Condensed milk Castella | Super Fluffy | It’s The Best Cake That I’ve Been Making

Soft and moist, I made delicious condensed milk castella. I think it’s more savory and chewy by adding condensed milk to the castella dough. I naturally crumpled parchment paper into the mold and poured the cake batter and baked it. The shape was delicious and easy to eat. After baking and cooling the castella, I dug a little in the robe and filled it with condensed milk cream. I think it is softer and has a better flavor. Last time I used vegetable oil to bake the castella, but using butter is a little less puffy, but the cake baked with butter is much more delicious. It’s soft and feels like a castella line that keeps getting better once you eat it. Probably the most delicious castella I have ever baked.

▶Mold size: 15cm.


15g Unsalted butter

10g Milk

50g Condensed milk

3 Egg whites

50g Sugar

3 Egg yolks

5g Vanilla extract 

60g Plain flour 

Whipped condensed milk cream (75g whipping cream + 15g condensed milk)


1. Grease the mold with butter and naturally put parchment paper on it.

2. Melt unsalted butter, milk and condensed milk in the microwave for about 30 seconds.

3. When large bubbles appear while whipping the egg white, divide the sugar into 3 portions and whip to make a meringue with horns. Add egg yolk and vanilla extract and whip.

4. Sift the wheat flour and mix, add a little dough to the melted unsalted butter mixture, mix, then add to the main dough and mix.

5. Pour it into the mold and tap the bottom to remove air bubbles, bake in an oven at 160 degrees (preheated for 20 minutes at 170 degrees) for 30 minutes and cool.

6. Add condensed milk and fill the middle of the cake with whipped cream.