Taiwanese Castella Cake
Ingredients
- 10 large eggs)
room temperature and separated (each egg is about 60-65 grams with the shells
- 125 grams cake flour)
(we used Swan's Down brand
- 70 grams unsalted butter
melted
- 70 milliliters oil
any neutral oil will do
- 118 milliliters milk
room temperature
- 15 milliliters vanilla extract
- 125 grams granulated sugar
- 10 milliliters white vinegar)
(cream of tartar or lemon juice works too
Directions
- 1
Preheat and prepare:Preheat the oven to 300°F and line an 8 by 8 by 3 inch pan with parchment paper. Also prepare some hot water and a larger oven safe tray/pan for the water bath.
- 2
Make the base batter:In a large mixing bowl, sift in the cake flour to remove any lumps. Add the oil and melted butter and whisk until smooth. Add the milk and mix until just combined and the batter looks smooth. Add the egg yolks and vanilla and mix until well combined. Set aside.
- 3
Make the meringue:Place the egg whites with the vinegar in another large mixing bowl. Using a hand mixer, beat the egg whites on medium high speed until foamy. Add the sugar in increments while continuing to mix on medium high speed until all the sugar has been added.
- 4
Reduce the speed to medium and continue to beat the meringue until medium peak. You'll know it's medium peak when you lift the mixer and the meringue forms a peak with a slight hook. *Please refer to the post for photo reference!*
- 5
Incorporate the meringue:Place a third of the meringue into the prepared batter base. Gently fold with a spatula with a "J" motion to incorporate the meringue. Repeat two more times with the remaining meringue. On the last mix, make sure to fold until the meringue is completely incorporated and the batter is uniform in color. Make sure to also scrape the bottom and sides of the bowl!
- 6
Bake the Taiwanese castella cake:Pour the batter into the prepared cake pan and gently shake to level it out. Give the pan a firm tap on the counter to pop any large air bubbles.
- 7
Place the square cake pan in the larger pan or tray and place it in the oven. Pour hot water into the outer pan, about a quarter to half way up the sides of the square pan.
- 8
Bake the castella cake for about 70 minutes, or until the cake is golden brown on top and a toothpick inserted in the middle comes out clean. Remove the cake from the oven.*If the surface of the cake is not as golden brown as you'd like, broil for about 30 seconds.*
- 9
Cut and serve:Let the the Tawainese castella cake cool for a moment then remove it from the cake pan by lifting. Peel the parchment paper from the cake and slice the cake into 8 equal pieces, or to your preferred size.
- 10
The cake is jiggliest while it's hot, but it will taste quite eggy. As it cools, the cake will deflate slightly, becoming less jiggly. Once it's comepletely cooled or chilled, the cake will taste much better. It's great on its own or with some whipped cream and fruits.
Taiwanese Castella Cake
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About this Recipe
Craving that impossibly soft, jiggly dessert that has taken the internet by storm? This Taiwanese Castella Cake recipe brings the delicate, airy magic of a soufflé right into your kitchen.
What sets this Taiwanese castella cake apart is its signature light-as-air texture and gentle sweetness. It's designed to deliver that iconic "jiggle" and melt-in-your-mouth experience, a true testament to meticulous baking techniques that result in an incredibly fluffy sponge.
Prepare for a truly unique cake experience with this Taiwanese Castella Cake. You'll bite into an exceptionally soft, almost cloud-like crumb that practically dissolves on your tongue, leaving a subtle, comforting sweetness. Its distinctive jiggle and delicate texture are the hallmarks of this beloved dessert. While it requires a bit of patience in the oven (about 70 minutes of cook time after 15 minutes of prep), the rewarding result is a show-stopping cake that's surprisingly approachable for home bakers. This cake is lightly sweetened, making it a versatile treat perfect for any time of day.
You can easily personalize this Taiwanese Castella Cake. For instance, if you don't have white vinegar on hand, cream of tartar or even a splash of lemon juice can be used as a substitute to help stabilize the egg whites. While delicious on its own, elevate your serving by adding a dollop of freshly whipped cream, a dusting of powdered sugar, or a medley of fresh berries and sliced fruits.
This Taiwanese castella cake is perfect for a special brunch, an afternoon tea treat, or a delightful dessert following any meal. Serve it simply by itself to appreciate its delicate texture, or alongside your favorite fresh fruits and a cloud of whipped cream for an elegant presentation.