Castella Cheese Cake

Preparation: 20 min
Cooking time: 60-65 min
Waiting time: 20 min
Portion: 4-6 portions
Difficulty: 3/5

-All purpose flour: 45 gr
-Corn starch: 10 gr
-Egg: 3 – 60-65 gr/ each
-Unsalted butter- 35 gr
-Milk: 35 ml
-Granulated sugar: 70 gr – divide into 2 parts: 50 gr and 20 gr
-Cheddar cheese slices: 5 slices
-Grated parmesan cheese: 20-30 gr
-Lime juice: ⅓ tsp ~1.5-2 ml or ⅓ tsp cream of tartar
-Salt: a pinch
-Vanilla extract: ½ tsp

Kitchen utensil
-Square cake pan (18×18 cm) or smaller
-Electric egg beater
-Baking tray (width> 20 and height > 2 cm)


  • Preheat the oven at 140 Celsius degree in 10-15 minutes
  • Add butter, milk and 20 gr granulated sugar in a saucepan.
  • Bring saucepan to a simmer to melt butter. Then let the mixture cool at room temperature
  • Separate egg yolks and egg whites
  • Beat 3 egg yolks into chilled milk saucepan
  • Mix all purpose flour with corn starch, then sieve and mix flour mixture into egg yolk mixture with 1/2 tsp vanilla extract

 Don’t overmix the mixture, you should only mix the flour until it disappeared 

  • In another bowl, beat egg white with ½ tsp lime juice (or cream of tartar) and 50 gr sugar to stiff peak.
  • Add ½ beaten egg white into egg yolk mixture, mix them with a whisk until they’re combined
  • Pour the mixture back to meringue bowl, use a spatula to mix them together with “fold method”
  • Pour and spread 1/2 cake batter into square cake pan. Then arrange cheddar cheese slices and sprinkle with grated parmesan cheese
  • Pour the rest of cake batter to cake pan and the left over parmesan cheese on top to enhance its favor
  • Bring the cake to bake in oven and bake at 140 Celsius degree in 60-65 minutes or until the cake has golden brown color
  • Remove the cake from oven, tap it several times (for leaking out the steam) and let it cool for 10 minutes
  • Remove parchment paper an cut the cake into piece. Serve within a day
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