Cakes, Cheese, DessertTagged , , , , , ,

Castella Cheese Cake

We’ve been seeing so many videos of this wobbly sponge cake on our feed that we decided we had to attempt to make one ourselves. This insta-worthy 古早味 castella cake that jiggles fresh outta the oven has captured the eyes and tastebuds of so many ever since it arrived on our shores. After experimenting many times, we discovered that the ingredients of this cake are extremely simple, but the techniques that go into each step is what will make or break it (literally!)

Here are some tips that we’ve learnt from making this cake countless times so you don’t have to…

  • Use top flour for the finest, softest texture. If you can’t find it, the next best flour to use is cake flour
  • Make sure your milk is warm before adding it in. Cold milk will cause the oil and flour to seize up
  • Use eggs at room temperature for the best results
  • Whip your egg whites to soft peak and fold them in quickly but gently
  • Use real cheddar cheese, not the processed sliced cheese if you want your cheese to ooze
  • Some choose to bake their cake in a water bath but we found it doesn’t make much of a difference and may result in a soggy cake

If you would like to make this cake without cheese, simply omit it and follow the rest of the recipe. Feel free to leave a comment here if you have any questions!

 

Ingredients:
(Makes one 7″ square cake)

60ml vegetable oil
90g top flour, sifted
90ml milk, warm
6 egg yolks
8 egg whites
90g caster sugar
1/4 teaspoon salt
4 slices of cheddar cheese

 

Method:

1. Heat oil in a pot until hot but not bubbling.
2. In a heat-proof mixing bowl, sift flour in and then and stir in hot oil to dissolve flour, until there are no visible lumps
3. Stir in warm milk and egg yolks until smooth
4. In a clean mixing bowl, whisk egg whites and salt on medium speed until foamy. Gradually add in sugar until soft peaks form.
5. Gently fold 1/3 of the meringue into the yolk mixture. Then fold in another 1/3 of the meringue.
6. Finally, fold the yolk mixture into the last 1/3 of the meringue
7. Pour batter into a lined baking tray until it is slightly more than half full.
8. Place slices of cheddar cheese on top of the batter, then cover with remaining batter.
9. Knock tray gently on table a couple of times to release large air bubbles
10. Bake at 150oC/300oF for 50 minutes, or until a skewer inserted in the middle comes out clean.
11. Remove from oven and cool slightly. Remove cake from tin, serve warm and enjoy!

102 thoughts on “Castella Cheese Cake

    1. Each large egg weighs 50 grams, egg yolk is 20 grams and egg white is 30 grams. So in total 120 gram egg yolks and 240 grams egg whites

          1. i nailed it!! everyone was happy!! although i forgot to put in the cheese :))
            it’s so moist…not too sweet just perfect, and it doesn’t wanna make you to drink right away (choked free hahaha) but only wanna make you bite some more.
            great recipe. Thanks :))

      1. May i know what is the reason for doing this please? What will be the ideal temperature for the oil to do the mixing?

    1. We used top and bottom heat with fan… either way is fine. You might have to adjust the timing a little bit depending on your oven.

  1. How long normally it take for the egg white be foamy? I tried 2 times still failed. I suspect it’s the egg white.

    1. It doesn’t take very long for the egg white to become foamy, maybe 1 minute? Use room temperature eggs for best results in whipping

    2. I had this problem until I found out that if your egg whites have even the slightest hint of yolk inside, it will most definitely not form soft peaks. Last time I thought never mind, just a bit of yolk left inside… but… looks like it has to be purely whites. Haha

      Plan to try this recipe soon!

    1. Olive oil tastes a lot stronger than vegetable oil so the taste will be different. You can use all purpose flour, it will still work but the texture may not be as fine

  2. I tried baking this. The end result is a thick hard yellowish base. The cake and cheese above the thick layer felt soft and tasted nice though. Where did I go wrong?

    1. Sorry to hear that. It sounds like the bottom was overcooked while the top was not. Was your oven heat function both top and bottom heat? Also, did you use a similar type and amount of cheese that we used? If the cheese is too heavy it might sink down and weigh the bottom part of the batter down.

      1. Don’t think it’s the cheese cos I baked a 2nd one without cheese but with the same outcome. Not sure if my oven has top and bottom heat, I just used the convection feature in my oven. Lol.. Would it help if I place a plate of water under the cake tin? Or will the kind of cake tin used cause the thick yellowish base? Both my cakes did not have the wobbly effect.

        1. i encounter this problem before when i’m making japanese cotton cake. you can dry reducing the milk a little bit. firm up your egg white and not too soft. while folding in the last third of your egg white, remove excess watery egg white if any. let me know if it works.

