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Taiwanese Castella Cake Recipe

Taiwanese Castella Cake Recipe
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★★★★★

4.7 from 13 reviews

Taiwanese Castella Cake is a light, fluffy, and moist sponge cake renowned for its soft texture and subtle sweetness. Made with basic pantry ingredients, this cake is perfect for tea time or a light dessert. The cake features a delicate crumb and can be dusted with powdered sugar for a simple, elegant finish.

Ingredients

Scale

For the Cake:

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 6 large eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla extract

For the Topping (optional):

  • Powdered sugar for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 320°F (160°C). Grease and line an 8×8-inch square baking pan with parchment paper to ensure the cake doesn’t stick and bakes evenly.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. This ensures the leavening agents and salt are evenly distributed.
  3. Heat Milk and Butter: In a small saucepan or microwave-safe bowl, gently heat the whole milk and melted butter over low heat just until the butter melts completely. Remove from heat and stir in the vanilla extract to infuse flavor.
  4. Beat Eggs and Sugar: In a large mixing bowl, beat the 6 large eggs and the granulated sugar together on medium-high speed until the mixture becomes thick, pale, and fluffy. This aeration is key to the cake’s signature light texture.
  5. Combine Dry Ingredients: Gradually add the whisked flour mixture into the egg mixture, carefully folding to avoid deflating the batter until smooth and even in texture.
  6. Add Milk Mixture: Slowly pour the warm milk and butter mixture into the batter, gently stirring to combine all ingredients into a cohesive batter without overmixing.
  7. Bake the Cake: Pour the batter into the prepared baking pan and smooth the surface with a spatula. Bake for 50-60 minutes, or until the cake becomes golden brown and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.

Notes

  • Ensure eggs are at room temperature for better volume when beaten.
  • Do not open the oven door frequently while baking to prevent the cake from collapsing.
  • You can store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For extra moisture, you may brush a simple syrup over the cake once cooled.
  • This cake is best enjoyed fresh but can also be toasted lightly before serving for a different texture.

Nutrition

Keywords: Taiwanese Castella Cake, sponge cake, fluffy cake, Asian dessert, light cake, soft cake

Find it online: https://maicook.com/taiwanese-castella-cake-recipe/