The famous sponge cake known as Taiwanese castella cake often referred to as Taiwanese soufflé castella, is renowned for its soft, fluffy texture and distinctive bounce. It is wonderful on its own or when topped with whipped cream and fruits. It is delicately sweetened.

Taiwanese castella cake may be found in various bakeries and street vendors there. Watching a large pan of jiggly sponge cake being turned out and sliced into rectangles is fascinating!

Some merchants would even prepare whipped cream filling for the cakes or use cheese to produce savory ones. They all seem fantastic! We’re thrilled to offer this incredibly jiggly and pillow-soft castella cake recipe to you now that it has been through several tests.

So, What is Taiwanese Souffle Castella Cake?

A jiggly cake baked in a water bath is the basic component of Taiwanese castella cake or Taiwanese soufflé castella. It has a caramelized top, is really fluffy and soft, and when you cut or tear a piece of it, it produces that lovely “u wo” sound.

From bakeries to cafés serving street food, it gained popularity in Taiwan. In such bakeries and cafés, you would frequently see Taiwanese castella cake made on a meter-long pan and cut into sizable rectangles.

Typically, these cakes are prepared in big 1-meter slabs that are immediately cut into large rectangles and placed in boxes for the many consumers who are lined up outside the businesses to pick up. There are nearly always lineups outside the stores since these cakes are so desirable.

Japanese castella cake vs Taiwanese castella cake 

The original castella is a cake that was invented in Japan after being brought by the Portuguese, notwithstanding souffle castella’s popularity in Taiwan. Japanese castella is a classic confection with a darker crust that is produced using eggs, bread flour,  sugar, and mizuame, a sort of sugar syrup that gives the cake a moist feel.

Japanese castella is cooked in a wooden rectangular or square mold, not on a massive scale like the Taiwanese variant, and is best eaten the day after baking since it has a moister feel.

Despite sharing the same name, each cake has its own distinctive charms. Because of its fluffy texture, I personally prefer the Taiwanese variety, but try this recipe and let me know what you think!

Castella Cake Recipe

Ok, after we’ve learned everything we need to know, it’s time to make this amazing Taiwanese castella cake. To get the best results with your cake, be sure to read the tips below the recipe card. 

Ingredients

• Eggs: 10 large
• Cake Flour: 4.5 oz (130 grams)
• Unsalted Butter: ½ cup, melted (70 grams)
• Neutral Oil: ½ cup (70 ml)
• Whole Milk: 1 cup, room temperature (120 ml)
• Vanilla Extract: 3 tsp
• Granulated Sugar: 1 cup (120 grams)
• White Vinegar: 2 tsp (alternatively, lemon juice or cream of tartar)

Equipment

• 8 × 8 x 3-inch pan
• Baking sheet
• Large oven-safe tray or pan for water bath
• Two large mixing bowls
• Hand mixer
• Sifter
• Spatula
• Parchment paper
• Toothpick

Instructions

Step 1: Pre-heat and Prepare Tools

1. Preheat Oven: Set your oven to 300°F (150°C).
2. Prepare Pan: Line the 8 × 8 x 3-inch pan with parchment paper and place it on a baking sheet.
3. Water Bath Setup: Have a larger oven-safe tray or pan ready for a water bath. Boil water in a kettle or a pot.

Step 2: Make the Batter Base

1. Sift Flour: Sift the cake flour into a large mixing bowl to remove lumps.
2. Combine Wet Ingredients: Gradually whisk in the neutral oil and melted butter until smooth.
3. Add Milk: Stir in the whole milk until just incorporated.
4. Egg Yolks & Vanilla: Separate the yolks from 10 eggs. Add the yolks and vanilla extract to the mixture, stirring gently.

Step 3: Making the Meringue

1. Whip Egg Whites: In a second large bowl, combine egg whites and vinegar. Beat with a hand mixer at medium-high speed until foamy.
2. Add Sugar: Gradually add granulated sugar while continuing to beat until fully incorporated.
3. Reach Medium Peaks: Slow down the mixer, whipping until the meringue forms medium peaks (a peak with a slight curve at the tip when the beaters are lifted).

Step 4: Combine and Bake

1. Fold in Meringue: Gently fold ⅓ of the meringue into the batter using a “J” shape motion with a spatula. Repeat twice more with the remaining meringue, ensuring even color and texture.
2. Prepare for Baking: Pour the batter into the prepared pan. Tap the pan to release large air bubbles.
3. Water Bath: Place the pan in the larger tray. Carefully pour boiling water into the tray, reaching halfway up the sides of the cake pan.
4. Bake: Bake for 65-70 minutes. Check doneness with a toothpick – it should come out clean.

Step 5: Cut and Serve

1. Cooling: Let the cake cool slightly before removing it from the pan.
2. Serving: Cut into 8 equal slices. Serve warm for a jiggly texture or cool for a firmer, less eggy taste. Enhance with whipped cream and fruit if desired.

Enjoy your delicious Taiwanese Castella Cake!

Taiwanese castella cake FAQs

Why does my castella cake crack?

Taiwanese castella cake surface cracks can be brought about by overly whipped meringue, a hot oven, or baking inside a pan that is too small.

Why did my castella cake shrink in size?

As with all soufflé-type cakes, Taiwanese castella cake will somewhat shrink or deflate after being taken out of the oven. Ensure the meringue is whisked to a medium peak and the cake is thoroughly cooked to avoid the castella cake losing a lot of volume.

Why does the bottom of my castella cake have a dense layer?

Your Taiwanese castella probably have a dense layer at the bottom because the meringue was likely not well-whipped. Ensure the meringue is whipped to a medium peak.

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Castella Cake Tips

• Maintain the ingredients at room temperature or warm. To avoid the butter from hardening, it is better to maintain the remaining ingredients at room temp or slightly warmer.
• Choose a large square pan if feasible. Castella cake requires a square pan with tall edges for support while it bakes. Only when you do not have a 3-inch-deep square pan, you may support the castella cake with reusable paper.
• If you desire the surface of the Taiwanese castella cake to be darker, broil the cake. Adjust the oven’s broiler settings to high and brown the cake’s surface to your liking. However, make sure to maintain attention! The cake can get scorched in a matter of seconds!

Taiwanese castella cake frequent issues

Castella cake’s top has cracked

The meringue was far too solid. To medium peak, whisk the meringue. The cake is liable to split if it becomes any stiffer.

• The oven temperature was excessively high. Because each oven is unique, it is essential to use a thermometer to ascertain the temperature readings of your oven.
• The cooking pan was too shallow. If the pan is too shallow, the can will extend outward as it breaks and separates.

Deflating cake:

Even while Taiwanese castella cake will certainly deflate somewhat as it cools, it shouldn’t deflate significantly.

• Your meringue was probably too soft. Soft peak meringue provides a Taiwanese castella cake that is more jiggly but also encourages more pronounced shrinkage and deflation.
• The cake was not properly cooked. The cake will deflate, collapse, and compress as it cools if it is fully cooked. Stick a toothpick into the center of the cake to determine when it is done. There should be no or very few crumbs left behind.
• A cake with uneven crumbs and large bubbles:
• This concern is primarily aesthetic. Equally delicious will be the castella cake.
• The Meringue was beaten too quickly. After adding the sugar, the meringue should be beaten at a medium speed. This makes the finished batter smoother by aerating the meringue without creating big bubbles.
• Incorrect meringue inclusion. Use a gentle “J” folding motion to incorporate the meringue into the mixture. If you fold the batter forcefully, extra air might be introduced, resulting in a coarse, uneven crumb.

Nutrition

Serving: 1 piece

• Calories: 290kcal
• Carbohydrates: 24g
• Protein: 8.5g
• Fat: 18.6g
• Saturated Fat: 6.1g
• Monounsaturated Fat: 7g
• Polyunsaturated Fat: 2.9g
• Cholesterol: 200mg
• Potassium: 109mg
• Sodium: 78mg
• Sugar: 13.1g
• Calcium: 47mg
• Vitamin A: 469IU
• Iron: 1mg

These candied jalapenos (also known as cowboy candy) are the ideal sweet-and-spicy condiment to spice up your favorite cuisine. They are fiery jalapeno slices in a sugary glaze. Serve with cream cheese and crackers, over sandwiches and hamburgers, or even in salads, grilled meat and baked beans!

You’re in for a treat, my buddy, if you’ve never eaten a candied jalapeño. They really strike the ideal mix between sweetness and spice.

The jalapeño is transformed into this delectable little jewel by the sugar, which softens its intense heat.

What is Cowboy Candy?

Cowboy Candy is unique in its own right. A powerful condiment is made by marinating hot jalapeño peppers in a sweet sugar glaze. Although they soften, the jalapenos keep their spiciness, which is countered by the glaze made of sugar.

Although you may easily quadruple or triple this recipe to produce huge batches of Cowboy Candy, it is considered a small-batch recipe. If you enjoy making pickling recipes, you probably already have many of the components on hand.

In essence, they are jalapenos that have been cut into slices, then cooked and sweetened in a simple seasoned syrup. They are the ideal fast sweet treats or garnishes since they are the optimum balance of sweet and spicy.

Additionally, the process of canning aids in their preservation. The phrase has been used for years, but the recipe is so well-liked that a tiny business even registered the common name as a trademark. This handmade variation is much better.

Isn’t it true that handmade is always better? Oh, and it’s cheaper to make this candied goodness than to buy it, and really simple to make!

