From the MolalaCook kitchen · 烘焙手記
Baked Japanese Soufflé Pancake (6-Inch Castella Pancake)
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
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.
Tools used in this recipe
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.
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