Airfryer Castella Cake

Name: Airfryer Castella Cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: Japanese
Ingredients: 65 g All-purpose flour (or 1/2 cup); 65 g Unsalted butter (or 5 tbsp); 65 ml Milk (or 1/4 cup); 4 Egg yolks; Drops Vanilla extract (to taste); 4 Egg whites; 65 g White sugar (or 1/3 cup)

This recipe guides you through making a light and fluffy Castella cake using an air fryer. It involves preparing a smooth batter with melted butter, milk, flour, egg yolks, and vanilla, then gently folding in a delicate meringue made from egg whites and sugar. The cake is baked in a water bath within the air fryer, resulting in a perfectly moist and tender Japanese-style sponge cake. Ideal for a delightful dessert or a sweet treat.

#Castella Cake

#Airfryer Recipe

#Japanese Dessert

#Sponge Cake

#Baking

#Sweet Treat

Meringue peaks

Recipe Information

20m

Prep Time

40m

Cook Time

Total Time

Servings

Medium

Japanese

English

Nutrition (per serving)

208

Calories

Protein

20g

Carbs

12g

Fat

Batter in mold ready for baking

Ingredients

Servings: 6

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Baked Castella Cake

Instructions

0/9 completed

1
In a heatproof bowl, combine the unsalted butter and milk. Heat gently until the butter is completely melted, then set aside to cool slightly.
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3m
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In a heatproof bowl, combine the unsalted butter and milk. Heat gently until the butter is completely melted, then set aside to cool slightly.
3m
Ensure the butter and milk mixture is not too hot before adding other ingredients to prevent cooking the flour or eggs.
2
Sift the all-purpose flour into the cooled butter and milk mixture. Mix until a smooth batter forms, ensuring there are no lumps.
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2m
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Sift the all-purpose flour into the cooled butter and milk mixture. Mix until a smooth batter forms, ensuring there are no lumps.
2m
Sifting flour helps prevent lumps and creates a lighter texture.
3
Add the egg yolks and drops of vanilla extract to the flour batter. Stir until all ingredients are well combined and the mixture is uniform.
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2m
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Add the egg yolks and drops of vanilla extract to the flour batter. Stir until all ingredients are well combined and the mixture is uniform.
2m
Mix just until combined; overmixing can develop gluten and make the cake tough.
4
In a separate, clean, and dry bowl, whip the egg whites until soft peaks form. Gradually add the white sugar, a little at a time, while continuing to whip until stiff, glossy peaks form (this is your meringue).
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7m
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In a separate, clean, and dry bowl, whip the egg whites until soft peaks form. Gradually add the white sugar, a little at a time, while continuing to whip until stiff, glossy peaks form (this is your meringue).
7m
Ensure no trace of yolk or fat is in the egg whites or bowl, as this can prevent the meringue from stiffening. Use a stand mixer for best results.
5
Gently fold the meringue into the egg yolk batter in two or three additions. Use a spatula to carefully incorporate the meringue without deflating the mixture, retaining as much air as possible.
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5m
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Gently fold the meringue into the egg yolk batter in two or three additions. Use a spatula to carefully incorporate the meringue without deflating the mixture, retaining as much air as possible.
5m
Folding gently is crucial for the cake's light and airy texture. Do not overmix.
6
Pour the prepared batter into your chosen baking mold, preferably one lined with parchment paper, and place the mold into a hot water bath.
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1m
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Pour the prepared batter into your chosen baking mold, preferably one lined with parchment paper, and place the mold into a hot water bath.
1m
The water bath helps the cake bake evenly and prevents it from drying out, resulting in a very moist crumb.
7
Place the mold with the water bath into the air fryer. Cover the mold with a lid or aluminum foil and airfry for 10 minutes at 150°C (300°F).
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10m
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Place the mold with the water bath into the air fryer. Cover the mold with a lid or aluminum foil and airfry for 10 minutes at 150°C (300°F).
10m
Ensure the lid or foil is secure to prevent excessive browning during the initial bake.
8
After 10 minutes, carefully remove the lid or foil from the cake. Continue to airfry for an additional 30 minutes at 150°C (300°F), or until a skewer inserted into the center comes out clean.
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30m
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After 10 minutes, carefully remove the lid or foil from the cake. Continue to airfry for an additional 30 minutes at 150°C (300°F), or until a skewer inserted into the center comes out clean.
30m
The cake should be golden brown on top and spring back lightly when touched.
9
Once baked, remove the Castella cake from the air fryer and let it cool completely in the mold before carefully unmolding and slicing. Serve and enjoy!
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15m
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Once baked, remove the Castella cake from the air fryer and let it cool completely in the mold before carefully unmolding and slicing. Serve and enjoy!
15m
Cooling completely prevents the cake from collapsing and allows it to set properly, making it easier to slice.