Taiwanese Castella Cake Recipe
If you’re a fan of light, airy, and subtly sweet desserts, the Taiwanese Castella Cake recipe is about to become your new favorite treat. This melt-in-your-mouth sponge cake is a classic, beloved for its pillowy texture and delightful bounce. Here’s everything you need to know to master this recipe at home.
A Brief History of Castella Cake Recipe:
Castella cake, originally known as “Kasutera,” is believed to have been introduced to Japan by Portuguese missionaries in the 16th century. Over time, it evolved into a unique sponge cake in Japan and later became a Taiwanese favorite. The Taiwanese version is renowned for its soft, jiggly texture and is often enjoyed plain, with cheese, or other delightful fillings.

Taiwanese Castella Cake Recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Sifter
- Whisk
- Spatula
- 8-inch square or round cake pan
- Parchment paper
- Baking tray (for water bath)
- Toothpick or skewer (for testing doneness)
Ingredients
Dry Ingredients
- 80g (2/3 cup) cake flour (sifted)
- 20g (2 tbsp) cornstarch
- Pinch of salt
Wet Ingredients
- 6 large eggs (separate yolks and whites)
- 100g (1/2 cup) granulated sugar
- 60ml (1/4 cup) milk
- 60g (1/4 cup) unsalted butter
- 1 tsp vanilla extract
Optional
- 1 tbsp honey (for a traditional touch)
- Powdered sugar (for dusting)
Instructions
- Prepare the PanPreheat your oven to 150°C (300°F).Line your cake pan with parchment paper, ensuring it fits snugly to prevent sticking
- Make the Base BatterIn a small saucepan, melt the butter over low heat, then stir in the milk until well combined.Remove from heat and add the vanilla extract. Allow it to cool slightly.In a mixing bowl, whisk the egg yolks, gradually adding the milk-butter mixture.Sift the cake flour, cornstarch, and salt into the wet mixture. Gently fold until smooth.
- Whip the Egg WhitesUsing a mixer, beat the egg whites on medium speed until frothy.Gradually add sugar while continuing to beat until stiff peaks form.
- Combine the MixturesGently fold one-third of the meringue (whipped egg whites) into the yolk batter to lighten it.Carefully fold in the remaining meringue in two batches, ensuring the batter stays airy.
- BakePour the batter into the prepared pan, tapping it gently on the counter to release air bubbles.Place the cake pan into a larger baking tray. Fill the tray with hot water, about halfway up the sides of the cake pan (water bath method).Bake for 60 minutes. Increase the temperature to 160°C (320°F) for the last 10 minutes for a golden top.
- Cool and ServeRemove the cake from the oven and let it cool in the pan for 10 minutes.Gently remove it from the pan and parchment paper. Slice and serve warm or at room temperature.
Video
Similar Recipes to Try:
Japanese Cheesecake: A fluffy, jiggly cake with a creamy, cheesy flavor.
Victoria Sponge Cake: A British classic with layers of jam and whipped cream.
Honey Castella Cake: A slightly denser version with a honey glaze.
Chiffon Cake: Light and spongy, perfect for a variety of flavors.
Angel Food Cake: A fat-free cake with a cloud-like texture.
Frequently Asked Questions About Taiwanese Castella Cake Recipe:
1. Can I use all-purpose flour instead of cake flour?
Yes, but the cake may be slightly denser. For a closer result, mix 1 cup all-purpose flour with 2 tbsp cornstarch.
2. Why did my cake deflate?
This often happens if the egg whites weren’t whipped to stiff peaks or the batter was overmixed, causing air to escape.
3. Is the water bath necessary?
Yes, it ensures even baking and prevents the cake from cracking or drying out.
4. How can I store leftovers?
Wrap the cake tightly in plastic wrap and store it in the refrigerator for up to 3 days. Bring to room temperature before serving.
5. Can I add flavor variations?
Absolutely! Matcha powder, cocoa powder, or grated cheese are popular additions.
6. What’s the best way to test if the cake is done?
Insert a toothpick into the center. If it comes out clean, the cake is ready.
7. Can I make this cake without a mixer?
It’s possible, but whipping the egg whites by hand requires significant effort.
8. Why does my cake have bubbles?
This may occur if you skip tapping the pan before baking to release air bubbles.
9. Can I freeze the cake?
Yes, wrap it in plastic wrap and store it in an airtight container for up to 1 month. Thaw at room temperature.
10. Is this cake gluten-free?
No, but you can experiment with gluten-free flour mixes designed for baking.
Conclusion:
The Taiwanese Castella Cake is a testament to how simple ingredients can create something extraordinary. Perfect for tea time or as a light dessert, this fluffy delight is worth the effort. Whether you’re new to baking or a seasoned pro, this recipe will add a delicious touch to your repertoire.
YouTube Video credits:
Emojoie
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