Authorfoodistisch
RatingDifficultyAdvanced

This pillow-like castella cake is a Taiwanese old school sponge cake: extremely soft, fluffy and jiggly made with very little ingredients.

My sister tried this recipe by Youtuber Chu after her new small rectangle cake form arrived. She found the top part a bit too dark so we adjusted the oven settings to 65 minutes. And we usually use flour and corn starch as a substitute but this was our first time making this cake with cake flour. I really enjoyed the texture but my sister prefers to stick to flour and corn starch. 

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taiwanese castella cake

Yields1 Serving

1

Line your baking form with parchment paper. Then cover the outside with aluminium foil to prevent water from entering into the cake form.

2

Separate the 6 egg yolks and egg whites into two separate bowls.

3

Sieve 100g cake flour into a bowl and add 100g butter. Whisk both together. Add the 6 egg yolks. Whisk again until you get a homogenous batter.

4

Beat your egg white. Gradually add 100g sugar when the egg whites start to get bubbly. Beat the egg white mixture until you read soft peaks (don't overbeat or you'll get stiff peak, resulting in a dry, cracked cake).

5

When you've reached soft peakes you can turn of the hand mixer and add the egg yolk mixture to the egg white mixture.

6

Very gently whisk the egg yolk and white mixture together.

7

Pour the batter into your cake form from high up. Put the cake form into another deep tray. Fill the try with 70° hot water. Put the tray with the water and cake form in it into the oven. The oven settings should be 165° upper heat and 170° lower heat.
.
Cake for 65 minutes.

8

Take the cake out of the oven and then out of the cake form. Peel of the parchment paper and then let the cake cool down.

Taiwanese Castella Cake (Super Fluffy & Jiggly) by CHU’s Life

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Ingredients

Directions

1

Line your baking form with parchment paper. Then cover the outside with aluminium foil to prevent water from entering into the cake form.

2

Separate the 6 egg yolks and egg whites into two separate bowls.

3

Sieve 100g cake flour into a bowl and add 100g butter. Whisk both together. Add the 6 egg yolks. Whisk again until you get a homogenous batter.

4

Beat your egg white. Gradually add 100g sugar when the egg whites start to get bubbly. Beat the egg white mixture until you read soft peaks (don't overbeat or you'll get stiff peak, resulting in a dry, cracked cake).

5

When you've reached soft peakes you can turn of the hand mixer and add the egg yolk mixture to the egg white mixture.

6

Very gently whisk the egg yolk and white mixture together.

7

Pour the batter into your cake form from high up. Put the cake form into another deep tray. Fill the try with 70° hot water. Put the tray with the water and cake form in it into the oven. The oven settings should be 165° upper heat and 170° lower heat.
.
Cake for 65 minutes.

8

Take the cake out of the oven and then out of the cake form. Peel of the parchment paper and then let the cake cool down.

Taiwanese Castella Cake (Super Fluffy & Jiggly) by CHU’s Life
IngredientsDirections