Castella Cake

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A specialty of Nagasaki, Japan, this Taiwanese-inspired version of the wobbly, eggy cake is sure to appeal to any sweet tooth!

Let's start cooking!

Cracked egg with yolk seperated

Step 1- Separate egg whites from egg yolks and heat up vegetable oil

  • Crack eggs into a bowl. Using your hands or an egg separator, gently separate the egg yolks from the egg whites into separate bowls.
  • In a pot on medium heat, heat up vegetable oil for 5 minutes.
Custard-like egg yolk mixed with hot oil, milk and cake flour

Step 2 - Mix hot oil, cake flour, milk and egg yolks

  • In a large bowl, mix hot vegetable oil with cake flour until smooth and there are no lumps.

    Sift your flour twice, or even thrice, to ensure a fluffy cake.
  • Once smooth, add in milk and egg yolks into the bowl and mix well. It should be a custard-like consistency.

Whisked egg white with seasoning

Step 3 - Whisk egg whites with salt and sugar

  • In a separate bowl, whisk egg whites with ¼ tsp salt until it forms medium peaks.
  • Add sugar into the bowl and continue whisking until sugar dissolves.
Egg white mixture and egg yolk mixture folded

Step 4 - Make cake batter

  • With a spatula, gently fold in half of the egg white mixture into the egg yolk mixture until smooth.
  • Fold in the other half of egg white mixture into the egg yolk mixture until well combined.
  • Preheat oven to 160°C.
Cake lined with parchment paper in baking tray

Step 5 - Bake cake in a water bath

  • Line interior sides and bottom of the 6-inch round cake pan with parchment paper, ensuring that the parchment paper is about 2 inches higher than the cake pan to allow room for rising.

  • Fill ½ of the cake pan with cake batter.

  • Cover the bottom of the pan with aluminium foil and place cake pan over a baking tray.

  • Fill baking tray with hot water, slightly below the brim of the baking tray.

    A water bath, also known as a ‘bain-marie’ in French, keeps the cake moist and crack-free while baking.
  • Bake in the oven for 20 minutes at 160°C with the fan setting off. After 20 minutes, reduce oven heat to 150°C and let it bake for another 40 minutes.

  • Remove cake from cake pan.The sides of the cake will pull away from pan slightly when baked and the top will be flat and feel spongy when pressed.

    Add honey for additional sweetness and flavor.

Plate and serve!

Light cake atop plate

Serve warm.

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