Taiwanese Castella Cake

Taiwanese Castella Cake is a soft, fluffy sponge cake known for its light texture and subtle sweetness. Originating from Taiwan, this cake is an adaptation of the Japanese Castella, characterized by its jiggly appearance and melt-in-the-mouth consistency. It has become a popular dessert in East Asia and beyond, often enjoyed plain or with a variety of toppings.

Why You’ll Love This Recipe

• Light and Fluffy Texture: Achieved through the delicate folding of meringue into the batter and baking in a water bath, resulting in a cake that’s airy and soft.
• Simple Ingredients: Made with basic pantry staples like eggs, flour, sugar, and milk, making it accessible for home bakers.
• Versatile Serving Options: Can be enjoyed plain or paired with whipped cream, fresh fruits, or a drizzle of honey for added flavor.
• Elegant Presentation: Its golden-brown top and uniform crumb make it a visually appealing dessert suitable for various occasions.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 8 large eggs, separated
• 130 g cake flour
• 130 g unsalted butter
• 130 g whole milk
• 130 g granulated sugar
• ½ tsp cream of tartar or 1 tsp lemon juice
• ½ tbsp vanilla extract
• ¼ tsp salt

Directions

1. Preparation: Preheat your oven to 300°F (150°C). Line an 8×8-inch square pan with parchment paper, ensuring the paper extends above the edges for easy removal. Prepare a larger baking dish for a water bath.
2. Melt Butter and Milk: In a saucepan, combine the butter and milk. Heat over low heat until the butter is melted. Remove from heat and let it cool slightly.
3. Combine Dry Ingredients: Sift the cake flour and salt into a large mixing bowl.
4. Create Batter Base: Gradually add the melted butter and milk mixture to the dry ingredients, whisking until smooth. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Prepare Meringue: In a separate bowl, beat the egg whites with cream of tartar or lemon juice until foamy. Gradually add the sugar and continue beating until soft peaks form.
6. Incorporate Meringue: Gently fold one-third of the meringue into the batter to lighten it. Then, carefully fold in the remaining meringue in two additions, ensuring the mixture is well combined without deflating the air.
7. Bake: Pour the batter into the prepared pan. Tap the pan gently on the counter to release any large air bubbles. Place the pan into the larger baking dish and add hot water to the outer dish to create a water bath. Bake for 60–70 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.
8. Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, lift the cake out using the parchment paper and place it on a wire rack to cool completely.

Servings and Timing

• Servings: 8–10 slices
• Preparation Time: 25 minutes
• Baking Time: 60–70 minutes
• Total Time: Approximately 1 hour and 35 minutes

Variations

• Chocolate Castella: Add 30 g of cocoa powder to the dry ingredients for a rich chocolate flavor.
• Matcha Castella: Incorporate 1 tbsp of matcha powder into the flour mixture for a green tea twist.
• Honey Castella: Replace a portion of the sugar with honey to add a distinct sweetness and aroma.
• Pandan Castella: Add 1 tsp of pandan extract for a fragrant, tropical flavor.

Storage/Reheating

• Storage: Store the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 1 month. Thaw at room temperature before serving.
• Reheating: To enjoy warm, microwave a slice for 10–15 seconds or warm in a preheated oven at 300°F (150°C) for 5–10 minutes.

FAQs

What is the difference between Taiwanese and Japanese Castella cake?

Taiwanese Castella is lighter and fluffier, often baked in a water bath, resulting in a jiggly texture. Japanese Castella is denser and traditionally made with bread flour and honey.

Can I use all-purpose flour instead of cake flour?

Yes, but the texture may be slightly denser. For a closer substitute, replace 2 tablespoons of all-purpose flour with cornstarch for every cup used.

Why did my cake crack on top?

Cracking can occur due to over-whipping the meringue, high oven temperature, or baking without a water bath. Ensure gentle folding and proper temperature control.

How do I know when the cake is done?

The cake is done when the top is golden brown, and a skewer inserted into the center comes out clean.

Can I add flavors to the batter?

Absolutely. You can incorporate flavors like vanilla, matcha, cocoa, or citrus zest to customize the cake to your preference.

Why did my cake sink after baking?

Sinking may result from under-baking, over-mixing the batter, or sudden temperature changes. Ensure the cake is fully baked and cools gradually.

Is it necessary to use a water bath?

A water bath helps in even baking and prevents the cake from cracking. It’s highly recommended for achieving the desired texture.

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it in an airtight container at room temperature or refrigerate it for longer freshness.

What toppings go well with Castella cake?

Common toppings include whipped cream, fresh fruits, honey, or a dusting of powdered sugar.

Can I double the recipe for a larger cake?

Yes, but ensure you adjust the baking time accordingly and use a larger pan to accommodate the increased batter volume.

Conclusion

Taiwanese Castella Cake is a delightful dessert that combines simplicity with elegance. Its soft, airy texture and subtle sweetness make it a versatile treat suitable for various occasions. Whether enjoyed plain or with your favorite toppings, this cake is sure to impress. Happy baking!

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