4-Ingredient Castella Cake

May 22, 2026

This recipe is a simplified version of the classic Castella cake. It uses only four basic ingredients, but still creates an incredibly soft, moist, and melt-in-your-mouth texture, a rich cream aroma, and perfectly balanced sweetness.

No butter, no oil, super clean ingredients and easy to make!

🧾 Ingredients (6-inch pan)

3 eggs
120g heavy cream (35% fat)
55g low-gluten flour
50g sugar
a few drops of lemon juice

🥣 Tools you need

🍰 Step-by-step Instructions

1. Prepare egg whites

Separate egg whites and yolks.

Add sugar and a few drops of lemon juice to the egg whites. Freeze for 10-15 minutes. (💡Why this works: Chilling helps stabilize the proteins and creates a finer, more stable meringue later.)

2. Make the yolk batter

Mix egg yolks with heavy cream until fully combined.

Sift in flour and mix until smooth and lump-free. Set aside.

3. Whip the chilled egg whites

Take egg whites out of the refrigerator.

Start whipping immediately until soft peaks, which should be smooth, glossy, and slightly curved. (💡Temperature control tip: If the room is too warm, place the mixing bowl over an ice bath while whipping.)

4. Fold the batter

Add 1/3 of the meringue into the yolk batter and fold gently.

Pour everything back into the remaining meringue. Fold carefully until smooth and airy. (💡Important tip: Make sure to fold gently and don't mix for too long time in order to avoid over-mixing and to preserve volume.)

5. Bake with water bath

Pour batter into a 6-inch baking pan and tap lightly on countertop to remove air bubbles.

Bake in a water bath with 140°C (285°F) for 70 minutes on lower-middle rack.

If you don't know what is water bath, check out my 10-second instruction video here.

6. Cool

Remove the cake from oven and gently tap to release steam.

Cool completely before unmolding.

❓ Common Questions

Why freeze the egg whites?

This technique stabilizes proteins and creates a stronger, finer meringue structure, especially helpful in warm weather.

Why use an ice bath while whipping the egg whites?

If the room is hot, cooling the bowl prevents the meringue from becoming too soft or unstable.

Is water bath necessary?

Not mandatory, but it helps bake evenly and creates a softer and moister texture. If you don't know what is water bath, check out my 10-second instruction video here.