Description
Taiwanese Castella Cake is a soft, fluffy, and jiggly sponge cake with a delicate sweetness and a melt-in-your-mouth texture, popular for its cloud-like consistency.
Ingredients
Units
Scale
- 8 large eggs (room temperature)
- 120 ml whole milk
- 120 ml vegetable oil
- 100 g cake flour
- 80 g granulated sugar
- 1 tsp vanilla extract (optional)
- 1/4 tsp salt
Instructions
- Preheat the oven to 150°C (300°F) and line a rectangular baking pan with parchment paper.
- In a saucepan, heat the milk and oil together until just warm. Do not boil.
- Remove from heat, sift in the cake flour and salt, and whisk until smooth.
- Add egg yolks and vanilla extract to the flour mixture and whisk until combined.
- In a separate clean bowl, beat the egg whites until foamy. Gradually add sugar and beat until stiff peaks form.
- Gently fold the egg white meringue into the yolk batter in three parts, being careful not to deflate the mixture.
- Pour the batter into the prepared pan and tap gently to release air bubbles.
- Place the pan in a water bath and bake for 70 minutes, or until golden brown and a skewer comes out clean.
- Remove from the oven and let it cool in the pan for a few minutes before transferring to a wire rack.
- Slice and serve warm or chilled.
Notes
- Use room temperature eggs for better volume in the meringue.
- Ensure no yolk gets into the egg whites to achieve stiff peaks.
- Baking in a water bath helps achieve the signature jiggly texture.
- The cake may deflate slightly after cooling, which is normal.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg
