Taiwanese Castella Cake is a delightful dessert known for its incredibly soft, light, and airy texture. This cake has gained popularity around the world due to its unique melt-in-your-mouth quality and subtle sweetness.
What sets it apart from other cakes is its moist crumb and jiggly consistency, which is achieved through a special water bath baking method. The result is a cake that’s tender, fluffy, and not overly sweet, making it the perfect treat for any occasion.
Whether you’re an experienced baker or just starting out, this easy-to-follow recipe will guide you in making a Taiwanese Castella Cake that’s sure to impress. With a few simple ingredients and a little patience, you’ll be able to create this mouthwatering dessert that’s as beautiful as it is delicious.
So, let’s get baking and enjoy the magic of this irresistible cake.
Tools & Equipment
- 20x20cm/8×8-inch square pan
- 2 small bowls
- Fine-mesh strainer
- Large bowl
- Large pan for water bath
- Medium saucepan
- Parchment paper
- Silicone spatula
- Stand mixer fitted with the whisk attachment
- Whisk
- Wire rack
Recipe Tips
Cake Pan: Opt for a pan without a removable base to prevent leaks. If using a removable base, ensure it is tightly wrapped with heavy-duty aluminum foil.
Room Temperature Eggs: Use room-temperature eggs for better volume when whipping the whites and a smoother batter consistency.
Sift the Flour: Sifting ensures the flour is lump-free and helps create a smooth batter for a light and airy texture.
Don’t Overheat the Butter-Milk Mixture: Heat it just enough to melt the butter. If the mixture gets too hot, it could cook the egg yolks when combined.
Use a Water Bath: Baking the cake in a water bath ensures even heat distribution, preventing the edges from overbaking and keeping the texture moist. Use warm water for best results.
Avoid Sudden Temperature Changes: Don’t open the oven door frequently while baking. Sudden drops in temperature can cause the cake to deflate.
Ingredients for Taiwanese Castella Cake
- Eggs provide structure and richness, with the yolks contributing to flavor and tenderness, while the whipped whites create volume and a fluffy texture.
- Butter adds moisture, flavor, and a tender crumb to the cake.
- Whole milk contributes to the cake’s moistness and helps dissolve the sugar for an even texture.
- Vanilla extract enhances the overall flavor profile with a sweet and aromatic note.
- Cake flour ensures a delicate and light texture due to its lower protein content compared to all-purpose flour.
- Salt balances the sweetness and enhances the flavors of the other ingredients.
- Granulated sugar provides sweetness and stabilizes the whipped egg whites for a light and airy cake.
Directions – How to Make Taiwanese Castella Cake
Preheat the oven to 150°C (300°F). Line the bottom and sides of an 20cm (8-inch) square pan with parchment paper. Set aside. Separate the egg whites from the yolks and let them come to room temperature.
Sift the flour into a medium bowl and set aside. Melt the butter with the milk over low heat in a saucepan, ensuring it does not boil or simmer.
Pour the milk mixture over the sifted flour and mix until well combined. Add the egg yolks and stir until fully incorporated.
Mix in the vanilla extract and set the mixture aside.
In the bowl of a stand mixer fitted with the whisk attachment whip the egg whites and the salt until foamy. Gradually add sugar while whipping until soft peaks form, being careful not to over whip.
Gently fold the egg yolk mixture into the whipped egg whites.
Pour the batter into the prepared pan and tap the pan gently to release air bubbles. Place the pan in a larger baking pan. Fill the pan with warm water, reaching halfway up the sides of the cake pan.
Bake on the lower rack of the oven for 1 hour. Remove the cake from the oven and carefully take the pan out of the water bath. Let the cake cool slightly or completely before serving.
Storing and Freezing Instructions
Storage: To store the cake, place it in an airtight container or wrap it tightly with plastic wrap to keep it moist. Store at room temperature for up to 2 days, or in the fridge for up to 5 days. Allow the cake to return to room temperature before serving for the best texture and flavor.
Freezing Instructions: To freeze the cake, wrap it tightly in plastic wrap and then in a layer of aluminum foil to prevent freezer burn. Place the wrapped cake in a ziplock bag or container for extra protection. Freeze for up to 2 months. To thaw, transfer the cake to the fridge overnight, then bring it to room temperature before serving.
My Summary for Taiwanese Castella Cake
Difficulty: Simple.
Taste: This Taiwanese Castella Cake has a delicate, lightly sweet flavor with subtle hints of vanilla. The rich buttery notes complement its sweetness, making it a delightful yet not overly indulgent treat.
Texture: This cake is soft, fluffy, and cloud-like, with a slight jiggle when freshly baked. It has a moist crumb that melts in your mouth, thanks to the water bath baking method and the airy batter. It is tender yet holds its shape, making it perfect for slicing and serving.
How Long It Takes to Make Taiwanese Castella Cake: A Step-by-Step Timeline
- Preparing the ingredients takes 15 minutes: Preheat the oven, prepare the pan, separate the eggs, and sift the flour.
- Making the batter takes 30 minutes: Melt the butter, mix into the flour, and incorporate the yolks and vanilla. Whip the egg whites until soft peaks form and fold the yolk mixture into the whipped egg whites.
- Preparing for baking takes 5 minutes: Pour the batter into the pan, and set up the water bath.
- Baking time is about 1 hour and cooling takes 15–30 minutes.
Total Time Estimate
- Total time: 2 hours 20 minutes
- Active prep time: 40–50 minutes
- Inactive time: 1 hour 30 minutes
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- Butter Cake
- Chocolate Chip Cake
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- Olive Oil Cake
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