How to make The Best Taiwanese Castella Cake

Imagine biting into a cake so soft and fluffy it feels like a cloud melting in your mouth. That’s the magic of Taiwanese Castella Cake. This beloved dessert, popular in Taiwan and across Asia, stands out for its jiggly texture and light sweetness. The pillowy, souffle-like crumb makes it irresistible. Whether enjoyed plain or paired with whipped cream and fresh fruit, this cake delivers pure comfort. Its simplicity and charm have made it a favorite in bakeries and homes alike. Once you try it, you’ll understand why soft fluffy cakes like this are so special.

Recipe Card

Preparation Time: 20 minutes
Cooking Time: 65 minutes
Servings: 8-10 slices

Ingredients

Here’s what you’ll need to make this delightful cake:

• 8 egg yolks

• 8 egg whites

• 105g (3/4 cup) cake flour

• 15g (2 tbsp) cornstarch

• 95g (1/2 cup) corn oil

• 90g (1/3 cup) milk

• 95g (1/2 cup) sugar

• 2g (1/4 tsp) salt

• 4g (1 tsp) lemon juice

Steps

1. Preheat your oven to 300°F (150°C). Prepare a water bath and line an 8-inch square cake pan with parchment paper.

2. Sift the cake flour and cornstarch together.

3. Heat the corn oil in the microwave for 1 minute and 45 seconds. Mix it with the sifted flour until smooth.

4. Add the milk to the mixture, stirring until combined. Incorporate the egg yolks one at a time.

5. In a separate bowl, whip the egg whites with salt and lemon juice. Gradually add sugar in three batches, whipping until stiff peaks form.

6. Gently fold the meringue into the yolk mixture in three batches. Pour the batter into the prepared pan from a height of about 10 cm.

7. Place the pan in the water bath and bake for 65 minutes. Check for doneness by lightly pressing the surface.

8. Let the cake cool slightly, then remove it from the pan. Peel off the parchment paper and slice while warm.

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What Makes Taiwanese Castella Cake Unique?

Texture and Appearance

The texture of Taiwanese Castella Cake is its most defining feature. It’s incredibly cloud-like, with a softness that feels almost weightless. When you give it a gentle shake, the cake jiggles in the most satisfying way. This signature bounce isn’t just fun to watch—it’s a sign of its perfect airy structure. Unlike denser cakes, this one feels like a pillow on your plate. The golden-brown crust adds a subtle contrast to the pale, fluffy interior, making it as beautiful as it is delicious.

Taiwanese Castella Cake History

The story of Taiwanese Castella Cake begins with its roots in traditional castella cake. Originally introduced to Japan by Portuguese merchants in the 16th century, castella cake became a beloved dessert in Nagasaki. Over time, it spread to other parts of Asia, including Taiwan. During the Japanese occupation of Taiwan (1896–1945), the cake was introduced to the local culture. The Taiwanese adapted it to suit their preferences, creating a version that’s more souffle-like and wobbly compared to the denser castella cake Japan is known for.

This adaptation resulted in a dessert that’s uniquely Taiwanese. The use of whipped egg whites gives it a custardy, moist texture that’s distinct from the original. Today, castella cake Taiwan-style has become a symbol of comfort and indulgence, loved by people of all ages. Its evolution from a European dessert to an Asian favorite showcases how food can transcend borders and bring cultures together.

Taiwanese Castella Cake how popular on youtube

YouTube has become a treasure trove for Taiwanese Castella Cake enthusiasts. The cake’s mesmerizing jiggle and delicate texture make it a star in baking videos. Watching the process of creating this fluffy masterpiece feels almost therapeutic. I’ve noticed that videos featuring this cake often rack up millions of views. It’s no surprise—who wouldn’t want to see a cake that wobbles like a cloud?

Many creators showcase their unique twists on the recipe. Some add matcha for a vibrant green hue, while others experiment with chocolate or cheese variations. These videos not only teach but also inspire viewers to try their hand at baking. The step-by-step guides, paired with close-up shots of the cake’s airy crumb, make the process look achievable for anyone.

