This castella cake is different from the traditional cake, it is made with oil instead of butter which makes this cake sweet, super soft and will remain that way for days. In a mixing bowl, add rice bran oil, a bit of vanilla oil then sifts in 100 grams of cake flour and whisk everything until a thick paste is formed. Add in warm milk slowly while whisking it in until combined and you have a smooth whitish batter.

Separate 6 egg whites from the yolks and set the egg whites in a clean bowl. Add the egg yolk in the batter one by one while whisking it really well before you add the next egg. Mix until all the eggs are incorporated in the batter then set it aside. Bring the bowl with the egg whites and add 110 grams of sugar then start beating it on high speed for up to 5 minutes or until the meringue triples in size and reaches a soft peak.

Add the meringue in thirds into the cake batter and fold it in until combined before adding the next batch. Fold until you have a smooth homogenous batter. Grease and line an 18 cm rectangle baking pan with a parchment paper then pour in the batter then place the baking pan in a large baking tray then pour hot water to the tray. Bake the cake in a 320 degrees Fahrenheit (160C) oven for 60 to 70 minutes.

It is very important to bake this cake in a water bath because the water bath will ensure the cake bakes uniformly from the inside out. Without the water bath, the cake will not bake well in the inside. Once baked, prove the cake from the pan and let it cool and serve. This is a super soft cake that will literally melt in your mouth. Serve with tea or with a glass of milk.


  • 75g Rice bran oil
  • 100g Cake flour
  • 90g Milk
  • 6 Eggs
  • 110g Sugar
  • A bit of vanilla oil


  1. Add vanilla oil and sifted cake flour to rice bran oil and mix well.
  2. Add milk (warm up to skin temperature in advance) and egg yolks to 1 and mix well again.
  3. Add sugar to egg whites and whisk until soft peaks form.
  4. Add the meringue in thirds to the cake batter and fold them in with a spatula until the meringue is well incorporated in the cake batter.
  5. Bake in a 160℃ / 320F preheated oven for 60-70mins on a hot water bath.