Oreo Castella Cake

October 17, 2026

If you love soft, fluffy cakes and Oreos, this Oreo Castella Cake is a must-try! It's a fun twist on classic Castella cake, with a light, airy texture and delicious Oreo cookie crumbs in every bite. It's easy to make at home, so be sure to give this recipe a try!

🧾 Ingredients

5 large eggs separated
55g corn oil or any neutral oil
70g milk
80g flour (low-gluten flour)
45g granulated sugar
1g salt (optional)
5g lemon juice
40g Oreo cookie crumbs (remove the cream filling)

🥣 Tools you need

🍰 Step-by-step Instructions

1. Preheat, prepare the pan and ingredients

Preheat the oven to 140°C/285°F, conventional top and bottom heat.

Line the loaf pan with parchment paper. Wrap the bottom and sides of the pan with aluminium foil to prevent water from leaking into the pan during baking.

Separate the eggs. Make sure the bowl for the egg whites is completely clean and free from oil or water. Place the egg whites in the freezer while preparing the egg yolk batter. This helps whip the egg whites easier.

Crush the Oreo cookies into fine crumbs after removing the cream filling.

2. Make the egg yolk batter

Heat the corn oil to approximately 70–80°C(158–176°F).

Pour the warm oil into the flour and whisk until smooth. It gelatinizes the starch in the flour, making the cake much softer in texture.

Add the milk, egg yolks and salt. Whisk until the batter is smooth and free of lumps.

3. Prepare the meringue

Take the chilled egg whites out of the freezer. Add the lemon juice and sugar, then beat with an hand mixer until the meringue reaches medium-soft peak.

The meringue should look glossy, and the peak should hold the shape but gently bend at the tip.

4. Fold the batter together

Add one-third of the meringue to the egg yolk batter and gently mix.

Pour the mixture back into the remaining meringue. Gently fold with a spatula until fully combined.

Add the Oreo crumbs and fold gently until evenly distributed. Be careful not to overmix, as this can deflate the meringue.

Pour the batter into the prepared loaf pan and gently tap the pan on the counter a few times to release large air bubbles.

5. Bake using a water bath

Place the loaf pan inside a larger pan. Pour hot water into the larger pan to create a water bath.

Bake on the middle or lower-middle rack at 140°C/285°F for approximately 75 minutes. Baking time and temperature may vary depending on the performance of your oven.

❓FAQ and tips

Why chill the egg whites?

Because the egg whites is more stable and easier to beat up under low temperature (but nor frozen).

Why use heated oil in flour?

Mixing flour with warm oil helps gelatinize the starch, contributing to a smoother batter and a softer cake texture.

Is water bath necessary?

A water bath provides gentle and even heat that bake the cake slowly while retaining moisture. It is especially useful for delicate sponge cakes like castella cake.

Why does my cake shrink after baking?

A little bit of shrinkage is normal as the cake cools. However, excessive shrinking may be caused by an unstable meringue, overmixing, underbaking or sudden temperature changes. Make sure the meringue is properly whipped and the cake is fully baked. You can let the cake set in the oven for another 15 min when baking is done.

Why is my cake not fluffy at all?

The most common reasons are 1) the meringue was not whipped well, 2) overmixed and deflated the meringue while combining, or 4) the cake is not fully baked.