How to Make Extra Fluffy Castella Loaf Cake

This Castella Loaf Cake recipe is unique because it is fluffier with an almost cloud-like texture. This is because it contains whipped egg whites which helps the cake rise in the oven almost like a souffle. Castella pound cake works well for a dessert but it can also be served as part of afternoon tea with other treats and your choice of tea. To make the cake, first egg yolks are whisked with salt followed by oil, milk, orange extract, and flour. Then, the egg whites are whipped with sugar in a bowl before being folded into the egg yolk mixture. Finally, the batter is poured into a loaf pan before being set over a pan of simmering water to bake in the oven. The final pound cake will be one of the fluffiest cakes you have ever tried!

What is Castella Loaf Cake?

Castella pound cake is a type of pound cake that originated in Japan. It usually includes flour, eggs, sugar, and a type of syrup called mizuame. However, this cake doesn’t include any syrup, instead relying on whipped egg whites, egg yolks, oil, milk, and sugar for moisture.

Normally, this cake is baked in a square or rectangle before being cut into long box-shaped loaves. This recipe relies on a classic loaf pan to get that signature shape.

Pro Tips

• When separating the eggs, make sure that nothing gets into the egg whites as this will hinder how the egg whites whip up.
• For easier whipping of the egg whites, you can bring them to room temperature before starting to make this recipe.
• If you don’t have any orange extract on hand, you could stir some orange zest or lemon zest into the batter instead.
• Keep an eye on the pan with the boiling water in the oven in case you need to top it up during the baking time.
• You will know the cake is baked through when it is golden and has a slight jiggle in the centre. An inserted skewer will come out clean as well.

What to Serve with Castella Pound Cake?

You can serve this castella pound cake with a pot of tea as it is as it has a beautiful orange flavor that needs nothing else to accompany it. However, you could also dust it with powdered sugar or even a little matcha powder to amplify the Japanese nature of this cake. Similar to other pound cake recipes, slices of cake can be served with fresh cream and berries as well.

Why are the Egg Whites Not Whipping Up?

If you find that your egg whites are not whipping properly, it could be that the egg whites came in contact with oil residue on the bowl or that you got some egg yolk into them. In this case, the egg whites won’t whip up and you will need to start over with fresh eggs.

How Can I Prevent the Cake From Sticking to the Pan?

This cake should be baked in a parchment-lined pan to make it easy to remove. For the easiest removal, place one piece of parchment paper across the length of the pan and one across the width of the pan, ensuring that the paper is long enough to come up the sides. This way, you will be able to grab the flaps to lift the cake out of the pan.

Why Did My Castella Cake Deflate?

It is normal for castella cake to deflate a little after it comes out of the oven. However, if it has deflated a lot, it could be that the egg whites deflated when they were added to the batter. To ensure the egg whites don’t deflate, gently fold them into the batter just until the batter is no longer steaky.

How to Store Castella Pound Cake

This cake can be stored at room temperature where it will stay fresh for several days. Simply place it on a covered cake stand or in a cake caddy to ensure it isn’t exposed to direct air.

How to Make Castella Pound Cake

Step 1

Step 1

Preheat the oven to 150 C/300 F. In a bowl, whisk the egg yolks with the salt. Whisk in the oil followed by the milk, orange aroma, and flour until a smooth batter forms.

Preheat the oven to 150 C/300 F. In a bowl, whisk the egg yolks with the salt. Whisk in the oil followed by the milk, orange aroma, and flour until a smooth batter forms.

Step 2

Step 2

In another bowl, beat the egg whites with the sugar until stiff peaks form. Gently fold the egg whites into the egg yolk mixture.

In another bowl, beat the egg whites with the sugar until stiff peaks form. Gently fold the egg whites into the egg yolk mixture.

Step 3

Step 3

Pour the batter into a parchment-lined loaf pan and smooth the top. Fill a baking pan with water, place a rack on top of it, and set the loaf pan on top of that. Bake it for 50 to 60 minutes.

Pour the batter into a parchment-lined loaf pan and smooth the top. Fill a baking pan with water, place a rack on top of it, and set the loaf pan on top of that. Bake it for 50 to 60 minutes.

Step 4

Step 4

Allow the cake to cool before slicing and serving.

Allow the cake to cool before slicing and serving.