Are you looking to create the Perfect Taiwanese Castella Cake? Look no further! This sponge cake is a delicate, airy, and light treat that is simply irresistible. If you are a fan of this classic recipe this guide will help you make a mouth-watering sponge cake that is sure to please.
What is Castella Cake?
Castella cake is a sponge cake baked in a water bath that is known for its fluffy texture and iconic jiggle. It is made with basic ingredients and the recipe is easy to follow. It is important to follow some essential steps if you want your Castella cake to turn out right. All these steps are well described in this video.
Few Tips on How to Make Castella Cake
First and foremost, it is essential to let the eggs come to room temperature. This step will ensure that your cake turns out light and airy. Next, use cake flour for the best results. Sift the flour in order to aerate it. Whip the whites to soft peaks, not stiff peaks, to prevent cracks from forming.
Pour the batter into the prepared pan and tap the pan a few times to get rid of large air pockets. Place the pan into a larger baking tray and add warm to hot water (not boiling) into the pan, up to half of the pan. It is also crucial to use hot but not boiling water for the water bath so that the cake won’t rise too fast and crack on top. Place into the oven on the second bottom rack (not the middle) and bake for 1 hour. Do not open the oven door too soon.
Creating a delightful Taiwanese Castella Cake is easy when you follow the essential steps outlined above. Achieving the light and fluffy texture requires attention to some details but if you follow these tips, you can bake a perfect cake that will impress your family and friends. For a twist on the classic recipe, be sure to try the Chocolate Castella Cake.
Hope you will try out this delicious recipe and experience the mouth-watering taste of Taiwanese Castella Cake. We can’t wait to see your creations, so be sure to share your photos and feedback with us, and don’t forget to tag me on Instagram if you do. Enjoy!
Other similar cakes you may like to try
This Japanese Cheesecake is a popular dessert with a light, fluffy texture and delicate flavor. Made with cream cheese, eggs, sugar and little flour this cheesecake is baked in a water bath to ensure that it stays moist and doesn’t crack on top.
This Chocolate Japanese Cheesecake is a decadent twist on the classic dessert. This rich and creamy cheesecake is made with cocoa powder, giving it a deep, chocolatey flavor. The texture is still light and fluffy, making it the perfect indulgence for any chocolate lover.
These Japanese Souffle Pancakes, are a fluffy and airy take on traditional pancakes. They’re made with a batter that includes egg whites whipped into stiff peaks, giving them their signature height and lightness.
YOU MAY ALSO LIKE:
Mocha Hurricane Swiss Roll
Easy Australian Lamingtons
Angel Food Cake
Vanilla Souffle
Easy Yogurt Cake
Taiwanese Castella Cake
Ingredients
- 7 eggs , separated
- 1/2 cup (110g) unsalted butter or oil
- 1/2 cup (120ml) milk
- 1 ½ tsp (7.5g) vanilla extract
- 1 cup (125g) cake flour
- 1/4 tsp (1g) salt
- 1/2 cup (100g) sugar
Instructions
- Preheat the oven to 300F (150C). Line with parchment paper the bottom and sides of an 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).
- Separate whites from yolks and let them get to room temperature.
- In a medium bowl, sift the flour and set aside.
- In a medium saucepan add butter (or oil if preferred) and milk.
- Place over low heat just until butter is melted. Don’t boil or simmer.
- Pour the milk mixture over the flour and mix to combine.
- Add egg yolks and mix to incorporate.
- Add vanilla extract, mix, and set aside.
- 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.
- Gently fold in the egg yolk mixture.
- Pour the batter into the prepared pan and rap the pan a few times to get rid of large air pockets.
- 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.
- Place into the oven on the second bottom rack, not middle and bake for 1 hour and remove the pan from the baking tray.
- Serve cold or slightly warm and enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
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?
You are amazing, but yet, Taiwanese Castella Cake is so simple and easy.
Thank you for your recipes, they are delicious, today I made this cake, it is delicious.
Congratulations for the new look of your website, it is very nice
What do you mean by cake flour?
Cake flour is a low protein flour.. but you can consider using all-purpose flour too if that is what you have on hand
My cake came out fluffy on top but super rubbery at the bottom so currently not a big fan, but I think I did something wrong. Would you be able to guide me on what I did wrong because I would love to try this recipe again
Yes.. I wonder what type of pan did you use. Is it possible that water entered into the pan during the baking time?
It sounds like you didn’t mix it enough, so the air bubbles didn’t make it through all the batter, resulting in the air bubbles helping it rise above and the heavier batter sinking to create a rubbery, bubble-less bottom layer.
I followed the instructions exactly and my cake became a flat rubbery sheet instead 😭.
oh my.. I wonder what happened 🙂 It is an easy recipe with amazing results. Did you use a springform pan? Is it possible that water entered into the pan? Did your whites whipped well?
I am sorry it didn’t work for you. It is hard for me to figure it out why as I was not there with you. First, make sure you don’t boil the milk mixture. Also, whip the whites to soft peaks. Gently incorporate the whipped into the yolk mixture, using circular movements, making sure you are not deflating the whites. Also, the baking process is essential too. Make sure no water gets into the pan. Hope you will try this once again, but follow each step as shown. All the best, Ella.
Hi I didn’t understand the baking process. Water needs to be added in which pan and is the batter pan needs to be kept inside the water pan. It’s a bit confusing.
Add the pan with the cake in a larger pan and put the water in the larger pan. Yes , keep the batter pan inside the water pan. This is called baking in a water bath. This method is used whenever baking delicate desserts.
Easy and deliciuos.. thank you so much
So glad you enjoyed it 🙂
Made this cake today and it got huuuge! When filling the pan the batter got right up to the brim (I had about 2/3 of a cup of batter leftover) and I was afraid it would overflow while baking, but it rises up so nicely and didn’t overflow. Haven’t tasted it yet as it’s cooling down right now, but I can only imagine it tasting like a cloud!
Great recipe with clear instructions
So happy you tried it out. Hope you enjoyed it.