Taiwanese Castella Cake

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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