Ingredients and Tools for Making Castella Cake

Creating the perfect Taiwanese Castella Cake starts with gathering the right ingredients and tools. Using high-quality ingredients ensures the best flavor and texture, while the proper tools make the process smooth and enjoyable. Let’s break it down step by step.

Essential Ingredients

Each ingredient plays a vital role in achieving the soft, fluffy texture and delicate flavor of this cake. Let’s explore why they’re essential:

Egg yolks (8): Provide richness and structure.

Egg yolks add a creamy richness to the batter. They also help bind the ingredients together, giving the cake its signature structure.

Cake flour (105g / 3/4 cup): Ensures a tender crumb.

Cake flour has a lower protein content than all-purpose flour. This makes the cake light and tender, perfect for the cotton-soft texture of a castella cake.

Cornstarch (15g / 2 tbsp): Adds lightness to the texture.

Cornstarch helps reduce the density of the batter. It contributes to the cake’s airy and fluffy consistency.

Corn oil (95g / 1/2 cup): Keeps the cake moist.

Corn oil ensures the cake stays moist without overpowering the flavor. You can substitute it with other neutral oils, but corn oil works best for this recipe.

Milk (90g / 1/3 cup): Adds creaminess.

Milk enhances the cake’s creaminess and balances the flavors. It also helps create a smooth batter.

Egg whites (8): Whipped to create the airy structure.

Whipping egg whites to stiff peaks is the key to the cake’s jiggly texture. The meringue provides the lift and lightness that make this dessert so unique.

Sugar (95g / 1/2 cup): Sweetens and stabilizes the meringue.

Sugar not only sweetens the cake but also stabilizes the whipped egg whites. This ensures the meringue holds its shape when folded into the batter.

Salt (2g / 1/4 tsp): Balances the flavors.

A pinch of salt enhances the overall flavor profile. It balances the sweetness and brings out the subtle vanilla notes.

Lemon juice (4g / 1 tsp): Reduces eggy taste and stabilizes the meringue.

Lemon juice cuts through the eggy flavor and helps stabilize the meringue. This small addition makes a big difference in the final taste.

Tools Required

Having the right tools makes baking this cake much easier. Here’s what you’ll need:

Mixing bowls, whisk, and spatula.

You’ll need separate bowls for mixing the yolk batter and whipping the egg whites. A whisk helps combine ingredients smoothly, while a spatula is essential for folding the meringue without deflating it.

Electric mixer for whipping egg whites.

Whipping egg whites to stiff peaks by hand can be challenging. An electric mixer saves time and ensures consistent results.

8-inch square cake pan.

The size and shape of the pan affect the cake’s rise and texture. An 8-inch square pan works perfectly for this recipe.

Parchment paper and water bath setup.

Lining the pan with parchment paper prevents sticking and makes it easy to remove the cake. The water bath creates a gentle, even heat, preventing cracks and ensuring a moist texture.

With these ingredients and tools, you’re all set to make a Taiwanese Castella Cake that’s soft, fluffy, and irresistibly jiggly. Whether you stick to the classic recipe or try a variation like a chocolate castella cake, the results will surely impress. Remember, the secret lies in precision and patience. Happy baking!

How to Make Castella Cake: Step-by-Step Guide

Making a castella cake might seem intimidating, but trust me, it’s easier than you think. Follow these steps, and you’ll have a soft, jiggly masterpiece in no time. Let’s break it down into simple, manageable parts.

Preparing the Ingredients

1. Preheat the oven to 300°F (150°C)
   Start by preheating your oven. This ensures an even baking temperature. While the oven heats up, prepare a water bath by filling a large baking tray with hot water. The water bath keeps the cake moist and prevents cracks.

2. Sift the cake flour and cornstarch together
   Combine the cake flour and cornstarch in a bowl. Use a fine mesh sieve to sift them. This step removes any lumps and aerates the flour, which helps create that signature fluffy texture.

