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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.
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Mocha Hurricane Swiss Roll
Easy Australian Lamingtons
Angel Food Cake
Vanilla Souffle
Easy Yogurt Cake
Taiwanese Castella Cake
4 from 15 votes
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.
Servings 8 servings
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Print RecipePin Recipe
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 and 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
Serving: 1 serving out of 8Calories: 268kcalCarbohydrates: 25.6gProtein: 7.1gFat: 15.5gSaturated Fat: 8.5gCholesterol: 174mgSugar: 13.7g
Calories: 268kcal
Course: Dessert
Cuisine: Taiwanese
Keyword: castella cake, souffle cake, sponge cake, Taiwanese cake, Taiwanese castella cake
Did you make this recipe?
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