What is Cowboy Candy Made Of?

To produce this delectable condiment, only a few basic ingredients and a few spices are required.

Jalapenos: There are around 20 jalapenos required for this dish.

Apple cider vinegar: Tenderizes the peppers and adds a tangy taste.

Sugars: A mixture of brown sugar and granulated sugar in equal amounts counteracts the spiciness and vinegar.

Garlic powder, celery seed, cayenne pepper, turmeric, and other seasonings all go well with the hot jalapeno taste.

Cowboy Candy (Candied Jalapeños)

Sweet, spicy, and totally addictive, Cowboy Candy is a Southern classic that turns fresh jalapeños into a sticky, irresistible treat for burgers, sandwiches, tacos, or snacking straight from the jar!

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

• 20 large jalapeños

• 2 cups granulated sugar

• 2 cups brown sugar

• 16 oz (2 cups) apple cider vinegar

• 1 tsp turmeric

• 1 tsp garlic powder

• ½ tsp cayenne pepper

• ¼ tsp celery seed

Instructions

1. Prep the Jalapeños:
   Wearing gloves, slice off the jalapeño stems. Cut peppers into ¼-inch thick rounds. Set aside in a large bowl.

2. Make the Syrup:
   In a large pot, combine the granulated sugar, brown sugar, apple cider vinegar, turmeric, garlic powder, cayenne pepper, and celery seed. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes, stirring occasionally.

3. Cook the Jalapeños:
   Add the sliced jalapeños to the simmering syrup. Increase heat and bring just back to a simmer. Cook for exactly 4 minutes—no longer! (This keeps the peppers crisp.)

4. Pack the Jars:
   Using a slotted spoon, transfer the jalapeños into clean, sterilized jars, filling to within ¼ inch of the rim.

5. Reduce the Syrup:
   Turn the heat to high and boil the syrup for 5–7 minutes to thicken slightly. Remove from heat and let cool for about 3 minutes.

6. Fill the Jars:
   Carefully ladle or pour the hot syrup over the jalapeños in each jar, making sure the peppers are fully submerged. Use a chopstick or skewer to gently remove any air bubbles.

7. Seal:
   Wipe jar rims with a clean, damp paper towel. Apply two-piece lids and seal the jars finger-tight.

8. Cool & Store:
   Let jars cool to room temperature, then refrigerate.

9. Let Them Mature:
   For best flavor, let the cowboy candy chill for at least 2 weeks before opening (a month is even better). Keep refrigerated and use within 2 months for peak flavor and safety.

Notes:

• Optional canning: If you want to store at room temperature, follow safe water bath canning procedures (see trusted sources for details).

• Cowboy Candy is amazing on cream cheese crackers, burgers, and pulled pork sandwiches—or just by the spoonful!

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Why is this recipe the best?

There are quite a few recipes online, but I’ve noticed that most of them are lacking in some crucial steps when making. Don’t get me wrong, making it is easy, but you must get the timing and the ingredients right for the best results.

This simple homemade recipe for candied jalapenos, often known as cowboy candy, is great for snacks or desserts since it’s sweet with just a hint of spice.

They have a nice balance of spice and sweetness. They are essentially sliced jalapenos preserved in a seasoned simple syrup and are excellent for cornbread, guacamole, and cocktail garnishes.

Tips for Making The Candied Jalapeños (Cowboy Candy)

These are the tips for candied jalapenos that will be useful. 

Cool things down. The seeds and membrane from the jalapenos can be removed to lessen the heat a little bit if you like them to be a little less sweet and spicy. After removing the stems, twist and remove the seeds from each jalapeno by inserting a long peeler inside. After that, cut into rounds.

Avoid burning your nose or eyes. While chopping the jalapenos and moving them from the liquid to the jars, we strongly advise using gloves to protect your hands from the powerful odors.

If the peppers seem shriveled, don’t be alarmed. After boiling in the hot syrup, the peppers will shrink, but they will grow again after a few weeks of cooling in the tightly sealed jars.

How do you make use of Candied Jalapeños syrup leftovers?

You may also can syrup in half-pint or pint jars if you have any remaining, which is likely to happen. It tastes well in potato salad, as a coating over barbecued ribs, as a simple syrup in margaritas, etc.

How to store Candied Jalapeños (Cowboy Candy)

Store Candied Jalapeños in the refrigerator. When made as instructed, cowboy candy keeps for up to two months in the refrigerator.

Canning Candied Jalapeños: You may go one step further and can the cowboy candy for a longer shelf life. To do this, put the full, sealed jars in a canner with two inches of water on top of them. The water should come to a full rolling boil. Set the timer for 10 minutes for half-pints or 15 minutes for pints after it comes to a full rolling boil.

