Taiwanese Castella Cake

Short Description

Taiwanese Castella Cake is a delicate sponge cake renowned for its ultra-soft, bouncy texture and subtle sweetness. Baked in a water bath, this cake achieves a moist, cloud-like consistency that melts in the mouth. Its simplicity and elegance make it a beloved treat across Asia and beyond.

Why You’ll Love This Recipe

• Light and Fluffy Texture: The cake’s airy structure offers a melt-in-your-mouth experience.
• Subtle Sweetness: Its gentle sweetness makes it perfect for pairing with tea or coffee.
• Versatility: Enjoy it plain or with accompaniments like whipped cream and fresh fruits.
• Simple Ingredients: Made with common pantry staples, it’s accessible for home bakers.
• Elegant Presentation: Its golden-brown top and uniform crumb make it visually appealing.

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 ml whole milk
• 130 g granulated sugar
• ½ tsp cream of tartar or 1 tsp lemon juice
• 1 tsp vanilla extract
• ¼ tsp salt

Directions

1. Preparation: Preheat the oven to 150°C (300°F). Line an 8-inch square pan with parchment paper, ensuring it extends above the edges for easy removal. Prepare a larger baking tray for a water bath.
2. Melt Butter and Milk: In a saucepan, combine butter and milk. Heat over low heat until the butter melts. Remove from heat and let it cool slightly.
3. Combine Dry Ingredients: Sift cake flour and salt into a large bowl. Gradually add the warm butter-milk mixture, whisking until smooth.
4. Add Egg Yolks: Incorporate the egg yolks one at a time into the batter, mixing well after each addition. Stir in vanilla extract.
5. Prepare Meringue: In a separate bowl, beat egg whites with cream of tartar or lemon juice until foamy. Gradually add sugar and continue beating until soft peaks form.
6. Combine Mixtures: Gently fold one-third of the meringue into the yolk batter to lighten it. Then, fold in the remaining meringue in two additions, being careful not to deflate the mixture.
7. Bake: Pour the batter into the prepared pan. Tap the pan gently to release air bubbles. Place the pan into the larger tray and add hot water to create a water bath. Bake for 60–70 minutes, or until the top is golden and a skewer inserted comes out clean.
8. Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, lift it out using the parchment paper and place it on a wire rack to cool completely.

Servings and Timing

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

Variations

• Honey Castella: Add 2 tablespoons of honey to the batter for a richer sweetness.
• Matcha Flavor: Incorporate 1 tablespoon of matcha powder for a green tea twist.
• Chocolate Version: Replace 30 g of cake flour with cocoa powder for a chocolatey delight.
• Cream Cheese Addition: Blend in 100 g of softened cream cheese with the butter and milk for added richness.

Storage/Reheating

• Storage: Wrap the cooled cake in plastic wrap and store at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: Slice the cake and wrap each piece individually before freezing for up to 1 month.
• Reheating: To enjoy warm, microwave a slice for 10–15 seconds or warm in a 150°C (300°F) oven for 5–10 minutes.

FAQs

What makes Taiwanese Castella Cake different from Japanese Castella?

Taiwanese Castella is lighter and fluffier, often baked in a water bath, resulting in a jiggly texture. Japanese Castella tends to be denser and sweeter.

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 per cup used.

Why did my cake collapse after baking?

This could be due to underbaking, overmixing the batter, or a sudden temperature change. Ensure the cake is fully baked and cools gradually.

How do I prevent cracks on the cake surface?

Bake at a consistent, moderate temperature and avoid opening the oven door during baking. Using a water bath also helps maintain even heat.

Can I add flavors to the cake?

Absolutely. Vanilla, citrus zest, matcha, or cocoa powder can be added to the batter for different flavors.

Is it necessary to use a water bath?

While not mandatory, a water bath ensures even baking and helps achieve the cake’s signature soft texture.

How do I know when the cake is done?

The cake should have a golden top and a skewer inserted in the center should come out clean.

Can I make this cake ahead of time?

Yes, it’s best enjoyed fresh but can be made a day in advance and stored appropriately.

What size pan should I use?

An 8-inch square pan is ideal. Ensure it’s deep enough to accommodate the rising batter.

Can I double the recipe?

Yes, but ensure you use a larger pan and adjust baking time accordingly. Monitor the cake to prevent overbaking.

Conclusion

Taiwanese Castella Cake is a delightful dessert that combines simplicity with elegance. Its soft, airy texture and gentle sweetness make it a versatile treat suitable for various occasions. Whether enjoyed plain or with accompaniments, this cake is sure to impress and satisfy.

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