Description
A fluffy, jiggly, and delicately sweet sponge cake, Taiwanese Castella Cake is known for its soft, airy texture and signature bounce. Often made without oil or butter, it achieves its richness through whipped egg whites and yolks, offering a melt-in-your-mouth experience.
Ingredients
Units
Scale
- 8 large eggs, separated
- 120 g cake flour (about 1 cup)
- 120 ml milk (1/2 cup)
- 90 g granulated sugar (about 1/2 cup)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp lemon juice or vinegar (for stabilizing egg whites)
Instructions
- Preheat oven to 150°C (300°F). Line a rectangular cake pan with parchment paper. Prepare a water bath by placing a larger tray with hot water in the oven.
- Warm the milk slightly and mix with vanilla extract. Sift the cake flour and set aside.
- In a large bowl, beat egg yolks with milk mixture and flour until smooth.
- In a separate clean bowl, add egg whites, lemon juice or vinegar, and salt. Whip until foamy, then gradually add sugar and whip to medium-stiff peaks.
- Fold one-third of the meringue into the yolk mixture to lighten it, then gently fold in the rest until fully incorporated.
- Pour the batter into the prepared pan. Tap gently to remove air bubbles.
- Bake in the water bath for 60–70 minutes, or until the top is golden and a toothpick comes out clean.
- Cool in the pan for 10 minutes, then remove and peel off parchment. Let cool completely before slicing.
Notes
- Ensure all bowls and tools used for beating egg whites are clean and grease-free.
- Do not overmix the batter to avoid deflating the egg whites.
- The water bath helps prevent cracking and maintains moisture in the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 105mg
