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 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. And 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!
Ingredients you’ll need for Taiwanese castella cake
Cake flour – While all-purpose flour is an option, cake flour is preferable due to its lower gluten content. It results in a softer, fluffier cake.
Large eggs – Large eggs are the basis for this Taiwanese castella cake. Adjust as necessary if you’re using different-sized eggs. Richness is added to the cake by whipping the egg yolks into a meringue.
Neutral Oil – It is very important that you use neutral oil for Castella cake, you are free to use any neutral oil. This gives the cake some more richness and fat, which keeps it moist.
Unsalted butter – Because it’s lighter and keeps the cake incredibly moist, Taiwanese castella is typically made with simply oil. However, we also decided to use additional melted butter because we wanted to give the cake a little more taste.
Whole milk – Whole milk was used to thin out the batter. Milk also gives the cake some more taste. Additionally, you can use 2 percent and other types of low-fat milk.
Sugar – Granulated sugar will serve as the cake’s sweetness and also aid in making the meringue more sturdy.
Vinegar – White vinegar, lemon juice, or cream of tartar are all acceptable substitutes. Meringues can be stabilized with a little acid. Use around 1/8 teaspoon of cream of tartar per egg white if you’re using it. Use the same quantity, or up the lemon juice to 1 tablespoon.
Vanilla extract – Vanilla extract is a flavor that is entirely optional but is very recommended.
How to Make Castella Cake
Ok, we’ll go through the steps for making castella cake, however, for the full instructions with measurements see the recipe box below.
Step 1: Prepare the tools and pre-heat
Prepare an 8 x 8 × 3-inch square pan with parchment paper and preheat the oven to 300°F. Prepare also a pan or tray bigger than the pan for the water bath with hot water. If you’d like, you may pre-heat the water bath in the oven.
A water bath is a container filled with hot water that is used to bake or prepare food in smaller containers. This enables the meal or cake to be softly cooked or baked.
Use a piece of parchment paper that extends 1/2 inch over the baking pan. You may then remove the castella cake more easily if you do this.
Step 2: Making the batter base
Sift the cake flour to get rid of any clumps and add it to a large mixing bowl. While whisking, add the oil and melted butter and incorporate well.
Include the whole milk and mix well. The vanilla and egg yolks are then added. Combine well after mixing. Place aside.
Step 3: Creating the meringue
Place the egg whites and white vinegar in another bowl. Beat the egg whites with a hand mixer on medium-high speed for one to two minutes, or until foamy.
After the egg whites have begun to foam, gradually add more sugar until all of it has been incorporated. Reduce the speed to medium and keep beating the egg whites until they reach a medium peak.
As you raise the mixer and the meringue creates a peak with a small hook, you’ll determine that it’s a medium peak. Mix the base batter with a third of the meringue, gently folding it in using a rubber spatula in a letter “J” pattern. A third of the meringue at a time, repeat the process two more times. Between each addition of the meringue, ensure to scrape the bowl’s bottom and sides.
Step 4: Baking Castella Cake
After distributing the cake batter evenly across the prepared square cake pan, shake it slightly. Next, give the pan a hard whack on the counter to aid in popping any large bubbles.
Put the cake pan inside the water bath that has been prepared, and bake it for 60 to 70 minutes (or more if required), or until the surface is golden brown and a toothpick inserted into the middle comes out clean.
Turn your oven to the high broil setting if the cake’s top isn’t as black as you’d like. The cake should be removed as soon as the required color is attained after broiling. The cake may quickly transition from golden to burned, so keep an eye on it!
Take the cake out of the oven and allow it to cool briefly. After that, pull the parchment to extract the cake from the pan. Remove the parchment carefully, then cut the cake to the appropriate size.
Taiwanese castella cake served hot will be extremely jiggly and also very eggy. For the finest flavor, let the cake rest fully if you don’t mind a little deflation. Even better, cool it first before serving.
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 has a dense layer at the bottom because the meringue was likely not well whipped. Ensure the meringue is whipped to a medium peak.
Share the image below to your Pinterest board if you like this Taiwanese Castella Cake Recipe!
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.
- 10 eggs, large
- 4.5 oz of cake flour (130 grams)
- ½ cup of unsalted butter melted (70 grams)
- ½ cup of oil, neutral (70 ml)
- 1 cup of whole milk, room temperature (120 ml)
- 3 tsp of vanilla extract
- 1 cup of granulated sugar (120 grams)
- 2 tsp of white vinegar (lemon juice or cream of tartar works too)
Step 1: Pre-heat and prepare the tools
- Set a pan measuring 8 × 8 x 3 inches on a baking sheet and preheat your oven to 300°F. Prepare a bigger oven-safe tray or pan and some boiling water as well for the water bath.
Step 2: Make the batter base
- Sift the flour to get rid of any lumps and add it to a large mixing bowl. While whisking, add the neutral oil and melted butter. Once the batter seems smooth, add the whole milk and stir just until incorporated. Mix in the egg yolks and vanilla after adding them. Put aside.
Step 3: Making the meringue
- In a second large mixing bowl, combine the vinegar and the egg whites. The egg whites should be beaten on a hand mixer at a medium-high speed until foamy. As you continue to mix on medium-high speed, gradually add the granulated sugar, stopping when all of it has been incorporated.
- Slow down the speed and whip the meringue until it reaches a medium peak. When you raise the mixer and the meringue creates a peak with a tiny hook, you’ll recognize its medium peak.
- Put 1/3 of the meringue into the batter foundation that has been made. To integrate the meringue, gently fold the mixture in a “J” shape using a spatula. With the leftover meringue, repeat the process twice more. Be sure to fold the final mixture till the meringue is thoroughly mixed and the batter’s coloring is consistent. Be sure to scrape the bowl’s edges and bottom as well!
Step 4: Baking Taiwanese castella cake
- The batter should be evenly distributed by shaking it after being poured into the prepared cake pan. To remove any larger air bubbles, give the pan a solid tap on the counter.
- Insert the square cake pan inside the bigger pan or tray and into the oven. Fill about a 1/4 to a 1/2 of the way up the square pan’s edges with boiling water into the outer pan.
- Bake the castella cake for approximately 65-70 minutes, or till a toothpick inserted into the center of the cake comes out clean. Take the cake out of the oven.
Step 5: Cut and Serve Taiwanese castella cake
- Allow the Tawainese castella cake to chill for a bit before taking it from the cake pan. Remove the parchment paper from the cake and cut it into eight equal portions, or according to your preference.
- The cake is most jiggly when it is still warm, although it will taste fairly eggy. As the cake starts to cool, it will deflate somewhat and become less jiggly. When completely cooled or chilled, the cake will taste significantly better. It is delicious by itself or with whipped cream and fruit.
How to store Taiwanese castella cake
- Once the Taiwanese castella cake has cooled down, each slice can be individually wrapped in plastic wrap or stored in airtight containers. They may be stored in the refrigerator for up to seven days and in the freezer for up to two months.
- Serve at room temperature or cooled. If the cake is frozen, allow it to thaw overnight in the refrigerator or at room temperature. Interestingly, castella cake tastes wonderful even when frozen. Check it out!
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.
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.
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