3. Separate the egg yolks and egg whites carefully
   Crack each egg and separate the yolks from the whites. Be gentle to avoid breaking the yolks. Even a tiny bit of yolk in the whites can prevent the meringue from whipping properly. I recommend using three bowls—one for yolks, one for whites, and one to crack each egg into before transferring.

Making the Batter

1. Heat the corn oil in the microwave for 1 minute 45 seconds
   Pour the corn oil into a microwave-safe bowl and heat it until warm. This step enhances the cake’s smooth texture.

2. Mix the hot oil with the sifted flour until smooth
   Gradually add the sifted flour mixture to the warm oil. Use a whisk to stir until the mixture becomes smooth and lump-free. This creates the base of the batter.

3. Add the milk and stir until combined
   Slowly pour in the milk while stirring. The batter might look slightly separated at this stage, but don’t worry—it’s completely normal. Keep mixing until it comes together.

4. Incorporate the egg yolks one at a time, mixing well
   Add the egg yolks to the batter, one at a time. Mix thoroughly after each addition. This step ensures the yolks blend evenly, giving the cake its rich, creamy flavor.

Whipping the Meringue

1. Add salt and lemon juice to the egg whites
   Pour the egg whites into a clean, grease-free bowl. Add a pinch of salt and a teaspoon of lemon juice. These ingredients stabilize the meringue and reduce the eggy taste.

2. Gradually add sugar in three batches while whipping to stiff peaks
   Begin whipping the egg whites with an electric mixer on medium speed. Once they become frothy, add the sugar in three parts. Increase the mixer speed to high and whip until stiff peaks form. You’ll know it’s ready when the meringue holds its shape and doesn’t droop when you lift the whisk.

With these steps, you’ve completed the foundation for your Taiwanese castella cake. The next part involves combining the batter and meringue, but for now, focus on mastering these techniques. Each step plays a crucial role in achieving that soft, jiggly texture we all love.

Combining the Mixtures

Combining the meringue with the yolk mixture is where the magic begins. This step requires patience and a gentle touch to maintain the airy structure of the batter. Here’s how I do it:

1. Fold the meringue into the yolk mixture in three batches.
   Start by adding one-third of the meringue to the yolk mixture. Use a spatula to fold it in gently. Move the spatula in a sweeping motion from the bottom of the bowl to the top. This helps incorporate the meringue without deflating it. Repeat this process two more times, folding carefully each time. The batter should look smooth and fluffy when fully combined.

2. Use a spatula to gently combine without deflating the batter.
   Avoid stirring or mixing vigorously. The goal is to keep as much air as possible in the batter. I like to rotate the bowl as I fold, ensuring every part of the mixture blends evenly. Take your time here—rushing can lead to a dense cake.

Baking the Cake

Now comes the exciting part—baking! This step transforms the delicate batter into a soft, jiggly castella cake. Follow these steps for the best results:

1. Pour the batter into the prepared pan from a height of 10 cm.
   Pouring the batter from a height helps pop any large air bubbles, creating a smooth surface. I hold the bowl steady and let the batter flow naturally into the pan lined with parchment paper. Use a spatula to spread the batter evenly into the corners.

2. Place the pan in a water bath and bake at 300°F (150°C) for 65 minutes.
   Set the cake pan inside a larger tray filled with hot water. The water bath ensures even heat distribution and prevents the cake from cracking. Place the tray in the preheated oven and bake for 65 minutes. The gentle heat allows the cake to rise slowly, creating its signature fluffy texture.

3. Check for doneness by pressing the surface lightly.
   After baking, press the surface of the cake lightly with your finger. If it springs back without leaving an indentation, it’s ready. If not, bake for an additional 5-10 minutes and check again.

Cooling and Serving

The final steps bring everything together. Cooling and serving the cake properly ensure it retains its soft, jiggly texture.

