Taiwanese Castella Cake

A soft, moist, and fluffy Taiwanese castella cake made with butter, egg yolks, and a gentle meringue. Baked in a water bath to achieve a delicate texture and fine crumb. This recipe uses a 18cm square cake pan and yields a tender cake with a rich buttery aroma. Perfect served warm or layered with whipped cream for an indulgent treat.

IntermediateTaiwaneseServes 8

Printable version with shopping checklist

Source Video
1h
Prep
55m
Cook
14m
Cleanup
2h 9m
Total

Cost Breakdown

Total cost:$3.70
Per serving:$0.46

Critical Success Points

  • • Bring eggs to room temperature before starting.
  • • Keep melted butter warm at about 50°C when mixing with flour.
  • • Whip meringue to soft peaks, not stiff, to avoid cracks.
  • • Bake cake in an 80°C water bath at 150°C for 30 minutes.
  • • Seal removable pan bottom to prevent water ingress.

Safety Warnings

  • • Handle hot water carefully to avoid burns during water bath setup.
  • • Ensure pan is sealed well to prevent water leakage into batter.
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