Japanese Cheese Castella Cake Recipe

Name: Japanese Cheese Castella Cake Recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8 servings
Ingredients: 6 eggs (room temperature); 50g (5 tbsp) vegetable oil (e.g., avocado, grapeseed oil); 80g (10 tbsp) milk; 50g (5 tbsp) sugar; 30g (2 tbsp) honey (or substitute with 3 tbsp sugar); 1g (2 pinches) salt; 80g (8 tbsp) cake flour (soft flour); 3g (1 tsp) vanilla oil (to reduce egg smell); 4 slices cheddar cheese (optional)

Japanese Cheese Castella Cake Recipe – A soft, fluffy, and jiggly sponge cake with a rich, creamy layer of cheddar cheese. This Japanese-inspired dessert is light, moist, and perfectly balanced between sweet and savory. Learn how to make this delicious castella cake with simple ingredients and easy steps!

Delicious Day

Mar 21, 2025 - 11:53

Prep Time 20 min

Cook Time 60 min

Serving 8

Difficulty Intermediate

Japanese Cheese Castella Cake Recipe is a soft, fluffy, and slightly jiggly sponge cake with a rich, buttery aroma and a subtle sweetness. Inspired by traditional Japanese castella and Taiwanese soufflé cakes, this delightful treat features a delicate, airy texture with a deliciously creamy layer of melted cheddar cheese. The combination of light and fluffy cake with a hint of savory cheese creates a perfectly balanced flavor that melts in your mouth. Baked using a water bath method, this castella cake stays incredibly moist and tender while achieving a beautiful golden-brown top. Whether enjoyed as a snack, dessert, or paired with tea or coffee, this cheese-infused castella cake is a must-try for anyone who loves soft and cloud-like cakes with a unique twist!

Ingredients

6 eggs (room temperature)
50g (5 tbsp) vegetable oil (e.g., avocado, grapeseed oil)
80g (10 tbsp) milk
50g (5 tbsp) sugar
30g (2 tbsp) honey (or substitute with 3 tbsp sugar)
1g (2 pinches) salt
80g (8 tbsp) cake flour (soft flour)
3g (1 tsp) vanilla oil (to reduce egg smell)
4 slices cheddar cheese (optional)

Nutritional Information

Calories: 220

Protein: 6g

Fat: 10g

Saturated Fat: 3g

Unsaturated Fat: 6g

Trans Fat: 0g

Carbohydrates: 20g

Sugar: 12g

Fiber: 0.5g

Cholesterol: 110mg

Sodium: 150mg

Directions

1. Step

Separate the egg whites and yolks into two bowls. To the yolk bowl, add salt, vanilla oil, honey, and 3 tbsp sugar. Mix well until combined.

2. Step

Combine Wet and Dry Ingredients In a separate bowl, mix vegetable oil and milk. Microwave for about 1 minute (based on 700W power). Pour the heated mixture into the egg yolk mixture and mix well. Sift the cake flour into the mixture and stir until smooth, ensuring no lumps remain.

3. Step

Beat the egg whites on low speed for about 3 minutes until foamy. Gradually add the sugar in three parts while whipping at medium speed. Continue whipping for about 5 minutes, then beat on low speed for an additional minute to form a thick, stable meringue.

4. Step

Add two spoonfuls of meringue to the egg yolk mixture and whisk quickly. Repeat once more. Gently fold in the remaining meringue using a whisk, ensuring the mixture stays airy. Prepare a 17 cm wide, 7 cm high mold. Cover the sides with two layers of foil to prevent burning. Pour half of the batter into the mold.

5. Step

Tap the mold on the counter to release large air bubbles. Use chopsticks to remove any remaining bubbles. Place cheddar cheese slices on top (optional). Pour the remaining batter over the cheese, then use chopsticks to remove any remaining bubbles. Place the mold into a larger pan filled with hot water (about 70°C / 158°F) for a water bath. Bake at 150°C (302°F) for 60 minutes.