Blue steak, commonly referred to as blue rare steak or extra rare steak, is a steak with a light outside searing and crimson inside. To achieve this, blue steak is cooked for a brief period. As a result, the steak is soft and supple, ideal for individuals who want a melt-in-your-mouth experience.

Understanding what blue steak is and how to prepare it is essential whether you’re getting ready to launch a butcher shop or searching for new methods to prepare the steaks in your restaurant. 

A blue steak can appear not even on the grill if you believe a rare steak was not cooked enough. A blue steak is prepared extremely rare and just shy of being served raw.

Since the myoglobin is oxygenated from the moment the meat is cut until you purchase it from the butcher, it becomes red when exposed to air and loses its blue tint. A blue steak is seared on the exterior and entirely red within, as opposed to a rare steak, which is seared on the outside and approximately 75% red inside. A blue steak doesn’t cook on the grill for very long.

Although other Blue stake recipes call for an internal temperature of 84F, I will not do that in this recipe, just out of concern for your safety. The steak’s inner temperature should not be more than 115F to 120F.

You might wonder if it’s safe to eat, given how uncooked the steak tastes and how it tastes. We’ll get to that shortly, but first, let’s look at the origin of the name “Blue Steak.”

Why Is It Called a Blue Steak?

Here, we’ll be upfront with you. Although it’s difficult to give a precise response, we know some of the motivations for the name. These are several hypotheses; however, not all are supported by evidence.

First Reson: Blood Oxygenation

Some claim that the first time the flesh is chopped, it turns blue. The meat’s blue tint changes to a rich scarlet after being out in the air for a while.

That theory is based on the fact that human blood contains oxygen. Our arteries are red because the blood has oxygen, but our veins are blue because the blood does not. This makes sense initially, but it also means that a blue steak will bleed when sliced.

This is when the notion is disproven since cooked flesh does not bleed. Myoglobin, not blood, emerges from your delicious steak when you cut it.

Second Reason: The Blue Sheen

According to this notion, the steak’s oils have a blue sheen that gives the impression that the inside is cool or blue.

In other words, it’s merely giving the steak a fancy name based on what some could mistake for a blue shine. Are you as skeptical about that as we are?

Third Reason: French “Au Bleu”

I believe that this is the most plausible hypothesis. Fish that has just been caught and cooked is known as Au Bleu in French culture.

Cooking fish with a combination of herbs and vinegar is particularly frequent when preparing trout. The technique is known as “Au Bleu Trout.”

The phrase “blue” or “bleu” steak is used when a steak is barely cooked to the point that it still appears raw.

Blue Steak Taste

Now when you’re ready to eat, what flavor should you anticipate? Your bite will feel reasonably normal for the initial half of it. You’re chewing into a steak with a well-seasoned, brown-seared surface that is identical to any other steak.

When you reach the “bleu” interior, the unique adventure begins. You might be surprised by the abrupt change from warm, flavorful meat to a chilly middle. Sometimes people describe it as spongy because it lacks the juicy bite you receive when you bite into a medium-rare steak.

The flavor is distinctive, but not everyone will enjoy it. Like Sushi, for example, some folks just don’t like sushi, but others love it. Blue steak has ardent supporters who believe it to be the finest steak available. Not every meat lover will immediately like this, in general. Since this is an acquired taste, it could take some time. However, with my delicious cheese sauce recipe, I’m sure you’ll love it. 

Is it safe to eat Blue Steak?

No one wants a wonderful steak supper ruined by an unnecessary ER visit due to E. coli contamination. The quick answer to whether it’s safe to eat blue steak is unambiguous “yes,” and here’s why.

Researchers at the University of Nottingham tested whether consuming a steak laced with E. coli bacteria would result in the bacteria remaining after the meat was cooked to a rare temperature (source BBC).

They discovered that, although there was still bacteria in the steaks after the slices were removed off the grill, it was due to the serving tongs and not the brief time there. No E. coli was found in the meat when the blue steaks were turned using sanitized tongs. 

Consuming a carefully prepared blue steak is safe, even though eating raw or undercooked food can be hazardous. Steaks should be served with an interior temperature that is at least 140 ℉ for maximum safety.

And although rare steaks are frequently served below this temperature, you might want to include a disclaimer on your menu informing customers that eating undercooked or raw meats, shellfish, poultry, seafood, or eggs increases the risk of contracting a foodborne disease.

Safety Advice for Blue Steak

Blue steaks need to be cooked according to food safety regulations in order to be safe to eat. For instance, after handling raw meat with tongs, you should carefully wipe and sanitize them to prevent disease.

