A Stubborn Quest for the Best Slice
At work, I have a colleague who swears she has the best castella recipe in the world. To be fair, hers is excellent but I am stubborn and curious. I’ve gone down the rabbit hole, testing countless versions, tweaking proportions and techniques, all to find the castella that’s just right for me.
This is one of those recipes perfect for a morning bite or a cozy afternoon treat. Soft, moist, gently sweet, and infused with vanilla it’s the kind of cake that feels like a warm hug from your oven.
INGREDIENTS
- 100g cake flour or all-purpose flour
- 100g unsalted butter
- 100g milk
- 6 egg yolks
- 2g vanilla
- 6 egg whites
- 100g sugar
METHOD
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- Preheat your oven to 150°C (302°F).
- Line a loaf pan or cake mold with parchment paper.
- Prepare a water bath: place your cake mold in a larger pan and you’ll pour hot water around it later.
- In a saucepan, melt the butter with the milk over low heat.
- Remove from heat.
- Add the flour, egg yolks, and vanilla extract. Mix until smooth and combined.
- In a stand mixer (or bowl with whisk), whip the egg whites with sugar until soft peaks form.
- Gently fold the egg-white mixture into the yolk base in batches, being careful not to deflate the air.
- Pour the batter into your prepared mold.
- Place it inside the larger pan, then pour hot water into the outer pan so it comes about halfway up the sides of your cake mold.
- Bake for about 60 minutes, or until the top is golden, the cake feels set, and a skewer comes out clean or with just a few moist crumbs.
- Remove the cake from the oven and water bath.
- Let it cool slowly in the pan before unmolding.
- It’s often best if rested a little before slicing to improve texture.
Join the Conversation!
Do you have a favorite version of castella? Tell me your secret tweaks or how you like to enjoy it (with tea, cream, fruit?). I’d love to hear about your experiments too.
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