Soufflé Castella Cake Recipe: A Fluffy, Delicate Delight

The Soufflé Castella Cake is a delicate, fluffy treat that has captured the hearts of cake lovers around the world. A fusion of the classic Japanese castella cake and the airy lightness of a soufflé, this cake is perfect for those who crave a soft, melt-in-your-mouth dessert. Whether you're hosting a tea party or looking to impress at a family gathering, this cake will surely be a showstopper.

What Is Soufflé Castella Cake?

Originating from Japan, the Soufflé Castella Cake is a hybrid between a fluffy soufflé and the traditional castella cake. Castella cake, which has Portuguese roots, became popular in Japan during the 16th century. The soufflé twist adds a unique lightness, creating a cake that is both visually stunning and deliciously airy. It’s the perfect cake for those who enjoy a soft, sponge-like texture, with just the right amount of sweetness.

Why Everyone Will Love This Recipe

This Soufflé Castella Cake is not just about looks—it’s about texture and flavor. Its tender, airy crumb pairs wonderfully with a light sweetness, making it a versatile dessert for all ages. The cake is also relatively easy to make, ensuring that even beginner bakers can achieve a perfect result. Plus, the simple ingredients make it a budget-friendly treat that feels like a special occasion cake!

Cooking Tips

For the best Soufflé Castella Cake, keep these tips in mind:

• Room temperature ingredients: Ensure that your eggs and milk are at room temperature for better texture.
• Be gentle with mixing: When folding the beaten egg whites into the batter, do so gently to maintain the airiness of the soufflé texture.
• Water bath: The cake is baked in a water bath, which helps it rise evenly and prevents it from drying out.
• Watch your oven: Every oven is different, so check the cake towards the end of baking to avoid over-baking.

Frequently Asked Questions

Can I Use Regular Butter Instead of Melted Butter?

Yes, but melted butter ensures a smoother batter and helps the cake achieve its signature light texture.

What Should I Do if The Cake Sinks After Baking?

If your cake sinks, it might have been underbaked or the oven temperature was too low. Always make sure the cake is fully set before removing it from the oven.

How Do I Make Sure the Cake Doesn't Burn?

If you notice the top browning too quickly, cover it with foil and continue baking.

Can I Add Flavors Like Chocolate or Matcha?

Yes! Feel free to experiment with flavors by adding cocoa powder or matcha powder to the batter for a unique twist.

Is This Cake Difficult to Make?

Not at all! With the right technique, even beginners can create a beautiful, fluffy Soufflé Castella Cake.

How to Freeze Soufflé Castella Cake

Freezing Soufflé Castella Cake is easy! You can freeze the entire cake or individual slices. Wrap it tightly in plastic wrap, and then in aluminum foil to prevent freezer burn. For best results, consume within 1-2 months. To thaw, simply leave it at room temperature for a couple of hours. It retains its soft texture perfectly when thawed!

How to Store Soufflé Castella Cake

After baking, let the cake cool to room temperature. Store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week, but the texture is best within the first few days.

How To Make Soufflé Castella Cake

Preheat the oven to 300°F (150°C) and prepare a baking pan by lining it with parchment paper. In a large bowl, sift the flour and salt. Add the melted butter and milk, stirring until smooth.

Step 1

Step 1

Preheat the oven to 300°F (150°C) and prepare a baking pan by lining it with parchment paper. In a large bowl, sift the flour and salt. Add the melted butter and milk, stirring until smooth.

Add the egg yolks and vanilla extract to the mixture, and mix well until combined.

Step 2

Step 2

Add the egg yolks and vanilla extract to the mixture, and mix well until combined.

In a separate bowl, beat the egg whites with sugar and lemon juice until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture

Step 3

Step 3

In a separate bowl, beat the egg whites with sugar and lemon juice until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture

Pour the batter into the prepared pan and smooth the top. Place the pan in a larger pan filled with water, then bake for 60 minutes. Check for doneness with a toothpick—it should come out clean.

Step 4

Step 4

Pour the batter into the prepared pan and smooth the top. Place the pan in a larger pan filled with water, then bake for 60 minutes. Check for doneness with a toothpick—it should come out clean.

Allow the cake to cool completely before slicing and serving.