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The moment you slice into a Taiwanese Castella Cake, the delicate texture and sweet, subtle vanilla aroma whisk you away to bustling markets in Taipei. I often find myself reminiscing about those weekends spent indulging in slices of this fluffy delight—its lightness defies what you’d expect from a homemade dessert. The beauty of this cake lies not only in its flavor but in the simplicity of the ingredients, which will make you rethink the traditional cakes you’ve relied on.

Have you ever felt that pulling sensation when a cake rises beautifully in the oven, only to dread the mixture of flour and eggs you might have overworked? Fear not! This recipe guides you step-by-step through a technique that ensures the Castella remains airy, while the warm water bath creates the perfect moist texture—it’s a game changer. Let’s embark on this culinary adventure together and create a show-stopping treat that will mesmerize your friends and family, turning even the most ordinary day into something extraordinary.

Why is Taiwanese Castella Cake a must-try?

Fluffy Texture: This cake’s trademark is its incredibly light and airy texture, thanks to the whipped egg whites.

Flavorful Base: The simple combination of vanilla and butter brings a delightful warmth that effortlessly charms every palate.

Easy to Make: With just basic baking skills, anyone can achieve this impressive dessert at home.

Versatile Treat: Perfect for gatherings, this cake pairs wonderfully with tea or coffee, making it a crowd-pleaser.

Memorable Presentation: The beautiful golden brown color and soft texture will wow your guests—even the pickiest eaters!

Whether you’re looking to elevate your dessert game or indulge in a slice of nostalgia, make sure to check out our tips for perfecting your cake baking techniques.

Taiwanese Castella Cake Ingredients

• Discover the essentials for a heavenly slice!

For the Batter

Cake Flour – 130 g (1 cup) ensures a light texture that makes this cake so airy.
Salt – ¼ teaspoon enhances the overall flavor, bringing balance to sweetness.
Unsalted Butter – 130 g (9 tablespoons) adds richness; be sure it’s softened for easy blending.
Whole Milk – 130 g (1/2 cup + 2 teaspoons) contributes to a moist consistency; alternative dairy options can be used.
Eggs – 8 large eggs (yolks and whites separated, room temperature) are crucial for that fluffy rise in your Taiwanese Castella Cake!
Cream of Tartar – ½ teaspoon stabilizes the egg whites, helping them to achieve soft peaks more easily.
Vanilla Extract – ½ tablespoon infuses a warm, comforting flavor throughout the cake.
Granulated Sugar – 130 g (2/3 cup) sweetens the deal and helps create that beautiful golden crust!

Each ingredient plays an important role, so choose the best quality to impress everyone with your baking! Happy cooking!

How to Make Taiwanese Castella Cake

Preheat and Prepare: Preheat the oven to 300°F (150°C). Line a square 8x8x3 inch baking pan with parchment paper, ensuring it rises at least 1 inch above the edges. Wrap the pan in aluminum foil for a watertight seal if needed. Heat hot water to about 175°F (79°C) for the water bath.
Sift Dry Ingredients: In a large mixing bowl, sift together the cake flour and salt. This step ensures a lump-free batter, essential for that fluffy texture!
Melt Butter and Milk: In a small saucepan on medium heat, combine the butter and milk, warming until the butter melts and reaches about 120°F (49°C). Avoid boiling; we want it just steamy.
Combine Wet and Dry: Gradually mix the warmed butter and milk into the sifted flour and salt, whisking until smooth and incorporated.
Add Egg Yolks: Incorporate the egg yolks one at a time into the mixture, whisking well after each addition. Finally, stir in the vanilla extract until thoroughly mixed.
Whip Egg Whites: In a clean bowl, whip the egg whites and cream of tartar on low speed until foamy. Gradually add one-third of the sugar, increasing to medium speed and mixing well. Repeat with the remaining sugar until soft peaks form.
Fold Meringue into Batter: Gently fold one-third of the whipped egg whites into the yolk mixture using a spatula. Repeat this process two more times until fully combined and the color is uniform.
Prepare for Baking: Pour the batter into the prepared pan from about 12 inches high. Give it a gentle tap on the counter to eliminate air bubbles, and use a toothpick to remove any lingering bubbles.
Create a Water Bath: Place the cake pan in a larger baking pan, pouring in hot water until it reaches 1 to 1.5 inches up the sides of the cake pan.
Bake to Perfection: Bake on the lower third rack of the oven for about 65-70 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
Cool and Slice: Allow the cake to rest for 2 minutes after baking before gently removing it from the pan. Peel off the parchment paper and slice away; the cake will slightly deflate as it cools.

Optional: Dust with powdered sugar for an elegant finish.

Exact quantities are listed in the recipe card below.

What to Serve with Taiwanese Castella Cake?

Elevate your dessert experience by pairing this airy delight with the perfect accompaniments that accentuate its flavors and textures.

Fresh Berries: The tartness of strawberries or blueberries contrasts beautifully with the cake’s sweetness, creating a balanced bite. These colorful additions also add a lovely visual element to your presentation.
Whipped Cream: A dollop of lightly sweetened whipped cream enhances the richness of the cake while maintaining its delicate vibe. This fluffy topping makes each forkful feel indulgent and luxurious.
Green Tea: A warm cup of Japanese green tea offers a soothing, earthy note that complements the cake’s lightness. The subtle bitterness cuts through the sweetness, creating a harmonious flavor experience.
Matcha Ice Cream: For a fun twist, serve a scoop of creamy matcha ice cream alongside the cake. The unique nutty flavor of matcha enhances the dessert’s overall experience, delighting your taste buds.
Coconut Milk Sauce: Drizzle a bit of coconut milk sauce over the cake for a tropical flair. This sweet and creamy addition pairs perfectly with the fluffy texture, invoking charming island vibes.
Almond Biscotti: Enjoy a crunchy sidekick by serving almond biscotti with each slice. The nutty crunch provides a delightful texture contrast to the silkiness of the Castella cake.
Chocolate Ganache: For a decadent touch, a warm chocolate ganache complements the soft cake beautifully, offering a rich chocolate contrast that is hard to resist.

