour) ½ cup
- 1 teaspoon Cornstarch 5 grams
- ⅛ teaspoon Salt
For Batter
- 4 large Egg yolk
For Wet Ingredients (warm together)
- 65 grams Full Fat Milk
- 65 grams Unsalted Butter
- 1 teaspoon Vanilla Extract
For Meringue
- 4 large Egg Whites
- ¼ teaspoon Cream of tartar
- 65 grams Granulated Sugar
Instructions
- Preheat oven to 150 degree C ( 300 degree F). Place the oven rack in the ⅓rd lower rack. Take a 15 x15 cm (6x6 inch) square cake pan. Line with parchment paper so the paper over hangs the cake pan. This way if the cake rises, it doesn't overflow. Place this cake pan on a large cake pan with high sides, since we will be baking this in a Bain-marie (water bath). Bring a kettle of water to a full boil, set aside.
- Now take a mixing bowl which is large enough to mix the cake batter. Place a sieve over it, add in plain flour, salt, cornstarch in the sieve and sift it so the flour gets lightened. Mix the sifted ingredients really well using a whisk. Set this aside.
- Take a sauce pan, add in milk, butter and warm it slightly in the stove till butter is melted. You have to heat this on very low heat. It shouldn't boil. Once butter is melted, remove it from heat and add in vanilla extract. Mix well and set aside.
- Now take the dry ingredients which we sifted earlier, pour in the warmed milk and butter mixture into it. Use a whisk to mix it gently so it forms like a thick batter. Now take the 4 egg yolks, add one egg yolk at time into the batter and mix gently. It will get into a smooth consistency. Don't over whisk. Set this aside.
- Now in a clean, dry steel bowl. Add in the egg whites along with cream of tartar. Use an electric beater to whip the egg whites. It will get frothy and airy. Now start adding sugar little at a time and keep whisking. It will get shiny, thick and more airy. Once all sugar is added, beat for few more seconds so the sugar is melted into the meringue. If you try inverting the bowl, the meringue shouldn't fall off the bowl. This is the right consistency.
- Now take the cake batter, and the meringue. Use a spatula to take ⅓ rd of the meringue and add it into the egg yolk and flour mix. Gently fold it so the batter is lightened. Now add in another ⅓rd of the meringue and use the spatula to fold in cut and fold technique. This aerates the batter and lightens it even more. Now add in the last ⅓rd of the batter and fold gently. Now the batter will be super light and fluffy.
- Take the prepared cake pan. Pour the batter into the cake pan from a height so there is no air bubbles. Scrape the bowl really well to transfer all the batter into the cake pan. Tap the pan multiple times on the countertop to remove any excess air bubble.
- Now place the cake pan into the larger baking pan. Pour the hot water into the larger baking pan carefully so no water splashes over the cake batter. Gently place the cake pan into the lower rack of the over. Cover the oven and bake the cake for 60 to 70 minutes.
- Once baked, if you touch the top of the cake it should be firm to touch. The cake will be slightly wobbly. The top will be golden brown in colour.
- Remove the cake from oven. Gently remove it from the waterbath. The cake will slightly collapse as it cools. Let it cool in the cake pan for 5 minutes. Remove the cake from the pan with the help of parchment paper. Peel off the parchment paper, let the cake cool completely before slicing and serving.
Giftbasketworldwide
Thank you for sharing this delightful recipe. I can hardly wait to try it.
Santhi
Hi ..few recipes of urs call for cut and fold mix...and few recipes u casually mix with beater ....so can u tell which type needs cut and fold..and when can we go for a casual mix...thku