From the MolalaCook kitchen · 烘焙手記

The Best Taiwanese Chocolate Castella Cake

Imagine biting into a cake so soft and jiggly it feels like a cloud, yet rich with deep chocolate flavor. That’s the magic of Chocolate Castella Cake .

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How To Make The Best Taiwanese Chocolate Castella Cake
Active prep20 min
Rest & chillAs needed
BakeSee method
Makes1 batch
DifficultyEasy

Method 做法

01

Preparation

Preheat the oven Set your oven to 165°C for the upper heat and 175°C for the lower heat. Preheating ensures the cake bakes evenly from the start.

02

Mixing the Batter

Heat the corn oil Heat the corn oil to 90°C. I usually microwave it for about 1 minute and 30 seconds.

03

Whipping the Egg Whites

Prepare the egg whites Place the egg whites in a clean, grease-free bowl. Add a pinch of salt and a few drops of lemon juice.

04

Combining and Pouring

Now comes the fun part—bringing the batter and meringue together! This step is all about maintaining the airiness we worked so hard to create.

05

Baking the Cake

This is where the magic happens! Baking the Chocolate Castella Cake requires precision, but the results are worth it.

06

Cooling and Cutting

The final steps are just as important as baking. Cooling and cutting the cake properly ensure the best texture and presentation.

Recipe testedBaked in Hong Kong styleShared worldwideCreator tested toolsRecipe testedBaked in Hong Kong styleShared worldwideCreator tested tools

Tools used in this recipe

Watch & bake along

Follow along as MolalaCook makes The Best Taiwanese Chocolate Castella Cake step by step.

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✦Baker’s notes · 烘焙提示
Read the full method before starting and measure everything first. Oven performance varies, so use the visual doneness cues as well as the stated time.
▣Storage · 保存方法
Cool completely before storing in an airtight container. For the best texture, serve within the time recommended in the original recipe.

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