Taiwanese Castella Cake
Taiwanese Castella Cake is a intermediate Taiwanese recipe that serves 8. 280 calories per serving.
Prep: 1 hr 30 min | Cook: 30 min | Total: 2 hrs 10 min
Cost: $3.70 total, $0.46 per serving
Ingredients
- 6 large Eggs (Allow to reach room temperature before use to avoid cold dough and an undercooked texture.)
- 60 grams Unsalted butter (Melt and hold at roughly 50 °C until mixing.)
- 70 grams Cake flour (Stir into the hot melted butter and mix thoroughly.)
- 1 teaspoon Vanilla extract (Optional, but recommended to mask the egg odor.)
- 90 grams Granulated sugar (Begin by adding it while whisking the egg whites until a fine, foamy meringue forms.)
Instructions
Gather all required ingredients and kitchen equipment.
Allow six large eggs to reach room temperature (about 25 °C) to prevent a cold dough and a half‑cooked texture. Preheat the oven to 150 °C. Line an 18 cm square cake pan with parchment paper, extending the paper up the sides to a height of 9 cm. Seal the removable bottom with plastic wrap and aluminum foil to keep water out during the water bath.
Time: PT20M
Temperature: 25-27°C
Melt the butter and blend it with the cake flour.
Melt 60 g of unsalted butter in a saucepan or in the microwave. Keep the butter warm at roughly 50 °C. While it’s still hot, whisk in 70 g of cake flour until a smooth paste forms.
Time: PT10M
Temperature: 50°C
Fold in the egg yolks and vanilla extract.
Incorporate the six egg yolks into the butter‑flour blend, whisking thoroughly until the mixture becomes smooth. If desired, stir in a teaspoon of vanilla extract to neutralize any egg aroma and boost flavor.
Time: PT5M
Whisk egg whites with sugar until a glossy meringue forms.
In a clean mixing bowl, combine 6 egg whites with 90 g granulated sugar from the start. Beat them together until a soft, fine‑foamed meringue forms. The meringue should be softer than stiff peaks—just pliable—to prevent cracks during baking.
Time: PT25M
Fold the meringue into the batter.
Using a rubber spatula, gently fold the meringue into the butter‑flour‑egg‑yolk blend. Start by whisking the ingredients together, then finish the incorporation with the spatula to keep the batter light and airy. The finished batter should be soft and drip slowly when the spoon is lifted.
Time: PT10M
Prepare the cake pan and bake it in a bain‑marie.
Transfer the batter into the prepared 18 cm square pan and smooth the surface gently. Place the cake pan into a larger roasting pan or baking tray. Pour 80 °C hot water into the outer pan, filling it to about halfway up the sides of the cake pan to create a water bath. Bake in the preheated oven at 150 °C for 30 minutes.
Time: PT35M
Temperature: 150°C
Allow to cool, then remove from the pan.
Remove the cake from the oven and promptly lift it out of the water bath. Carefully peel away the parchment paper. The cake will be jiggly and will begin to deflate as it cools. Let it cool slightly before serving or layering with whipped cream.
Time: PT10M
Nutrition Facts
- Calories
- 280
- Protein
- 7g
- Carbohydrates
- 30g
- Fat
- 15g
- Fiber
- 0.5g
Dietary info: Vegetarian, low-calorie
Allergens: Eggs, Butter (dairy), Gluten (cake flour)
Ingredient Substitutions
- Instead of Eggs: Vegan egg replacer
- Instead of Unsalted butter: Vegetable oil (same quantity)
- Instead of Cake flour: All‑purpose flour, sifted (less than ideal)
- Instead of Vanilla extract: Vanilla bean paste, Almond extract
- Instead of Granulated sugar: Superfine sugar, Caster sugar
Equipment Needed
- 18‑cm square cake pan with a removable bottom
- Mixing bowls
- Whisk
- Silicone spatula
- Measuring cups and spoons
- Use a saucepan or a microwave‑safe bowl.
- Thermometer (optional)
- Baking parchment
- Cling film and aluminum foil
- A sizable roasting pan or a deep baking tray
Critical Steps — Do Not Skip
- Let the eggs come to room temperature before you begin.
- Maintain the melted butter at roughly 50 °C as you blend it with the flour.
- Beat the meringue until soft peaks form, avoiding over‑beating to stiff peaks that can cause cracks.
- Bake the cake in a water bath set to 80 °C, then bake at 150 °C for 30 minutes.
- Seal the removable pan base to keep water out.
Chef Tips from the Video
- Use room‑temperature eggs to boost meringue volume and create a smoother batter.
- Incorporating vanilla extract muffles the egg aroma and boosts the flavor.