1. Remove the cake from the oven and let it cool slightly.
   Take the cake out of the oven and let it rest in the pan for about 10 minutes. This helps it set and makes it easier to handle. The aroma at this stage is irresistible!

2. Peel off the parchment paper and slice while warm.
   Carefully lift the cake out of the pan using the parchment paper. Peel the paper away gently to avoid tearing the delicate crust. Use a long, sharp knife to slice the cake into portions. I recommend slicing while it’s still warm for the best texture and flavor.

Serving this cake fresh is a joy. The soft, fluffy texture pairs beautifully with a dollop of whipped cream or fresh fruit. Every bite melts in your mouth, making all the effort worthwhile. Trust me, once you’ve mastered how to make castella cake, you’ll want to bake it again and again.

Tips for Making the Best Taiwanese Castella Cake

Making a perfect Taiwanese castella cake requires attention to detail and a few insider tricks. Over the years, I’ve learned some valuable tips that can help you achieve that soft, fluffy, and jiggly texture every time. Let me share them with you.

1. Whip the Meringue Correctly

The meringue is the heart of this cake. To get it right:

• Use room-temperature eggs. They whip up better and create a more stable structure.

• Start whipping the egg whites on high speed for about 30 seconds until they turn foamy. Then, reduce the speed to medium and add sugar gradually in three batches.

• Whip the meringue slowly for 6-8 minutes to create smaller, more stable air bubbles. This ensures the cake holds its shape.

• Add a pinch of cream of tartar or lemon juice to stabilize the meringue further.

Pro Tip: Avoid over-whipping. You want stiff peaks that are dense but not dry.

2. Fold Gently to Preserve Air

Folding the meringue into the yolk mixture requires a light hand. Use a spatula and a sweeping motion from the bottom of the bowl to the top. Rotate the bowl as you fold to ensure even mixing. This technique keeps the batter airy and prevents deflation.

3. Sift Dry Ingredients Thoroughly

Always sift the cake flour and cornstarch together before adding them to the batter. Sifting removes lumps and aerates the flour, which contributes to the cake’s light texture. Don’t skip this step—it makes a noticeable difference.

4. Use a Water Bath for Even Baking

A water bath creates gentle, even heat, which is essential for this delicate cake. Place your cake pan in a larger tray filled with hot water. This prevents cracks and keeps the cake moist. Make sure the water level reaches about halfway up the sides of the cake pan.

5. Preheat the Oven Properly

Preheating the oven ensures consistent baking. Set it to 300°F (150°C) and let it reach the correct temperature before placing the cake inside. An accurate oven thermometer can help you avoid temperature fluctuations.

6. Pour Batter from a Height

When transferring the batter to the pan, pour it from about 10 cm (4 inches) above the pan. This helps pop large air bubbles, creating a smooth surface. After pouring, tap the pan gently on the counter to release any remaining bubbles.

7. Monitor Baking Time Closely

Keep an eye on the cake during baking. Press the surface lightly with your finger to check for doneness. If it springs back without leaving an indentation, it’s ready. If not, bake for an additional 5-10 minutes.

8. Cool the Cake Gradually

After baking, let the cake cool in the pan for about 10 minutes. This helps it set and prevents sudden temperature changes that could cause it to collapse. Once slightly cooled, remove it from the pan and peel off the parchment paper carefully.

9. Practice Patience

This cake rewards precision and patience. Take your time with each step, especially when whipping the meringue and folding the batter. Rushing can lead to deflated batter or uneven texture.

Remember: Baking is as much about the process as it is about the result. Enjoy the journey!

By following these tips, you’ll master the art of making Taiwanese castella cake. Each bite will be soft, fluffy, and utterly satisfying. Trust me, the effort is worth it!

Troubleshooting Common Issues

Even with the best preparation, things can sometimes go wrong when baking a castella cake. Don’t worry—I’ve been there too! Let’s tackle some common problems and how to fix them so you can enjoy a perfectly soft and jiggly cake every time.

