Soft Korean Castella Cake With a Light Airy Crumb

Korean castella is the local take on the honey loaf, taller and even more feathery than the Japanese version I grew up comparing it to. The key is beating the eggs to a thick ribbon, then folding gently so the air stays trapped.

With its simple ingredients and straightforward preparation method, this Korean Castella Cake Recipe ensures that you can achieve that perfect cloud-like crumb at home.

Light and Airy Korean Castella Cake

This cake is made with just a few basic ingredients: eggs, sugar, flour, and a splash of milk. Its unique texture comes from the folding technique used during preparation, which incorporates air into the batter, resulting in a cake that is both tender and moist. The preparation time for this recipe is around 20 minutes, and it yields a delightful dessert that serves 8 people.

Ingredients

6 large eggs, room temperature
150g granulated sugar
100g all-purpose flour, sifted
30g milk, warmed
30g unsalted butter, melted
1 teaspoon vanilla extract (optional)
A pinch of salt

Instructions

Preheat Oven: Preheat your oven to 160°C (320°F). Prepare a 9-inch square cake pan by lining the bottom with parchment paper and greasing the sides.
Beat the Eggs: In a large mixing bowl, whisk the eggs with a hand mixer on high speed until they become pale and fluffy, about 5-7 minutes. Gradually add the sugar and continue beating until the mixture is tripled in volume and forms a ribbon when the whisk is lifted.
Combine Dry Ingredients: Gently fold in the sifted flour and salt using a spatula, being careful not to deflate the egg mixture.

Add Butter and Milk: In a separate bowl, mix the melted butter, warmed milk, and vanilla extract. Gradually add this mixture into the batter, folding gently until fully combined.
Bake the Cake: Pour the batter into the prepared cake pan and gently tap it on the counter to release any bubbles. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, serve the cake cut into slices.