Taiwanese 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.
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.