From the MolalaCook kitchen · 烘焙手記

Baked Japanese Soufflé Pancake (6-Inch Castella Pancake)

Name: Baked Japanese Soufflé Pancake (6-Inch Castella Pancake)
Yield: 1 × 6-inch pancake
Ingredients: Large eggs, separated — 2; Milk — 40 g; All-purpose flour — 40 g; Baking powder — 1 g; Granulated sugar — 25 g; Lemon juice — 1/8 tsp; Butter or neutral oil — for the pan; Icing sugar, fruit or syrup — optional

This baked Japanese soufflé pancake rises tall like a little castella cake, with a soft, jiggly centre and golden top. Unlike individual stovetop pancakes, the batter goes into one 6-inch oven-safe pan, so there is less flipping and less stress. Chilled egg whites, a stable meringue and gentle folding are the keys to its cloud-like texture.

Watch the video

Active prep20 min

Rest & chill5–10 min

Bake19–22 min

Makes1 × 6-inch pancake

DifficultyEasy

Method 做法

Preheat and prepare the pan

Preheat the oven to 170°C / 338°F. Lightly grease a 6-inch cast-iron skillet, as shown in the original video. The skillet’s heat retention helps the base set while the soufflé rises. We do not currently sell this skillet, so it is identified here honestly rather than replaced with an unrelated product.

Separate and chill the eggs

Separate the two eggs carefully. Put the whites into a spotless, grease-free bowl and the yolks into a second bowl. Chill the whites for 5–10 minutes while you make the yolk batter; cool whites whip into a finer, more stable foam.

Make the yolk batter

Whisk 40 g milk into the yolks. Sift in 40 g all-purpose flour and 1 g baking powder, then whisk just until smooth. Measure the small quantities accurately—especially the baking powder—so the pancake rises without a bitter taste.

Whip a stable meringue

Add 1/8 teaspoon lemon juice to the chilled whites. Whisk until foamy, then add the 25 g sugar in three additions. Continue to glossy medium-stiff peaks. A small balloon whisk or hand mixer gives better control; stop before the meringue turns dry and clumpy.

Fold without losing air

Fold one-third of the meringue into the yolk batter to lighten it. Add the rest in two batches with a flexible silicone spatula, cutting through the middle and sweeping around the bowl. Turn the bowl as you fold and stop when no white streaks remain.

Fill the pan

Pour the batter into the prepared pan and smooth the top gently. Tap once to remove only the largest air pocket. Do not press or stir the batter in the pan—the trapped air is what creates the tall, soufflé-like crumb.

First bake

Bake at 170°C / 338°F for 7 minutes. The pancake should begin to rise and form a thin skin, while the centre remains undercooked. Keep the oven door closed during this first stage so the temperature stays steady.

Score, finish and serve

Remove the pan briefly and cut a deep cross across the top with a sharp knife. Return it to the oven for 12–15 minutes, until golden and springy. Serve immediately with icing sugar, fruit or syrup; soufflé pancakes naturally settle as they cool.

Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools

Tools used in this recipe

Stainless Steel Balloon Whisk

HK$59.00 HKD

Silicone Spatula Set (4 pcs)

HK$157.00 HKD

Watch & bake along

Watch the original MolalaCook giant castella pancake video, then compare the batter, folding and baked surface with the screenshots placed beside the matching steps.

Bake · Share · Smile

✦What I actually use in the video · 影片工具

The video uses a 6-inch cast-iron skillet, a balloon whisk and a flexible silicone spatula. MolalaCook does not currently sell the skillet, so I have not linked an unrelated cake pan. The two product cards above are the matching tools available in the shop.

▣Serve straight away · 最佳食法

This pancake is best eaten as soon as it leaves the oven, when the centre is warm and jiggly. It will naturally shrink a little as steam escapes. If you have leftovers, cover and refrigerate for 1 day, then warm gently; the texture will be denser than when freshly baked.

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Baked Japanese Soufflé Pancake (6-Inch Castella Pancake)