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Taiwanese Castella Cake

Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 9
Calories 168

Ingredients

  • 7 eggs
  • 1 cup flour
  • 2 tbsp corn starch
  • ½ cup butter
  • ½ cup milk
  • ¼ tsp salt
  • 2 tsp vanilla
  • ½ cup sugar

Instructions

  • Allow your eggs to sit on the counter until they reach room temperature.
  • Preheat the oven to 300F and prep an 8-inch baking pan (square is traditional but circle would work too) by placing a generous piece of parchment paper inside to cover the bottom and sides.
  • Measure out 1 cup of the flour then remove 2 tablespoons worth and put back in your bag.
  • Add the corn starch and flour to a sieve over a large bowl and sift the flour-corn starch mixture through at least twice.
  • Separate the egg yolks from the whites and put the yolks in one bowl and the whites in a different, medium or large mixing bowl.
  • In a heat-proof bowl, add the butter and milk. Put it in the microwave for a few seconds or until the butter fully melts and is slightly warm.
  • If your flour-corn starch mixture is not already in a large mixing bowl, put it in one and add the salt. Quickly whisk to mix.
  • Gently pour in the butter-milk mixture and carefully whisk until there are no clumps. Avoid overmixing.
  • Add the egg yolks and the vanilla before whisking again until well combined, but still avoid overmixing or creating too many air bubbles.
  • Add the sugar to the bowl with the egg whites and whisk. It is best if you use a stand mixer or electric handheld mixer for this as it will take much longer for you to do it with your arms.
  • Whisk the egg whites for about 5 minutes or until it forms soft peaks. It should be able to hold a shape and be fluffy and light with no liquid.
  • Use a spatula to add the egg whites to the batter and gently fold in until there are no clumps of egg white and it is thoroughly mixed. Do not overmix here as you want to retain the fluffy texture of the egg whites.
  • Gently pour the batter into the previously prepared baking dish, using a spatula to scrape down the sides of the bowl.
  • In order to remove excess air, knock the bottom of the pan against your counter twice.
  • Put the cake dish in a larger baking dish and fill it up about 2/3rds of the way with warm water.
  • Put the dishes together in the oven and cook for 1 hour.
  • Remove from the oven and carefully pull the cake dish out of the larger dish, making sure not to get any water on the cake.
  • Put the cake back in the oven for another 10 minutes. Even when done, it should be a little jiggly.
  • Remove from the oven and pull the edges of the parchment paper to dislodge the cake from the pan. Set on a wire rack to cool.
  • Let cool before cutting and serving.
  • Enjoy!

Video

Nutrition

Calories: 168kcal | Carbohydrates: 25g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 133mg | Potassium: 102mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 229IU | Calcium: 54mg | Iron: 1mg