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MealDessertsCakesHigh-FiberHigh-ProteinUnder 1 HourSpecial OccasionBakery GoodsOne-Pot or PanBakingBreakfastEasyVegetarianJapanese

Jiggly And Fluffy Castella Cake

Ashley Koh
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Jiggly And Fluffy Castella Cake
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Jiggly And Fluffy Castella Cake

Ingredients

for 5 servings

  • 6 egg yolks
  • 6 egg whites
  • 1 ¼ cups sugar (120 g)
  • ½ cup butter (100 g)
  • ½ cup milk (110 g)
  • 3 oz cake flour (105 g), sifted
  • 1 teaspoon vanilla extract

Preparation

  1. Preheat the oven to 300°F. Then, grease and line a 15-cm round cake pan with parchment paper.
  2. Melt butter and milk in a pot. Then, transfer to a medium bowl and add in all the flour at once. Whisk and cool.
  3. Add in egg yolks one at a time. To this, add vanilla extract.
  4. Beat egg whites and sugar until a stiff peak forms. Once done, gently fold in ⅔ of the egg whites into the egg yolk mixture. Pour this into the egg white mixture and fold together.
  5. Pour everything into your cake pan and bake in a water bath for 30 minutes.
  6. Serve hot.
  7. Enjoy!
  8. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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