Use canning tongs to move the jars to a cooling rack once the timer goes off. Give them 24 hours to cool without being disturbed. Once completely cooled, label them and wipe them down with a clean, moist rag. They may stay fresh for up to a year in the pantry.

Nutrition

• Calories: 170 kcal
• Carbohydrates: 41g
• Protein: 1g
• Fat: 1g
• Saturated Fat: 9g
• Monounsaturated Fat: 1g
• Polyunsaturated Fat: 9g
• Sodium: 2mg
• Potassium: 89mg
• Fiber: 1g
• Sugar: 42g
• Calcium: 23mg
• Vitamin A: 175IU
• Vitamin C: 18mg
• Iron: 1mg

This Marry Me chicken recipe is delicious, flavorful, juicy, and covered in a rich parmesan sauce. This meal, which is seasoned with delicious herbs and sun-dried tomatoes, will dissolve in your mouth and make you wish someone would propose!

The taste of Marry Me Chicken is rich, flavorful, and creamy. It is stated that if you prepare this chicken meal for your lover, they will immediately ask to marry you.

Additionally, kid- and family-friendly, this creamy chicken is sure to satisfy! This delicious recipe requires a few simple ingredients and 30 minutes of your time to prepare.

Why the name “Marry Me Chicken”?

Although its exact origins are unclear, Marry Me Chicken lives up to its name. To put it simply, anyone you offer it to will proclaim, “Marry me!” The name “marry me chicken” refers to how delicious it is and how the flavors “marry” and make the dish taste even better.

You’ll only need one mouthful before you start craving more. This delicious chicken is covered in a flavorful sauce that is rich in cream, parmesan cheese, and herbs. The delicious sun-dried tomatoes steal the stage in the Marry me chicken recipe. Pasta is a great addition to this recipe since it helps the creamy sauce absorbent. Just wait till it reaches your lips—you’ll want to propose right now!

The nicest thing about this dish is how quickly it comes together and only requires one skillet! Whenever I’m rushing the kids to all of their activities on hectic weeknights, simple one-pan meals definitely come in handy.

The sweetest part is since it’s quick and delicious and easy to clean up, is this marry me chicken! If you serve it with buns and a salad, this will undoubtedly become a crowd-pleaser in your home.

Ingredients

• 16 oz boneless, skinless chicken breasts

• 1 Tbsp olive oil

• 3 Tbsp butter

• 2 tsp garlic, minced

• 3 Tbsp all-purpose flour

• ½ tsp salt, plus more to taste

• ¼ tsp black pepper

• 1 cup chicken broth

• ¾ cup heavy cream

• ½ cup grated Parmesan cheese

• ½ cup sun-dried tomatoes, drained and sliced

• 1 tsp Italian seasoning

• Fresh basil or spinach, for garnish (optional)

Instructions

1. Prep the Chicken:
   Slice the chicken breasts horizontally to create thinner cutlets. (If needed, lightly pound them with a mallet for even thickness.)
   Season both sides with salt and pepper.

2. Cook the Chicken:
   Heat the olive oil in a large skillet over medium-high heat.
   Add the chicken and cook for about 4–5 minutes per side, until golden and almost cooked through.
   Remove the chicken to a plate and set aside.

3. Make the Sauce:
   In the same pan, melt the butter over medium heat.
   Add the minced garlic and sauté for 30 seconds until fragrant (don’t let it brown).
   Sprinkle in the flour and whisk for 1 minute to form a paste (roux).

4. Finish the Sauce:
   Slowly whisk in the chicken broth, then the heavy cream, stirring constantly until smooth.
   Stir in the Parmesan, Italian seasoning, and sun-dried tomatoes.
   Simmer for 2–3 minutes, stirring often, until the sauce thickens slightly.
   Taste and adjust salt and pepper as needed.

5. Return Chicken to Pan:
   Add the chicken back to the pan, nestling it in the sauce.
   Reduce heat to medium-low and let simmer for 8–10 minutes, until the chicken is cooked through and the sauce is thickened.

6. Serve:
   Spoon the chicken and sauce over warm pasta or rice.
   Garnish with fresh basil or spinach if desired. Enjoy!

Tips

• For extra flavor, use oil-packed sun-dried tomatoes and add a spoonful of their oil to the pan.

• This sauce thickens as it cools—add a splash of broth or cream to loosen if needed.

• Also great with chicken thighs!

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How to Store “Marry Me Chicken”?

If this “marry me chicken” happens to have any leftovers, you will be overjoyed! It stays well in the refrigerator for another lunch or dinner.

In the fridge: You may keep leftover chicken there for up to three days in a shallow, airtight container.

Freezer: It’s better not to freeze this dish. The best outcomes are served the same day or after being chilled and warmed.

To reheat “Marry me chicken, cook this in the microwave in a pan over medium heat until the chicken is well heated.