Taiwanese Castella Cake: Fluffy, Jiggly, and Irresistible
Imagine slicing into a cloud-like cake that jiggles with every touch and melts in your mouth with its subtle sweetness. Taiwanese Castella Cake is the ultimate comfort dessert—light as air, with a texture so dreamy, it feels almost magical. If you’ve ever wondered how to bring bakery-level perfection to your kitchen, this cake is your answer.
What makes this cake special? It’s all about that signature jiggle and the pillowy softness that’s impossible to resist. Unlike dense Western-style cakes, Taiwanese Castella Cake achieves its feather-light texture through whipped egg whites and gentle baking techniques, making every bite a fluffy delight.
Want to impress your family or guests with a show-stopping dessert? This cake is perfect for celebrations, tea time, or just indulging in something special. Plus, the simple ingredients mean you don’t need to be a master baker to create this irresistible treat.
Ready to dive into the recipe? Grab your whisk, preheat your oven, and let’s create a Taiwanese Castella Cake that’ll make you feel like a pastry chef in your own kitchen!
Why You’ll Love This Recipe
- Feather-Light Texture: This cake is incredibly soft and bouncy, offering a satisfying melt-in-your-mouth experience.
- Simple Ingredients: All you need are eggs, flour, butter, milk, and sugar—ingredients you likely already have.
- Perfect for Any Occasion: Whether it’s tea time or a special celebration, Castella Cake impresses every time.
- Beginner-Friendly: The step-by-step instructions make it easy for first-timers to achieve success.
- Customizable: Pair it with whipped cream, fresh fruit, or a drizzle of honey for a personalized touch.
Required Kitchen Tools
To ensure a successful bake, you’ll need:
- A large mixing bowl
- Hand mixer or stand mixer
- Whisk
- Spatula
- 8-inch square or rectangular cake pan
- Parchment paper
- Double boiler or heatproof bowl for melting butter
- Oven thermometer
Ingredients for Taiwanese Castella Cake
Here’s everything you’ll need to create this fluffy masterpiece:
- 130 g (1 cup) cake flour: The secret to the soft texture lies in the fine, low-protein cake flour.
- ¼ teaspoon salt: Enhances the flavor and balances the sweetness.
- 130 g (9 tablespoons) unsalted butter: Adds richness and moisture.
- 130 g (½ cup + 2 teaspoons) whole milk: Ensures a tender crumb and smooth batter.
- 8 large eggs: Separate yolks and whites for the perfect sponge.
- ½ teaspoon cream of tartar: Stabilizes the egg whites for that fluffy structure.
- ½ tablespoon vanilla extract: Adds a warm, aromatic flavor.
- 130 g (⅔ cup) granulated sugar: Sweetens the cake without overpowering its delicate flavor.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
- Preheat your oven to 300°F (150°C).
- Line your cake pan with parchment paper, ensuring the sides are fully covered for easy release.
- Set up a water bath by placing the pan in a larger tray that can hold water.
2. Melt Butter and Combine with Milk
- In a heatproof bowl, melt butter over a double boiler until smooth.
- Add the milk and whisk until fully combined. Remove from heat and let it cool slightly.
3. Mix the Yolks and Dry Ingredients
- In a separate bowl, whisk the egg yolks until pale and smooth.
- Gradually add the melted butter and milk mixture, stirring to combine.
- Sift the cake flour and salt into the yolk mixture, folding gently until smooth.
4. Beat the Egg Whites
- In a clean, grease-free bowl, beat the egg whites on medium speed until foamy.
- Add the cream of tartar and increase the speed, gradually adding sugar in small increments.
- Continue beating until the whites reach stiff peaks.
5. Combine and Fold
- Gently fold one-third of the meringue into the yolk mixture to lighten it.
- Add the remaining meringue in two batches, folding carefully to preserve the air bubbles.
6. Pour and Bake
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Place the pan in the water bath and transfer to the oven.
- Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
7. Cool and Serve
- Remove the cake from the oven and water bath. Let it cool in the pan for 10 minutes.
- Gently lift the cake out using the parchment paper and cool completely on a wire rack.
Variations for Castella Cake
- Matcha Flavor: Add 1 tablespoon of matcha powder to the flour for a green tea twist.
- Chocolate Castella: Substitute 2 tablespoons of cocoa powder for some of the cake flour.
- Honey-Infused: Replace part of the sugar with honey for a sweet, floral flavor.
- Lemon Zest: Add a teaspoon of lemon zest for a refreshing citrus note.
Serving and Decoration
Taiwanese Castella Cake is delightful on its own but pairs beautifully with:
- A dusting of powdered sugar.
- Fresh fruit like berries or sliced mango.
- Whipped cream or a dollop of mascarpone.
- A drizzle of honey or chocolate sauce.
Storing Taiwanese Castella Cake
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days; bring to room temperature before serving.
- Freezer: Wrap slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.
Nutrition Information (Per Serving)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 230 | 5 g | 22 g | 14 g |
Conclusion
Taiwanese Castella Cake is the perfect balance of simplicity and elegance. Whether you’re enjoying it as a light snack or impressing guests at a party, this cake will never disappoint. Its soft, pillowy texture and delicate sweetness make it a favorite for all ages. Try it today and experience the magic of homemade Castella Cake!
Taiwanese Castella Cake FAQs
Can I use all-purpose flour instead of cake flour?
Yes, but the texture may be slightly denser. For best results, sift the all-purpose flour multiple times.
Why is my cake not fluffy?
This usually happens if the egg whites aren’t beaten to stiff peaks or if the batter is overmixed, deflating the meringue.
Can I skip the water bath?
A water bath is crucial for even cooking and maintaining the cake’s moisture. Skipping it may result in a dry or cracked cake.