Why Did My Cake Collapse?

A collapsing cake can feel frustrating, but it’s often caused by a few simple mistakes. Here’s what might have gone wrong:

Overmixing or underbaking.

Overmixing the batter can deflate the air bubbles that give the cake its structure. When folding the meringue into the yolk mixture, use a gentle sweeping motion with a spatula. Start by folding in one-third of the meringue to lighten the batter, then add the rest in two stages. This keeps the batter airy and prevents it from becoming dense. On the other hand, underbaking leaves the cake too soft to hold its shape. Always check for doneness by pressing the surface lightly—if it springs back, it’s ready.

Sudden temperature changes during cooling.

Cooling the cake too quickly can cause it to collapse. After removing it from the oven, let it rest in the pan for about 10 minutes. This gradual cooling helps the cake set properly. Avoid placing it in a drafty area or the refrigerator right away, as sudden temperature shifts can lead to sinking.

Why Is My Cake Not Jiggly?

The jiggle is part of the magic of a castella cake. If your cake lacks that signature bounce, here’s why:

Batter was too dense or overmixed.

A dense batter often results from overmixing. When folding the meringue, avoid stirring or vigorous mixing. Use a light hand and fold gently to preserve the air bubbles. If the batter feels heavy or thick, it may not rise properly, which affects the jiggle.

Incorrect oven temperature.

An oven that’s too hot or too cold can ruin the texture. Preheat your oven to 300°F (150°C) and use an oven thermometer to ensure accuracy. Baking at the right temperature allows the cake to rise evenly and develop its soft, jiggly texture.

Why Does My Cake Have Cracks?

Cracks on the surface can be disappointing, but they’re usually easy to prevent. Here’s what to watch out for:

Oven temperature was too high.

A high oven temperature causes the cake to rise too quickly, leading to cracks. Stick to the recommended 300°F (150°C) and avoid using the fan setting, as it can create uneven heat. If you notice the top browning too fast, lower the temperature slightly or cover the cake with foil during the last 10 minutes of baking.

Water bath was not used or dried out.

The water bath plays a crucial role in maintaining even heat and moisture. Without it, the cake can dry out and crack. Make sure the water level reaches halfway up the sides of the cake pan. Check the water bath halfway through baking and add more hot water if needed to keep it from drying out.

Troubleshooting these issues takes practice, but each attempt brings you closer to mastering the perfect castella cake. Remember, baking is a journey, and every mistake is a chance to learn. Keep experimenting, and soon you’ll create a cake that’s soft, fluffy, and irresistibly jiggly!

Serving Suggestions for Castella Cake

Serving Taiwanese Castella Cake feels like presenting a piece of edible art. Its soft, jiggly texture and light sweetness make it versatile for any occasion. Let me share some of my favorite ways to enjoy this delightful cake.

1. Serve It Warm and Fresh

Freshly baked Castella Cake tastes the best. Slice it while it’s still warm, and let the delicate aroma fill the room. The warm, fluffy texture melts in your mouth, making it a comforting treat. I often enjoy it plain to savor its natural flavor.

2. Pair It with Whipped Cream

A dollop of freshly whipped cream takes this cake to the next level. The cream’s lightness complements the cake’s airy texture. You can whip the cream until soft peaks form and add a touch of sugar or vanilla extract for extra flavor. Spread it on top or serve it on the side for dipping.

3. Add Fresh Fruits

Fresh fruits bring a burst of color and flavor to your Castella Cake. Strawberries, blueberries, or mango slices work beautifully. Their natural sweetness and slight tartness balance the cake’s subtle flavor. Arrange the fruits on top or serve them alongside for a refreshing twist.

4. Dust with Powdered Sugar

For a simple yet elegant presentation, dust the cake with powdered sugar. Use a fine sieve to sprinkle a light layer over the top. This adds a touch of sweetness and makes the cake look picture-perfect. It’s a quick way to impress guests without much effort.