To ensure that pathogens like E. coli are eradicated, you should also ensure that your steak’s exterior is properly seared before serving.

What is Black and Blue Steak or Pittsburgh Blue Steak?

A Pittsburgh blue steak or a Pittsburgh-style steak are other names for black and blue steaks. The Pittsburgh steel mills during the industrial period are where the moniker “Pittsburgh steak” originated.

According to legend, employees at steel mills used to bring steaks to work for lunch and cook them on the hot plant machinery. The workers could cook the steaks during their brief lunch breaks since the heated industrial equipment instantly charred the surface of the steak while leaving the interior crimson.

You might also like this recipe: Blackstone Griddle T-bone Steak Easy Recipe

The Best Cuts for Blue Steak

The fat in a steak dissolves during cooking, and the crystal is broken down. A blue rare steak is cooked for a short time, which results in slight melting of the fat. Therefore, the best choices for cooking blue steak are lean slices with low fat. When preparing your blue steak, you could choose to use one of the following cuts:

Sirloin Tip – The round, the area behind the cow’s back leg, is where the sirloin tip is cut. This cut is less soft than tenderloin and flat iron steaks because of the position of the cut, which contains some weight-bearing muscle. This sirloin tip offers a superior alternative to blue steak since it is flavorful and still pretty soft.

Tenderloin – Tenderloin is a cut taken from the cow’s loin. There is hardly any fat or tissue on the wound since this body area is not a muscle-bearing area. Due to its extreme tenderness, tenderloin is one of the best beef cuts for blue steaks.

Chuck or Shoulder (flat iron steaks) – A cow’s chuck or shoulder portion is where flat iron steaks are sourced from. According to many, the second-most tender cut after the tenderloin is flat iron steak. Because they were thought to be of poor quality and worthless, flat iron steaks were formerly referred to as “butler steaks.” Recent developments have made it possible to remove connective tissue from the cut, creating the soft flat iron we are all familiar with today.

Ingredients You Will Need For Blue Steak with Cheese Sauce

The steak and cheese sauce, which is made with Gorgonzola, Pecorino Romano, and heavy cream, are the three fundamental components of this recipe. Don’t worry if you dislike blue cheese or want to substitute another sauce or seasoning! The recipe for the steak component works well on its own.

For the Blue Steak:

Sirloin Steak: I used sirloin, sliced to a thickness of 1.5 to 2 inches. (Other steak alternatives are listed below.)

Olive oil and butter: When used together, the butter may cook at a higher temperature and imparts a deep, robust taste to the steak.

Rosemary: To balance the richness of the steak and butter, a sprig of fresh rosemary offers a strong, earthy flavor.

Thyme: Thyme is a herb that is frequently used in beef-based meals. Thyme will simply balance the flavors and provide a touch of depth that only herbs can offer, whether it is used fresh or dried.

Garlic: You’ll need an entire head of garlic for this recipe!

Salt and Pepper: And, of course, salt and pepper for seasoning. 

For the Cheese Sauce 

Heavy Cream: A silky cheese sauce’s ideal foundation is heavy cream.

Blue cheese: The blue cheese of your choosing, such as Gorgonzola.

Pecorino Romano: Pecorino Romano will blend amazingly with this sauce. 

Salt and pepper: For seasoning the sauce

I strongly advise using a kitchen timer or the clock application on your phone to time this steak because it just has to be cooked for a minimum period. If you exceed the allotted time, you could still get a delicious rare steak, but it won’t be blue.

STEP 1: Let the steak rest. Start by grabbing your steak 30 minutes in advance and leaving it out to reach room temperature. As a simple dry rub, season the steak with salt and pepper while doing it.

STEP 2: Sear the first side of the steak. Set a large cast-iron pan over high heat after 30 minutes. The pan must be quite hot. Place the steak in the pan when the oil starts to smoke after you’ve added a tablespoon of it. To get a decent sear, it has to cook for 2 minutes and 30 seconds on the first side.

STEP 3: Add butter, garlic, rosemary, and thyme to the steak as it is seared on the second side. After the 2 minutes and 30 seconds are up, carefully turn the steak and add the butter, rosemary, and garlic head to the pan. Cook the steak for precisely 2 minutes, basting it often with butter and pan juices.

STEP 4: More rest. After removing the steak from the pan, place it on a fresh serving dish. At room temperature, it needs to rest for 35 minutes. It can be lightly tented with foil if you need to cover it.

STEP 5: Prepare the Cheese Sauce. Making the blue cheese sauce involves combining the cheeses and cream in a small pot over low heat while the steak rests. Once the ingredients are well blended into a sauce, stir in salt and pepper to taste. Remove the heated sauce from the stove.

