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pandan castella cake

Pandan Castella Cake (Dairy-Free)

Pandan Castella Cake. A super soft, fluffy, moist sponge cake that is totally addictive and heavenly. A must try if you are a sponge cake lover. Great for dessert. This recipe is dairy-free.
5 from 1 vote
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Prep Time 30 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine asian, Japanese, Taiwanese
Servings 8 slices
Calories per serving 266 kcal



  • Line your square baking pan with parchment paper in a tall manner. The cake batter will rise above your pan.
  • In a blender, add pandan leaves and 60 ml water. Blend on high until leaves are grinded to a pulp. Run this pandan liquid through a sieve pushing out all the liquid to create your pandan extract. Discard the pulp. Mix 50 ml pandan liquid with oat milk.
  • Separate your egg yolks from the whites into two bowls. Place the egg whites in a larger mixing bowl for later.
  • In another large mixing bowl, sift together cake flour.
  • Heat your avocado oil in the microwave for 70 seconds. Then immediately pour the hot oil into the flour and mix until just combined.
  • Add pandan milk mixture into the flour mixture and mix until just combined. It should be a smooth thick liquid.
  • Then mix in your eggs yolks into the batter. The batter should be viscose and a bit runny. Set the batter aside.
  • Preheat your oven at 300 degrees F.
  • Using an electric whisk, beat your egg whites and add your white sugar to it in three portions. Beat until just until you have stiff peaks, but do not over beat. If you under beat, you cake will have dents. To check if your whites are stiff enough, stir the whisk and lift it up. If it forms a wiggly tail at the end of your whisk that doesn't fall, your whites are ready.
  • Gently whisk a large dollop of the meringue into the pandan batter until combined. The pour than batter into your egg whites and gently whisk until it's just combined. Then switch to a spatula to mix and fold the batter, scraping the base of the bowl to ensure it's thoroughly mixed properly.
  • Pour the batter into your lined baking pan. Tap the pan on a table to release any air bubbles and smooth out the top with a spatula.
  • Place the square pan with your cake batter into a larger baking dish filled with hot boiling water (around 85 degrees C).
  • Bake the cake for 85 minutes until you poke it with a toothpick and it comes out clean. The top of the cake should bounce back and should be harder than the rest of the cake. If it’s not cooked, bake for another 10 minutes.
  • Remove the parchment paper and slice the cake while hot. This cake can be served warm or cold.


To store cake, store in an airtight container and if you need to store overnight, refrigerate it. It can last up to 4-5 days when refrigerated. To warm it up, microwave for 20-30 seconds until warm or consume cold.
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Suggested Equipment & Products

Baking dish 6 x 6 inches
Measuring Set
Hand Mixer
Mixing bowl
Calories: 266kcal | Carbohydrates: 23g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 146mg | Sodium: 51mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 221IU | Calcium: 39mg | Iron: 1mg
Course Dessert
Cuisine asian, Japanese, Taiwanese
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