If you are fond of a soft fluffy cake, this castle cake will be your new favourite. You will start by preparing the cake pan, cutting a piece of paper to fit your cake pan, and lining the bottom and sides with parchment paper. This cake will rise a lot so make sure the paper is tall enough. Preheat the oven to 300F/ 150 degrees Celius.

Separate four egg whites from the yolks and make sure no egg yolks get into the whites, the egg yolks contain fats and it will affect the meringue. Sift 75 grams of flour into a mixing bowl and set aside. Into a saucepan, add 75 grams of unsalted butter and 60 ml of milk and bring to a boil with medium heat.

Stir with a spatula until the edges start to bubble then remove from the heat and immediately add to the sifted flour. Using a wire whisk, mix to combine until thick then add the egg yolks and mix well to combine. Add a teaspoon of vanilla extract and mix it until smooth. Bring the egg whites add 75 grams of sugar and start whipping at medium speed to make a silky stable meringue.

Mix until the meringue reaches medium-soft peaks. Add half of the meringue to the egg yolk mixture and mix to combine with a spatula then add the rest of the meringue and fold it in until you have a smooth batter then pour the batter into the prepared cake pan. Tap it a few times to remove trapped air in the batter then place the pan over a tray and pour hot water into the tray. Place it in the preheated oven for 50 minutes.

Once baked and out of the oven, remove the cake from the hot water bath then remove it from the pan to prevent the cake from getting wrinkles on the sides. You can place this cake for up to one day at room temperature, 3 days in the fridge, and a month in the freezer in an airtight container or covered with plastic wrap. Serve it warm in the oven with a cup of milk. Enjoy…


  • 4 large eggs
  • 75 g / 2.6Oz(1/2 cup + 1 tbsp) all-purpose flour
  • 75 g/ 2.6Oz (1/3 cup) unsalted butter
  • 60 ml (1/4 cup) milk
  • 1 tsp vanilla extract
  • 70/ 2.5Oz g (1/3 cup) sugar