  3. Very happy to try out this recipe which does not need water bath and the look is similar to those in shop!
    Texture is also very similar….I use cake flour, maybe will try using top flour next round and the outcome will be more “doi doi”

    I wonder if i can replace oil with melted butter, will it be too “heavy”?

    1. You can try using butter but based on our research, this cake is traditionally made with oil and not butter. Also, we suspect butter might be too “heavy” like you said.

  4. I tried this receipe on the very day you post the receipe and everyone in my family say it tasted almost the same as the one that they ate in TW except that this receipe is less sweet which they love! I plan to do the cake again tmrw.
    Thanks so much for sharing!

    1. Oh we are so glad you and your family enjoyed it! Do you have a photo to share? We would love to see your cake! Feel free to post it on the castella cake video comments section of our FB page! <3

      1. Hi thanks..baked it earlier today and it was so yummy..thanks for sharing the recipe..would bakes more later..😊

    1. This cake is best eaten fresh on the day it was baked. If you have to keep it, it’s best to keep it in the fridge.

  5. I’m not very good at folding soft peaks in the batter without bursting it. Can I add cream of tar tar to help it stabilise?

  6. Thanks for recipe. The cheddar cheese sank to the bottom though I had follow your instruction to place them after pouring half the batter. Any cause for the snaking cheese? What is right cheese to use?

      1. Thanks, I actually used Australian sliced cheddar cheese. What’s the brand of the cheese you used for the castella cake?

  7. Hi some recipe uses equal amount of egg yolk n white. But yours is more egg white. Is there any difference in texture ? Thanks

    1. Unfortunately it is an egg based sponge cake so there’s no way to reduce the eggy taste. You can try adding a teaspoon of vanilla

  8. I tried and my cake deflated. My oven is those microwaved oven and 150 degree c baked till about 27mins the TOP started to turn very brown. So I opened the oven the poked the cake with a skewer to check if the cake is cooked. It was still a little wet so I put a piece of foil on the top and baked for another 10 mins. That’s when the cake started to deflate and when I removed the cake from oven, the cake deflated further and the cake turn hard.

    1. Hi, unfortunately sponge cakes like these are very delicate and any change in temperature and poking it too early will cause it to deflate before it is fully cooked 🙁 Because it is quite a high cake, it is hard to bake it in a small oven cos the top is too near the heating element. Maybe try a larger but shallower tray?

      1. I tried again and this time successful but the cake still deflated a little. It rises high and went down a little. Is this supposed to be or something went wrong somewhere

          1. Thank you for your advice😋 My family and friends all loved the cake so much. It’s addictive to eat 😬

    1. If the cake sinks in the middle, it is undercooked. Perhaps your oven is not as hot as ours and it needs longer to bake.

  9. Hi Whisk N Fold!! May I ask if i want to measure the oil in grams , is it still 60 grams in weight? Thanks in advanced

  10. Puzzling.. My cake has a brown crust but yet the bottom like not cook. Wonder if it’s due to my oven. Always fail when I bake full recipe..

  11. Hi Magdalene,

    I tried this recipe today and it was a HIT! Cake was moist, soft and spongy- Perfection! Thank you for doing what you do and graciously sharing your recipes with us viewers 🙂 I am a fan of your channel because your recipes always work. Thank you again and looking forward to see more good stuff on your channel. Cheers!

  12. Hi! I have finally tried this recipe and it was really very nice! The texture is exactly the same as what the commercials are selling! I have some slight problem here, I noticed that the middle towards the bottom part has a egg lump. Does this mean that it will still need to continue baking for a longer period? Also, when you hit the soft peaks from the egg whites, there are liquid in it. Do I use the liquid in it or discard?

    1. Hmmm, by egg lump do you mean there was a bit of white meringue that wasn’t mixed well into the batter? After whipping the meringue, there shouldn’t be liquid in it, but if there is you can discard it.

  13. Hi Whisk&Fold, thanks for sharing this recipe which I’d juz baked and it is very nice and soft. I’d used Anchor Cheddar cheese slices which works, in case others want to use this. All the Q&As are very useful. Questions – (1) the bottom of the cake is a bit compacted i.e. not risen like the rest of the cake – could this be because of the gentle knock before baking? (2) the cake top is a bit crinkled – any advise on how to improve that pls?

  14. hi!

    I have tried the recipe and taste was good just that it’s not wobbly.

    is it due to a bigger pan used? or is there any steps I should take precaution of?

    lastly, for soft peak egg, do I need to ensure when meringue is overturned it will not drop?

    1. Hi there, the cake could be overcooked or not tall enough (if you’re using a bigger pan) that’s why it doesn’t wobble. For soft peaks, you do not need to overturn the meringue to test, that is for stiff peaks. We want to whip till all the liquid egg whites are gone but just before stiff peaks so it’s easier to fold in!

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