Serve and enjoy! With your chosen side dishes, serve the cheese sauce and blue steak.

Expert Tips for the Best Blue Steak Recipe

These are my top recommendations for preparing blue steak at home. There are definitely oddities in this strange recipe! Who knew, for instance, that a great blue steak should be lean rather than marbled? Right, continue reading for that advice as well as more.

Steer clear of marbling: Typically, a nice steak is tender and has good marbling. Why? Because throughout the cooking process, the marbled fat melts, hydrating and tenderizing the steak.
Yum! However, since the steak won’t be cooked for very long in this instance, the fat won’t melt. If you’re cooking blue, avoid a well-marbled steak to avoid dealing with chewy, unrendered white fat.

Don’t Skip the Rest Time: If you cook a blue steak straight from the refrigerator, the inside will probably be chilly. A sufficient rest time before cooking will bring the flesh to room temperature, giving you a warm but still blue steak.

Be prepared for smoke: A screaming hot pan is necessary for a nice sear that leaves the interior of your steak blue. This indicates that you may anticipate cooking in a lot of smoke, which is fantastic! Make sure the exhaust fan on your stove is functioning.

Add the Cheese Sauce: Since the steak doesn’t have time to marinate or acquire a strong taste in any other way, it makes a delicious companion for a beautiful sauce. Pecorino Romano, blue cheese, and blue steak? Yes, they are a perfect fit.

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Blue Steak with Cheese Sauce Recipe

Ingredients

For the Blue Steak:

• 2 pounds of sirloin steak
• 1 TBSP of olive oil
• 4 TBSP of butter
• 1 rosemary sprig
• 2 tsp of fresh thyme, chopped
• 1 garlic head, cut crosswise in half
• Salt and pepper

For the Cheese Sauce:

• 1 cup of heavy cream
• ⅔ cup of blue cheese
• ¼ cup of Pecorino Romano cheese
• Salt and pepper

Instructions

For the Blue Steak

• Rub the blue steak with salt and pepper, then let it aside for half an hour to come to room temperature.
• Set a large cast-iron pan on high heat. Add a spoonful of olive oil. The steak should be placed in the skillet when the oil begins to smoke and cook for precisely 2 minutes and 30 seconds.
• Carefully rotate the steak once the required time has passed. Next, butter, rosemary, thyme, and garlic, should all be added to the skillet. Cook for precisely two minutes, and baste the steak often with butter and pan juices.
• Use an instant-read thermometer to determine the steak’s temperature. When it reads 115 degrees Fahrenheit, it’s cooked. When you lightly push the steak, your index finger will feel soft and spongey.
• The steak should be taken from the skillet and put on a fresh tray or serving dish. Allow it to rest for 35 minutes at room temperature under a loose foil tent.

For the Cheese Sauce

Melt the cheeses and cream in a small saucepan on low heat while the steak rests. Cheese and cream are cooked while being constantly stirred. Add pepper and salt to taste when seasoning.

Nutrition

• Calories: 700kcal
• Carbohydrates: 2.1g
• Protein: 57g
• Fat: 51g
• Saturated Fat: 28g
• Monounsaturated Fat: 16g
• Polyunsaturated Fat: 2g
• Trans Fat: 0.4g
• Cholesterol: 248mg
• Potassium: 886mg
• Sodium: 451mg
• Fiber: 0.04g | Sugar: 2g
• Vitamin A: 1370IU
• Vitamin C: 1mg
• Calcium: 206mg
• Iron: 4mg

Conclusion

Since blue steak is the finest and most delicate way to cook a steak, it is a must-have item on the menus of steakhouses and eateries. Now you can make it at home with this amazing cheese sauce. Just be careful and follow the safety guidelines on cooking the meat. 

So, if you’ve liked this Blue Steak recipe, please share it with your friends on your social media, and be sure to let me know how you like the recipe in the comments section. 

A simple Italian sponge cake, “pan di Spagna” is flavored with lemon zest or vanilla. Eggs, sugar, and flour are the only components needed to make it. No dairy products, butter, oil, or baking powder!

You will consistently produce a superb sponge cake if you follow my directions and advice.

This traditional sponge cake serves as the ideal foundation and fundamental component of Italian pastries like zuccotto, cassata, and Zuppa Inglese. It may be eaten on its own or as a simple sweet treat when dusted with confectioners’ sugar.

Or a layer cake can be made from this light sponge cake. Simply divide it in half, and then cover the bottom layer with sugar syrup.

