Castella Pudding Cake
This castella pudding cake combines caramel custard and soft sponge cake in one elegant dessert. As it bakes, the layers separate naturally, creating a creamy caramel pudding base and a light cake topping.
Ingredients
Caramel Layer
- 150 g granulated sugar
- 40 ml water
- 1 tablespoon lemon juice
Pudding Layer
- 1 large egg yolk room temperature
- 3 large eggs room temperature
- 60 g granulated sugar
- 320 ml whole milk
- 1 tablespoon vanilla extract optional
Castella Cake Layer
- 1 large egg white room temperature
- 1 large egg room temperature
- 35 g granulated sugar
- 30 g all-purpose flour sifted
Instructions
Make the caramel
- Add ¾ cup (150 g) granulated sugar, 3 tablespoons (40 ml) water, and 1 tablespoon lemon juice to a saucepan. Cook over medium heat until the sugar dissolves. Let the mixture boil without stirring until it begins to turn amber. Reduce the heat and gently tilt the saucepan so the caramel colors evenly. Cook for about 2 minutes more, then carefully pour the caramel into 5 pudding cups. Let it cool completely.
Prepare the pudding mixture
- Separate 1 egg yolk from the white and reserve the egg white for the cake layer. In a large bowl, whisk together 1 egg yolk, 3 eggs, and ¼ cup (60 g) granulated sugar until smooth. Pour in 1⅓ cups (320 ml) milk and whisk again until fully combined. Strain the mixture through a fine-mesh sieve into a jug and skim off any foam from the surface. Pour the pudding mixture evenly into the cups over the cooled caramel.
Make the Castella cake batter
- In another bowl, combine the reserved egg white, 1 whole egg, and 3 tablespoons (35 g) granulated sugar. Beat with an electric mixer on medium-low speed for 2 minutes, then increase to high speed and beat for 4 minutes until the mixture becomes pale and forms stiff peaks. Sift in ¼ cup (30 g) all-purpose flour and gently fold it in with a spatula until fully incorporated.
Assemble and bake
- Spoon the cake batter gently over the pudding mixture in each cup. Place the cups in a deep baking tray and pour hot water into the tray until it reaches halfway up the sides of the cups. Bake in a preheated oven at 320°F / 160°C for about 28 minutes, or until the tops are golden brown.
Cool and chill
- Remove the cups from the water bath and allow them to cool to room temperature. Refrigerate for at least 2 hours before serving so the custard layer can fully set.
Notes
Cook the Caramel to a Deep Amber: Let the caramel reach a rich amber color for a deeper flavor and a more beautiful finish. I find it gives the pudding a fuller caramel taste.
Strain the Pudding Mixture: Strain the custard through a fine-mesh sieve so the pudding layer bakes up smooth and silky. This step always makes a difference for me.
Fold the Flour Gently: I like to fold the flour in slowly with a spatula so the cake batter stays light and airy.
Spoon the Batter Carefully: Add the cake batter gently over the pudding layer so the layers stay neat as they bake. I find this helps keep the finish cleaner.
Chill Before Serving: I like to refrigerate the puddings well before serving because the custard sets better and the layers become more defined.
Nutrition
Calories: 323kcal | Carbohydrates: 57g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 178mg | Sodium: 88mg | Potassium: 176mg | Fiber: 0.2g | Sugar: 53g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 1mg