Castella cake is a very soft textured cake made by folding egg whites in cake batter, resulting in a fluffy texture. Start by separating 5 egg whites and egg yolks then in the bowl with the egg yolks, add an extra one egg with a pinch of salt and vanilla extract. Using a wire whisk, whisk the egg yolks to combine then set that aside. In another bowl, add 90 grams of butter and 90 ml of milk then place the bowl over warm water and let the butter melt, the reason you are melting the butter over a pot of hot water is to prevent the butter from reaching high temparature.

Whisk the butter to combine with the milk completely then remove from the hot water and add it to the egg yolk mixture. Stir it in until they are completely combined. Into the mixture, sift in 90 grams of cake flour and whisk the flour in until you get a smooth batter with no lumps. Bring the bowl with the egg whites and beat the whites on high speed until it doubles in volume then add 90 grams of sugar in three additions while beating on medium-high speed.

The foaming of the eggs is very important, whisk until the whites form a medium peak. Add a portion of the egg whites to the batter and mix it in gently until combined then pour the batter into the remaining egg whites mixture and gently mix from the bottom to the top until you get a homogenous mixture. Prepare the mini cake moulds by buttering and lightly flouring them moulds, if you don’t have the mini cake moulds, use a 17cm square pan, line it with parchment paper then pour in the batter and tap it a few times on the counter to remove any air bubbles in the batter. Put hot water in a baking tray, place the pan with the batter in it, and then bake in a 300 degrees Fahrenheit oven for 60 minutes.

If baking with the mini cake moulds, you will bake for 25 to 30 minutes or until golden brown. Once out of the oven, let the cake cool down for 10 minutes before removing it from the pan. This cake is very soft you have to try making it. Serve with tea, enjoy.


  • 5 egg yolks( After breaking the yolks in the bowl, add in one egg)
  • 90g butter
  • 90ml milk
  • 90g cake flour
  • 90g sugar
  • 5 egg whites
  • 2ml vanilla extract
  • 1g salt