Then, fill it with your preferred cream filling, such as chocolate ganache, whipped cream, pastry cream, or jam.

Yes, it is a simple sponge cake that you can flavor and decorate any way you choose.

What is Pan di Spagna (Italian Sponge Cake)?

Pan di Spagna literary translates to sponge cake. Italian sponge cake is straightforward with just three ingredients: eggs, flour, and sugar—simple ingredients, just like in this irresistible Canestrelli cookies. 

Pan di Spagna Sponge Cake History

The sponge cake was first known as Pâte Génoise, or Genoese pasta, in the middle of the 18th century. The Genoese envoy sent an invitation to renowned Italian chef Giobatta Cabona to travel to Madrid and arrange a dinner for the Spanish court.

In honor of the court, he created an exceptionally light cake known as pan di Spagna. The original recipe has been slightly streamlined and tweaked over time.

Initially, the cake was heated by adding all of the ingredients to a dish set over a pot of simmering water (bain-marie or water bath). Sponge cake may be made in five different ways: two hot, two cold, and one using emulsifiers.

Check out this ricotta-filled Sicilian Cassata cake for even older Italian cake that dates back to the 10th century. 

What distinguishes Genoise cake from Pan di Spagna sponge cake?

Eggs, sugar, and flour are the only three components required to make a real sponge cake. The same components are used to make Genoise cake; however, the cake batter is enhanced by the melted butter. Both cakes originate in Italy.

You might also like this Italian recipe: How to Make Authentic Maritozzi

Recipe for Italian sponge cake (Pan di Spagna)

An Italian sponge cake is a fluffy, light dessert that uses whipped eggs to create its texture.

Numerous Italian delicacies, including tiramisù, cassata, Zuppa Inglese, and zuccotto, use it as a basis. However, it’s also delicious on its own, coated with confectioner’s sugar and stuffed with cream, fruit, and preserves.

This airy cake has to be brushed with flavoring syrups, fruit juice, coffee, or liquors before the filling is added because it tends to be on the dry side.

Before beginning, please carefully read my instructions and suggestions.

Ingredients and suggested substitutions for Pan di Spagna

For this Italian dessert, just three ingredients are required. Salt and flavoring are optional.

• Eggs: The eggs’ temperature should be at room temperature rather than cold from the refrigerator. Take them out 40–50 minutes before beginning the preparation, or briefly soak them in a dish of warm water. Extra-large eggs, about 2.5 ounces (70 grams) with the shell or 2 ounces (60 grams) without the shell, are required in the original recipe. I only have huge eggs, which is a question I frequently get. So what do I do? Use them; without the shell, there is no need to modify the recipe if they are not considerably smaller, 1.70-1.90 ounces (50-55 grams).
• Sugar – Caster or granulated sugar is best for Italian sponge cake.
• Flour – Low-protein flour, such as cake flour or plain flour, is preferable. You may create it at home or use all-purpose flour if it isn’t sold in stores. Self-raising flour should not be used in place of cake flour. This recipe turned out perfectly when I attempted it with a gluten-free flour mixture.

Flavoring is optional for Italian sponge cake; however, it can help to hide the eggy taste. Vanilla essence, orange zest, grated lemon, almond taste, etc., are all options.

To enhance all tastes, add SALT.

You might also like this Italian recipe: Famous Sicilian Cannoli Authentic Recipe.

How to Make the Best Pan di Spagna – Italian sponge cake

Three easy steps. Please read this carefully:

Egg Mixture: Combine the sugar and eggs in a mixing bowl and whisk until the mixture is thick, quadrupled in volume, and has a lemon color (till it reaches the ribbon stage). Typically, it takes 10 to 15 minutes. Both a stand mixer and a hand mixer are acceptable. This procedure will take a little bit longer if you use a hand mixer.

Flour:  Sift the flour into the egg mixture in third- or small-amount-at-a-time increments. Carefully fold it, including the bottom of the mixing basin. Try to be as gentle as possible to avoid deflating the egg mixture. For this phase, just a wooden spoon or a spatula should be used, not a mixer or a whisk.

Bake the cake: Bake for 40 minutes, then turn off the oven and let it cool for 10 minutes, with the door slightly open, using a wooden spoon to prevent the sponge cake from inflating. The cake should then be taken out of the oven, allowed to rest for an additional ten minutes in the pan, and then turned upside-down on a cooling rack to finish cooling.

Here are a few tips for the best outcome!

