Moist and Soft Castella Made with Whisked Eggs
A homemade fluffy Castella snack risen purely with whisked eggs without baking powder.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This is an authentic Castella baked using only the power of whipped egg whites without any baking powder. Carefully folding in the dry ingredients so the foam doesn't deflate is the key to achieving its soft texture. Wrapping it in plastic wrap and storing it in the refrigerator after baking makes it even moister.
- Servings
- about 6–8 servings
- Cook time
- 55 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
- Egg7 (medium size)
- Sugar130 g
- Salt1/4 tsp
- Honey50 g
- Milk60 g
- Cooking oil (or melted butter)4 tbsp
- Cake flour180 g
- Use eggs straight from the refrigerator and separate the yolks from the whites. If even a tiny bit of yolk gets into the whites, they will not whip well.
- Combine the cake flour and salt, then sift them together 2 to 3 times.
- Combine the honey and milk, then heat in the microwave just until warm (around 10 seconds).
Steps
1. Place the egg whites in a bowl and beat them lightly with a whisk.
2. Add the sugar in about 3 additions, whipping as you go.
You can use either a manual whisk or a hand mixer.
3. Whip until the meringue is stiff enough that it doesn't fall out when you turn the bowl upside down.
If using a hand mixer, whip on high speed.
4. Add the yolks one at a time, mixing them in (on medium speed).
5. Pour the honey and milk mixture along the edge so the foam doesn't deflate,
and mix lightly (on low speed).
The honey aroma helps cover any egg odor, but if you are very sensitive to egg odor,
add about 1 tbsp of baking liquor (rum), cheongju (Korean rice wine), white wine, or mirin (cooking rice wine).
If you don't have those, vanilla oil or vanilla powder is fine too.
6. Pour in the cooking oil and mix it in (on low speed).
7. Sift in the cake flour in 2 additions.
If you dump all the sifted flour in at once, the foam will deflate and the Castella will not have good volume.
8. Using a rubber spatula, fold by scooping up from the bottom so the foam doesn't deflate.
Stop mixing as soon as no dry flour is visible.
If you mix for too long, the Castella will not be soft and will turn out tough.
If mixing with a hand mixer, finishing on low speed will help reduce large air bubbles in the cake.
10
9. Pour the batter from a high height into a pan lined with parchment paper,
then lift the pan and drop it firmly onto the counter about 2 times to remove large air bubbles.
Bake at 180°C for 10 minutes, then lower the temperature to 165°C and bake for 45 minutes.
I use a mini convection oven. Please adjust the temperature and time depending on your oven.
10. Poke the center of the cake with a skewer; if it comes out clean with no wet batter, it is fully baked.
Once baked, take it out of the pan. When the initial steam subsides, brush a thin layer of oil or melted butter on top...
Turn it upside down onto a surface lined with plastic wrap or parchment paper to cool, which will make the top surface smooth.
Ppunwife's tips
- If you are very sensitive to egg odor, add about 1 tbsp of baking liquor (rum), cheongju (Korean rice wine), white wine, or mirin (cooking rice wine). If you don't have those, vanilla oil or vanilla powder is fine too.
- If you briefly heat your knife over a flame before slicing, it cuts cleanly and smoothly.
- If you wrap it in plastic wrap, keep it in the refrigerator, and eat it after a day or two, it will be much moister and softer.
FAQ
How can I remove the egg odor?
Adding honey to the batter reduces the smell, and you can also add a small amount of rum, cheongju, or vanilla oil according to your preference.
Is there a storage method to make it moister when eating?
If you wrap the baked Castella in plastic wrap, keep it in the refrigerator for about a day or two, and then eat it, it becomes much softer and moister.
Is there a trick to whipping the egg meringue until stiff?
Using cold egg whites straight from the fridge and making sure no yolk gets mixed in when separating them will help them whip into a rich, stiff foam.
How do I cut the Castella cleanly?
If you heat the knife blade slightly over a flame before slicing, the cut surfaces will slice smoothly without crumbling.