Explore these pairings, and you’ll find each element enhances your Taiwanese Castella Cake, turning a simple dessert into an unforgettable feast!

Storage Tips for Taiwanese Castella Cake

Room Temperature: Enjoy your Taiwanese Castella Cake fresh for up to 2 days at room temperature, covered with a clean kitchen towel to protect its delicate texture.

Fridge: For longer storage, keep it in the fridge for up to 4 days in an airtight container. This helps maintain its moistness while preventing odors from other foods.

Freezer: If you want to save some for later, freeze slices individually in plastic wrap or in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before serving.

Reheating: To enjoy your cake warm, place a slice in the microwave for about 10-15 seconds. This boosts its fluffy texture and enhances the flavors!

Make Ahead Options

These Taiwanese Castella Cakes are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by following the initial steps until folding in the meringue. Simply cover the mixing bowl tightly with plastic wrap and refrigerate it overnight. When you’re ready to bake, allow the batter to come to room temperature for about 30 minutes before pouring it into your prepared pan and proceeding with steps 8 through 11. This method not only saves you time on busy days but also ensures that the cake remains just as delicious, maintaining its fluffy texture and flavor.

Taiwanese Castella Cake Variations

Feel free to get creative with your Taiwanese Castella Cake and make it your own!

Dairy-Free: Swap whole milk with almond or coconut milk for a plant-based twist that maintains the cake’s delightful texture.
Gluten-Free: Substitute cake flour with a 1:1 gluten-free blend to accommodate those with gluten sensitivities, allowing everyone to enjoy this treat!
Citrus Zest: Add the zest of a lemon or orange to the batter for a refreshing burst of flavor, elevating the classic vanilla notes.
Chocolate Delight: Incorporate 30 g (1/4 cup) of unsweetened cocoa powder into the dry ingredients for a luscious chocolate version that will satisfy chocolate cravings.
Matcha Magic: Mix in 1-2 tablespoons of matcha powder for a vibrant green hue and an earthy flavor contrast that intrigues your taste buds.
Honey Swirl: Replace half the sugar with honey for a natural sweetness that adds a beautiful flavor complexity and a soft texture.
Nutty Crunch: Fold in 50 g (1/2 cup) of finely chopped walnuts or almonds for a delightful crunch that complements the cake’s softness.
Spicy Surprise: Introduce a pinch of cinnamon or nutmeg for a warm, aromatic finish that makes each bite even more comforting.

Each of these variations adds a unique touch to the classic Taiwanese Castella Cake, inviting joy and exploration in your baking journey!

Expert Tips for Taiwanese Castella Cake

Achieve Airiness: Ensure your egg whites are at room temperature for optimal volume. Cold eggs won’t whip as well, affecting the delicate fluffiness of the Taiwanese Castella Cake.

Avoid Overmixing: When folding the meringue into the yolk mixture, be gentle. Overmixing can deflate the batter, leading to a denser cake.

Water Bath Precaution: Wrap your cake pan tightly in aluminum foil if it isn’t completely watertight to prevent water from seeping in, which can ruin the texture.

Use Fresh Ingredients: Always use fresh eggs and good quality butter. This ensures your cake has the best flavor and rise.

Cooling Time: Allow the cake to cool in the pan for a short while before removing. This helps maintain structure and prevents cracking.

With these tips, you’re on your way to creating a show-stopper Taiwanese Castella Cake!

Taiwanese Castella Cake Recipe FAQs

How do I select the right eggs for the Taiwanese Castella Cake?
Absolutely! When making this cake, choose fresh eggs that are at room temperature; they whip better and create a fluffier texture. Look for eggs with uncracked shells and a best-before date that is as far in the future as possible. Fresh eggs will lead to a lighter and more successful cake.

What’s the best way to store leftover Taiwanese Castella Cake?
Very good question! Store your Taiwanese Castella Cake at room temperature for up to 2 days, covered with a clean kitchen towel to keep it fresh. If you prefer to keep it longer, transfer the slices in an airtight container and refrigerate for up to 4 days. This will help maintain its moistness while keeping other food odors at bay!

Can I freeze Taiwanese Castella Cake? If so, how?
Yes, you can absolutely freeze your cake! To do so, slice the cake into individual portions and wrap each slice in plastic wrap. Place the slices in a freezer-safe container or a resealable freezer bag. This will keep the cake fresh for up to 2 months. When you’re ready to enjoy a slice, simply thaw it overnight in the fridge, then heat in the microwave for 10-15 seconds to revive that fluffy texture.

What do I do if my Castella Cake cracks while baking?
The more the merrier! If your cake cracks, it could be due to overheating or baking too long. Make sure to follow the timing carefully, as every oven can vary. To prevent this, check the cake a little early and adjust your baking rack positioning. A water bath is essential to maintain moisture—never skip it! Additionally, ensure you’ve whisked the egg whites to the right consistency before folding them into the batter.

Are there any dietary considerations I should keep in mind for Taiwanese Castella Cake?
Indeed! If you have dietary allergies, this cake contains eggs and dairy, so it’s not suitable for those with egg or dairy allergies. You can substitute the milk with almond or soy milk, and a vegan egg replacer could also work for a plant-based option. However, the cake’s texture may vary slightly. Always check labels for the specific brands you choose to ensure they’re suitable for your needs.