Taiwanese Castella Cake

Taiwanese Castella Cake

Watch the video for this recipe:

I have wanted to try this Taiwanese Castella Cake for quite some time now and I am sorry I didn’t try it earlier. It is absolutely out of this world. This Taiwanese Castella Cake is a very delicate sponge cake with a soft, moist and fluffy crumb that is simply irresistible. Who could tell that with some basic ingredients you can create such a delightful treat.

 

The recipe is easy, but it is essential to follow some steps if you want your Castella cake to turn right. First of all make sure you let the eggs get to room temperature. Use cake flour for best results. Whip the whites to soft peaks not stiff peaks, otherwise cracks may appear. Use hot but not boiling water for the water bath so it won’t rise too fast and crack the top. If you take in count all these steps your Castella Cake should turn great. 

 

Me and my family loved this cake so much that it will definitely turn into a family favorite from now on. Hope you will try it out and enjoy as much as we did. Enjoy!
 

Related Posts:
Japanese Cheesecake
Chocolate Japanese Cheesecake
Japanese Souffle Pancakes
Vanilla Souffle

 

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Ingredients
  • Makes about 6-8 servings
  • 7 eggs, separated
  • 1/2 cup (110g) unsalted butter or oil
  • 1/2 cup (120ml) milk
  • 1 1/2 tsp (7.5g) vanilla extract
  • 1 cup (125g) cake flour
  • 1/4 tsp (1g) salt
  • 1/2 cup (100g) sugar
Directions
  1. Preheat the oven to 300F (150C). Line with parchment paper the bottom and sides of a 8 inch (20cm) square pan. (preferably not a pan with a removable base, in this case you would need to wrap the pan with heavy duty aluminum foil).
  2. Separate whites from yolks and let them get to room temperature.
  3. In a medium bowl, sift the flour and set aside.
  4. In a medium saucepan add butter (or oil if preferred) and milk and place over low heat just until butter is melted. Don’t boil or simmer.
  5. Pour the milk mixture over flour and mix to combine. Add egg yolks and mix to incorporate. Add vanilla extract, mix and set aside.
  6. Add salt over egg whites, and whip until foamy. Gradually add sugar and continue mixing until soft peaks form. Make sure you don’t over whip, otherwise your cake might get cracked.
  7. Gently fold in the egg yolk mixture.
  8. Pour the batter into the prepared pan and rap the pan a few times to get rid of large air pockets.
  9. Place the pan into a larger baking tray and add warm to hot water, not boiling, into the pan, up to halfway of the pan.
  10. Place into the oven on the second bottom rack, not middle and bake for 1 hour and remove the pan from the baking tray.
  11. Serve cold or slightly warm and enjoy!
Taiwanese Castella Cake -1
Nutrition facts 1 Serving out of 8 - Calories:268, Fat:15.5g, Saturated Fat:8.5g, Carbohydrates:25.6g, Sugar:13.7g , Fiber:0.4g , Protein:7.1g, Cholesterol:174mg, Sodium 191mg 8%, Vitamin D 21mcg 106%, Calcium 45mg 3%, Iron 1mg 8%, Potassium 82mg 2%, daily percent values are based on a 2000 calorie diet
On July 08, 2021 at 11:20 am, Ashley John said...
Hi, It’s Ashley John, I really love the video of this cake it looks really good. I was wondering for the baking pan if a glass baking dish would work for this cake?
On July 08, 2021 at 12:41 pm, Enrico said...
You are amazing, but yet, Taiwanese Castella Cake is so simple and easy.

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