Castella cake, a soft and fluffy Japanese sponge cake that doesn’t require any oil or leavening agents, is one of my favorite cakes to eat. I’ve had a lot of success with this recipe, but it requires eight eggs and I don’t always have enough eggs in my fridge to make it.
Lately I’ve seen a ton of castella cakes on various blogs and I thought it would be a good time to try a new recipe, with less eggs. This particularly recipe requires 5 eggs if using the castella loaf pan which I don’t own, or 2 eggs for a smaller 7 x 3 pan.
The technique is a little different too. The technique I learned required whipping eggs for about 20 minutes under warm conditions. This one requires you to whip the egg whites first until stiff and then add in the egg yolks, which also cause the egg mixture to be very thick just like when you mix the eggs on high speed under heat.
I do wish I had made the whole 5 egg recipe because a 7 x 3 pan yields very little cake, especially after you cut away the sides which is always needed for castella cakes. This cake was gone in no time. I have to confess I ate almost the entire loaf by myself.
The cake came out nice and fluffy. It didn’t quite have the bounce or texture of the one I previously made. I still prefer the one I previously made, but this one is a good recipe for when I have a limited supply of eggs. The two egg recipe can be found at Roti n Rice.