Make Ahead

Taiwanese Castella Cake

June  7, 2021
4 Ratings
Photo by Ampp Tanatorn
  • Prep time 30 minutes
  • Cook time 1 hour 10 minutes
  • Serves 1
Author Notes

I baked this cake and failed for like hundreds of times. Eventually, I come up with the right proportion recipe!
This cake is super soft, jiggly touch, and mildly sweet. It would melt in your mouth as you eat it. You will not be able to resist the taste of soft eggs and sweet vanilla.
Try to bake this Taiwanese Castella Cake and you'll love it <3
Ps. This recipe is for 1/2 mold. You can multiply the ratio if you want to make the bigger one. —Ampp Tanatorn

What You'll Need
  • 40 grams Cake flour
  • 35 grams Butter (I use salted butter)
  • 30 grams Whole milk
  • 30 grams White granulated sugar
  • 2 Eggs
  • 1/4 teaspoon Vanilla extract
  • 1/4 teaspoon Cream of tartar
  1. Measure every ingredient in separate small bowls for preparation.
  2. Crack the eggs to a bowl. Gently separate egg yolks and egg whites.
  3. Heat the milk and butter in a small pan. Don't get them boiling, just to melt the butter. It would be warm to touch.
  4. Sift your cake flour in another bowl. Pour the warm Milk-Butter mixture in (as it warm) and slowly mix them using the whisk. It will get pretty sticky and viscous. After that, add the egg yolks and vanilla extract. Whisk until well mixed. (Be careful of the air bubble. You don't need those air bubbles in your cake.)
  5. Now, the meringue part. Beat/whisk your egg whites with cream of tartar and sugar at the high speed of the hand mixer until it looks super fine creamy and fluffy. It could be formed into the medium/hard peeks. This is very important because this step will lead you to the cake's softness and smoothness.
  6. Pour the egg yolks batter into the meringue bowl. Use the spatula/whisk to slowly and gently combine them together. You can start from the rim. Also, don't whisk it too fast. You want the batter to be foamy and light (NOT a thick fluid). Mixed them well until you can't see any meringue lumps and completely mixed.
  7. Prepare a 1/2 pound mold or 5-6 inches mold. It could be square or round (I use 1/2 pound round mold). Cut the baking paper and cover all sides inside the mold including its bottom.
  8. Slowly pour your batter into the mold. When finish, knock the mold twice. You'll see the big air bubble float up. Use a wood stick to pop those bubbles and scrape the batter to be flat.
  9. This cake is baked with the Hot bath bake technique. Prepare the hot bath and preheat your oven at 150c. Place your mold in the middle of the hot bath. Put them all to bake at 150c for 60 minutes.
  10. After 60 minutes, take the hot bath out (please be careful). Then, continue to bake the cake for 7-10 more minutes to dehydrate your cake a bit.
  11. Take your fluffy and jiggly cake out. Get rid of the mold and the baking paper out immediately. Rest it well.
  12. Let's eat!! You can eat it as it warm or cold but I love it a bit warm. Enjoy your soft Taiwanese Castella Cake as it melts in your mouth!!

See what other Food52ers are saying.

  • Carlina Eddie
    Carlina Eddie
  • Csteph95

2 Reviews

Csteph95 April 27, 2022
I love this recipe! It works great every time. I also make blueberry sauce to eat it with and some whipped cream on top. I've made this so many times and it's super smooth and soft. I haven't gotten the jiggly effect because I use a bigger, more shallow pan but I think if I used a deeper dish it would certainly work.
Carlina E. April 18, 2021
I made this recipe and it turned out great. I think I would have doubled the vanilla to give it more flavor. It basically tastes like a really soft, light pancake but the texture is a million times better and it melts in your mouth. I topped mine with whipped cream and strawberry sauce. I'll definitely make this recipe again