5. Drizzle with Sauce

Drizzling sauces like chocolate, caramel, or berry compote enhances the cake’s flavor. I love pouring a thin stream of chocolate ganache over each slice. The rich sauce contrasts beautifully with the cake’s light texture. You can also try a honey drizzle for a natural sweetness.

6. Enjoy It with Tea or Coffee

Pairing Castella Cake with a warm beverage creates a cozy experience. Green tea, jasmine tea, or even a cup of coffee complements the cake’s delicate flavor. The slight bitterness of the drink balances the cake’s sweetness, making every bite more enjoyable.

7. Transform It into a Dessert Base

Get creative by using Castella Cake as a base for layered desserts. You can cut it into cubes and layer it with cream and fruits in a glass to make a trifle. Another idea is to use it as a sponge layer in a no-bake cheesecake. Its soft texture absorbs flavors beautifully.

Pro Tip: When serving Castella Cake, precision matters. Use a sharp knife to slice it cleanly. Wipe the blade after each cut to maintain the cake’s smooth edges.

These serving suggestions highlight the versatility of Taiwanese Castella Cake. Whether you keep it simple or dress it up, this cake always shines. Try one—or all—of these ideas, and let me know which one becomes your favorite!

Storage Tips for Taiwanese Castella Cake

Storing Taiwanese Castella Cake properly keeps it fresh and delicious for days. Let me share some simple yet effective ways to store your cake so you can enjoy it longer.

1. Wrap It Tightly

Always wrap the cake tightly to lock in its moisture. Use plastic wrap or aluminum foil to cover the entire cake. Make sure no part of the cake is exposed to air. This prevents it from drying out and keeps the texture soft and fluffy.

Pro Tip: If you’ve sliced the cake, wrap each piece individually. This makes it easier to grab a portion without exposing the rest of the cake.

2. Store at Room Temperature for Short-Term

If you plan to eat the cake within 1-2 days, keep it at room temperature. Place the wrapped cake in an airtight container to protect it from dust and humidity. Avoid storing it near heat sources or direct sunlight, as this can affect its texture.

3. Refrigerate for Longer Freshness

For storage beyond two days, refrigerate the cake. Wrap it tightly and place it in an airtight container before refrigerating. The cool temperature helps preserve its freshness and prevents spoilage. When you’re ready to eat, let the cake sit at room temperature for about 15-20 minutes to regain its soft texture.

4. Freeze for Extended Storage

Freezing works well if you want to store the cake for weeks. Wrap the cake in plastic wrap, then add a layer of aluminum foil for extra protection. Place it in a freezer-safe bag or container to prevent freezer burn. Label it with the date so you know how long it’s been stored.

When you’re ready to enjoy the frozen cake, thaw it in the refrigerator overnight. Let it come to room temperature before serving. The cake will still taste fresh and retain its signature jiggle.

5. Avoid Moisture Exposure

Moisture can ruin the cake’s delicate texture. Always ensure the storage container is dry before placing the cake inside. If you notice condensation forming in the container, wipe it away immediately to prevent sogginess.

6. Keep It Away from Strong Odors

Castella Cake absorbs odors easily due to its light and airy structure. Store it away from foods with strong smells, like garlic or onions. Using an airtight container helps shield the cake from unwanted flavors.

Proper storage ensures your Taiwanese Castella Cake stays as soft and delicious as the day you baked it. Whether you’re saving it for tomorrow or freezing it for later, these tips will help you enjoy every bite. Happy storing!

Making a Taiwanese castella cake at home is a rewarding experience. With its light and soft texture, this cake brings joy to every bite. The step-by-step guide simplifies the process, ensuring you achieve a soft and fluffy result every time. Whether you prefer the traditional castella cake or experiment with flavors, the beauty lies in its versatility. It’s not overly sweet, making it perfect for any occasion.

I’d love to hear about your baking adventures—share your creations and variations in the comments below. Let’s celebrate the magic of soft fluffy cakes together!