• The egg mixture should be beaten for at least 10 to 15 minutes. Air is included in the process at this point. The eggs should grow three times larger and develop a light golden color. Do not overwork them; instead, quit when you reach the ribbon stage. How do you tell when you’ve progressed to the ribbon stage? I discussed it in the section above.
• Gently fold – Sift the flour over the egg mixture, a little at a time, and gently stir with a spatula or wooden spoon until combined. Too much flour will cause it to settle to the bottom of the basin. The cake will be thick and deflate if you don’t fold it gently.
• Prevent abrupt temperature fluctuations – Don’t open the oven door for at least half an hour while baking to prevent the cake from deflating. After the cake has finished baking, turn off the oven, but leave the cake inside for 5–10 minutes with the door slightly open with a wooden spoon.
• When slicing the cake, do it with a serrated knife while it is cooled. Preparing it the day before is best, as it is covered in plastic wrap and put it in the refrigerator for the night. You have up to three days to prepare!

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Italian Sponge Cake Recipe (Pan di Spagna)

Learn how to make the traditional Italian sponge cake by following this recipe, which only calls for three ingredients (pan di Spagna). You will adore this dairy-free, light, and fluffy cake. Take it simply for your afternoon tea or make a perfect holiday cake.

Ingredients

• ½ Cup + 2 TBSP of granulated or castor sugar (120 grams)
• 4 eggs, large
• pinch of salt
• 1 tsp of lemon zest or vanilla extract (optional)
• 1 cup + 1 TBSP of sifted cake flour (use all-purpose flour if you don’t have cake flour)

Instructions

• Set the oven’s temperature to 335 °F (170 °C).
• Use baking spray or butter and flour a pan that is 8 inches (20 cm) in diameter.
• Beat the eggs, salt, sugar, and lemon zest in a stand mixer bowl with a whisk attachment until extremely frothy and light yellow, approximately 10 to 15 minutes on medium or high speed.
• Let some batter fall into the bowl to see whether it has been sufficiently beaten. It is prepared if it continues to be “standing” on top.
• Sift small amounts at a time of flour over the egg mixture and gently fold it in with a wooden spoon or spatula to combine. Avoid overmixing to prevent deflating the batter.
• In the prepared pan, pour the batter. Keep it as is, don’t smooth the top or smash the pan on the counter!
• Bake for forty minutes or until a toothpick inserted in the center of the cake comes out clean. (Keep in mind: wait the first 30 minutes before opening the oven.)
• After turning off the oven, leave the cake inside for 5 to 10 minutes to allow it to cool down gradually. To keep the door slightly ajar, use a wooden spoon.
• The sponge cake should be taken out of the oven and allowed to cool for another 10 minutes; then, the edges should be loosened with a knife so that it can be turned upside down on a wire rack to cool entirely.

Italian Sponge Cake Serving Recommendations

• Add whipped mascarpone, jam, and fresh berries to the top layer.
• Stuff it with chocolate ganache, pastry cream, whipped cream, or lemon curd.
• Use it to make tiramisu or British trifles by cutting them into squares.

How to store Pan di Spagna?

• The Italian sponge cake should be kept in the refrigerator for a few days before using.
• It may also be frozen and kept there for up to three months if it is well-wrapped in cling film. When necessary, return it to ambient temperature or defrost it overnight in the refrigerator.

FAQs

Why did my baked sponge cake collapse?

It’s not fully baked. To get a rich, golden-brown top on your cake, try extending the baking time by three to five minutes.

• You added too much air and over-mixed the sugar and eggs.
• You interrupted the baking process by opening the oven door.
• You excessively over-mixed when folding the flour.

Why is my sponge cake so dry?

You overcooked the food. The temperature in the oven was too high. Keep in mind that every oven is unique.

Can I add food coloring to the sponge cake at any time?

After beating the eggs for 5–7 minutes, add food coloring.

Can I make this sponge cake using a gluten-free flour mix?

You can, indeed. When I previously attempted it, the cake turned out perfectly.

I don’t have large eggs for Italian sponge cake, what should I do?

Don’t worry about it if your eggs aren’t noticeably reduced in size—suppose let’s they weigh 50–55 grams (1.76–1.94 ounces) without the shell. The cake turned out fantastic when I previously used them.

Can I use fondant to cover a sponge cake? Can I bake a cake with two tiers?

This cake is ideal for stacking and/or being coated with fondant. It doesn’t need to be leveled because it comes out completely flat.

Can I use this recipe to make cupcakes?

The recipe on the recipe card, which calls for 4 eggs, should yield about 12 cupcakes. They should bake for 18 to 20 minutes at 355 degrees F (180 degrees C).

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.

Share the image below to your Pinterest board if you like this Taiwanese Castella Cake Recipe!

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