- A light, airy meringue is the secret to a tender, crack‑free cake.
- Utilize a bain‑marie set to 80 °C for gentle baking, ensuring a tender, moist texture.
- Take the cake out of the pan and parchment paper immediately after baking to prevent sogginess.
Troubleshooting
The cake develops cracks on its surface after baking.
Do not over‑whip the meringue; stop at soft peaks. Keep the water bath at roughly 80 °C, not at a boil.
The cake collapses excessively after baking.
This is typical; the cake should wobble and will settle as it cools. Prevent abrupt temperature shifts when removing it from the oven.
Moisture seeps into the cake from the bottom of the pan.
Ensure the removable bottom of the pan is tightly sealed with plastic wrap and aluminum foil.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended due to delicate texture.
Room temperature: Keep covered and consume within 1 day for best freshness.
Make-Ahead Tips
- Prepare the batter and bake the cake a day in advance; keep it wrapped at room temperature.
- Incorporate whipped‑cream layers immediately before serving to achieve optimal texture.
Frequently Asked Questions
What is the cultural significance and history of Taiwanese Castella Cake in Taiwanese cuisine?
Taiwanese Castella Cake originated from Portuguese sponge cake introduced during the 16th‑century trade, and it was adapted in Taiwan to become a beloved street‑food dessert. Over time it became a symbol of comfort and celebration, often enjoyed with tea. Its light, buttery texture reflects Taiwan's blend of foreign influences and local tastes.
What are the traditional regional variations of Taiwanese Castella Cake in Taiwan?
In northern Taiwan, the Castella is often made with a higher butter content for a richer crumb, while southern versions may incorporate sweet potato or taro puree for added flavor. Some coastal areas add a hint of citrus zest, and in Tainan the cake is sometimes baked in a tin mold to create a slightly denser texture. These regional tweaks showcase local ingredient preferences.
What is the authentic traditional way Taiwanese Castella Cake is served in Taiwan?
Traditionally, Taiwanese Castella Cake is served warm, sliced into bite‑size squares, and dusted lightly with powdered sugar. It is often accompanied by a cup of oolong tea or fresh milk. For special occasions, it may be layered with freshly whipped cream or fresh fruit to add richness.
What occasions or celebrations is Taiwanese Castella Cake traditionally associated with in Taiwanese culture?
Taiwanese Castella Cake is a popular treat during Lunar New Year, temple festivals, and birthday celebrations because of its soft, auspicious texture. It is also a common snack sold at night markets during the Mid‑Autumn Festival. Its ease of sharing makes it a favorite for family gatherings.
How does Taiwanese Castella Cake fit into the broader Taiwanese cuisine tradition?
The cake exemplifies Taiwanese cuisine’s love for light, airy sweets that complement strong tea flavors. It reflects the island’s history of integrating foreign techniques—like the Portuguese sponge method—into local culinary practice. As a street‑food staple, it bridges home cooking and snack culture in Taiwan.
What are the authentic traditional ingredients for Taiwanese Castella Cake versus acceptable substitutes?
Authentic Taiwanese Castella Cake uses eggs, unsalted butter, cake flour, granulated sugar, and a splash of vanilla extract. Acceptable substitutes include using clarified butter for a cleaner flavor, or replacing a portion of cake flour with low‑protein pastry flour for extra tenderness. However, substituting oil for butter or using self‑rising flour will change the classic texture.
What are the most common mistakes to avoid when making Taiwanese Castella Cake at home?
Common errors include over‑beating the egg whites, which can cause a dry crumb, and opening the oven door during baking, which collapses the rise. Using the wrong pan size—such as a deep cake tin—prevents the characteristic flat, even surface. Also, neglecting the water bath can lead to a cracked top.
Why does this Taiwanese Castella Cake recipe use a water bath instead of direct oven baking?
A water bath provides gentle, moist heat that keeps the batter from forming a hard crust too quickly, allowing the cake to rise evenly and stay ultra‑moist. This method mimics the steam‑baking technique used in traditional Japanese Castella, preserving the delicate crumb. Direct oven heat can dry out the cake and cause uneven browning.
How do I know when Taiwanese Castella Cake is done cooking and what texture should I look for?
The cake is done when the top is lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The surface should be smooth, slightly springy to the touch, and the interior should be airy, moist, and sponge‑like. If the cake pulls away easily from the pan edges, it is a good sign of doneness.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on cooking tutorials, but specific details about its specialization are not provided in the source information. Typically, channels that feature Taiwanese Castella Cake also cover Asian desserts and street‑food recipes. Viewers can expect step‑by‑step guidance for home bakers.
Last updated: August 21, 2026
