Recipe - Taiwanese Castella Cake – A Fluffy and Jiggly Delight

Taiwanese Castella Cake is a light, fluffy, and jiggly sponge cake that has taken the dessert world by storm. Unlike the traditional Japanese Castella Cake (Kasutera), which has a denser texture and honey flavor, the Taiwanese version is known for its airy, soufflé-like consistency. This cake is delightfully soft and bouncy, making it a favorite among those who enjoy light and delicate sweets.

In this blog post, we’ll explore the history of Taiwanese Castella Cake, why it’s so popular, and provide a detailed step-by-step recipe so you can recreate this delightful dessert at home.

The Origins of Taiwanese Castella Cake

The Castella Cake (or Kasutera) originated in Japan, introduced by Portuguese merchants in the 16th century. The original version is a honey-flavored sponge cake baked in wooden molds, often sold in rectangular blocks.

The Taiwanese adaptation of this cake evolved to become much softer, fluffier, and jiggly, resembling a soufflé more than a traditional sponge cake. This modern variation gained immense popularity in Taiwan, where it is often sold freshly baked in thick, pillowy slices at street markets and bakeries.

Why Taiwanese Castella Cake is So Popular

• Jiggly and Fluffy Texture – The airy texture makes it fun to eat and aesthetically pleasing.

• Light and Not Too Sweet – It’s not as sugary as traditional Western cakes, making it enjoyable without being overwhelming.

• Minimal Ingredients – This cake requires simple pantry ingredients but delivers a stunning result.

• Deliciously Versatile – Enjoy it plain or experiment with variations such as cheese, matcha, chocolate, or taro.

Ingredients for Taiwanese Castella Cake

For the Cake Batter:

• 6 large eggs, separated

• 100g (½ cup) granulated sugar

• 70g (⅔ cup) cake flour (or all-purpose flour, sifted)

• 40g (3 tbsp) unsalted butter

• 60ml (¼ cup) whole milk

• 1 tsp vanilla extract

• ¼ tsp salt

For the Water Bath:

• Hot water (enough to fill a baking tray)

Step-by-Step Instructions

1. Preparing the Ingredients

1. Preheat your oven to 150°C (300°F).

2. Line a 9x5-inch loaf pan or an 8-inch round cake pan with parchment paper.

3. Separate the egg whites from the yolks into two clean bowls.

4. Heat butter and milk in a small saucepan over low heat until the butter melts. Remove from heat and stir in vanilla extract.

2. Making the Batter

1. In a large mixing bowl, whisk the egg yolks and half of the sugar until the mixture becomes pale and slightly thick.

2. Gradually pour in the warm butter-milk mixture, stirring continuously.

3. Sift in the flour and salt, gently folding until no lumps remain.

3. Whipping the Egg Whites

1. Using a hand mixer or stand mixer, beat the egg whites on medium speed until foamy.

2. Slowly add the remaining sugar while beating.

3. Continue whipping until stiff peaks form – this is crucial for achieving the cake’s fluffy texture.

4. Combining the Mixtures

1. Gently fold one-third of the whipped egg whites into the egg yolk batter using a spatula.

2. Repeat with the remaining egg whites in two more additions, folding gently to maintain the airiness.

3. Ensure the batter is smooth and fully incorporated.

5. Baking with a Water Bath

1. Pour the batter into the lined cake pan and gently tap it on the counter to remove air bubbles.

2. Place the cake pan in a larger baking tray filled with hot water (about 1 inch deep).

3. Bake in the preheated oven for 70-75 minutes or until the top is golden brown and a skewer inserted in the center comes out clean.

6. Cooling and Serving

1. Remove the cake from the oven and let it cool in the pan for 10 minutes.

2. Carefully lift the cake out using the parchment paper and transfer it to a wire rack.

3. Slice and serve warm for the best texture, or allow it to cool completely for a denser bite.

Serving Suggestions

• Enjoy it fresh – Taiwanese Castella Cake is best enjoyed warm with a cup of tea or coffee.

• Dust with powdered sugar – A light dusting of powdered sugar enhances its presentation and sweetness.

• Add toppings – Try fresh whipped cream, fruit, or a drizzle of honey.

• Toast leftovers – Lightly toasting slices makes them extra delicious.

Storage Tips

• Store leftovers in an airtight container at room temperature for up to 2 days.

• Refrigerate for up to 5 days, but allow the cake to come to room temperature before serving.

• Freeze for up to 1 month. To enjoy, reheat gently in the microwave or oven.

Tips for the Perfect Castella Cake

• Use Room Temperature Eggs – This helps with even mixing and creates a smoother batter.

• Whip Egg Whites Correctly – Stiff peaks are crucial to achieve the signature fluffy texture.

• Gentle Folding – Overmixing will deflate the batter, so fold carefully to keep the air intact.

• Water Bath is Essential – Baking with a water bath prevents cracking and ensures even cooking.

• Don't Overbake – Keep an eye on the oven and test for doneness with a skewer.

Making Taiwanese Castella Cake at home is a rewarding experience that brings the magic of Taiwan’s bakeries into your kitchen. The combination of a soft, airy texture and delicate sweetness makes it an irresistible treat for any occasion. Whether you enjoy it plain, topped with cream, or infused with different flavors, this delightful cake will always impress.

Try making this recipe and enjoy the wonderful fluffiness of Taiwanese Castella Cake!