If you love desserts that practically melt in your mouth, the Taiwanese Castella Cake is about to become your next baking obsession. This ultra-fluffy, gently sweet cake is a cloud-like delight that’s perfect for pairing with a hot cup of tea or coffee. With simple ingredients, a bit of patience, and a few clever techniques, you’ll be able to craft a cake so light and tender, you’ll swear it was baked by a pastry wizard. Let’s take a deep dive into this irresistible treat—get ready to meet your new favorite sponge cake!
Ingredients You’ll Need
The magic of a Taiwanese Castella Cake comes from its pure, everyday ingredients, each bringing something special to the party. Use the best-quality staples you can find, and you’re halfway to baking greatness!
- All-purpose flour: This provides the perfect base for structure while keeping the crumb tender and soft.
- Baking powder: A tiny lift from this kitchen staple helps create that lovely, airy rise.
- Salt: Just a pinch to balance the sweetness and enhances all the flavors.
- Unsalted butter, melted: Richness and moisture come from real butter, ensuring your cake is never dry.
- Whole milk: Adds just the right amount of fat and creaminess for the perfect texture.
- Large eggs: The secret to that signature fluffiness—six eggs create structure and height!
- Granulated sugar: Gives the cake its gentle, fragrant sweetness without overpowering flavors.
- Vanilla extract: A touch of classic vanilla adds warmth and a beautiful aroma.
- Powdered sugar (for dusting): Optional, but a delicate snowflake finish makes each slice look extra inviting.
How to Make Taiwanese Castella Cake
Step 1: Prep Your Pan and Oven
Start by heating your oven to 320°F (160°C). Take an 8×8-inch square pan, grease it thoroughly, and line the bottom and sides with parchment paper—this is key for easy cake removal and helps keep that ultra-soft crumb intact.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This simple step ensures every bite of your Taiwanese Castella Cake is light and evenly textured, with no sneaky clumps.
Step 3: Melt the Butter and Milk
Combine the milk and melted butter in a small saucepan. Warm gently over low heat just until the butter is fully melted. Remove from the stove, then stir in the vanilla extract. This infuses your liquid base with a rich, comforting fragrance.
Step 4: Whip the Eggs and Sugar
In a separate large bowl—ideally using a hand or stand mixer—beat the eggs and sugar on high speed until the mixture is thick, pale, and triples in volume. This step is the heart of a successful Taiwanese Castella Cake, creating the signature airy texture.
Step 5: Combine Wet and Dry Ingredients
Gently fold the flour mixture into the whipped eggs and sugar using a spatula, working just until smooth. Overmixing can deflate the batter, so be gentle! Next, gradually add the warm milk-butter-vanilla mixture. Stir until everything is just combined and silky.
Step 6: Pour and Bake
Pour the batter into your prepared pan, smoothing the top for an even rise. Pop it into the preheated oven and bake for 50 to 60 minutes. Your kitchen will soon fill with the most buttery, vanilla scent—try not to peek! When the cake is a golden brown and a toothpick comes out clean, it’s ready for cooling.
Step 7: Cool and Finish
Let the cake rest in its pan for about 10 minutes, then transfer it to a wire rack to cool completely. Once it’s cooled, dust the top generously with powdered sugar for that beautiful, bakery-style finish—your Taiwanese Castella Cake is officially ready to slice!
How to Serve Taiwanese Castella Cake
Garnishes
Dusting the cake with powdered sugar adds a touch of elegance and a whisper of sweetness. For special occasions, add a few edible flowers or a drizzle of honey. Even a dollop of softly whipped cream can take this humble treat to the next level.
Side Dishes
Pair your slices of Taiwanese Castella Cake with fresh berries, sweet black tea, or a milky coffee. The cake’s delicate flavor makes it the perfect canvas for all kinds of seasonal fruits—think juicy peaches in summer or bright orange segments in winter.
Creative Ways to Present
Want to really wow your friends or guests? Try cutting the cake into tiny squares and creating a Castella “flight” with different saucy dips, like caramel or fruit compote. It also looks stunning served in dainty layered parfaits with cream and fruit. For a birthday, stack slices and finish with your favorite sprinkles!
Make Ahead and Storage
Storing Leftovers
Leftover Taiwanese Castella Cake will keep beautifully in an airtight container for up to three days at cool room temperature. Just make sure it’s completely cool before sealing to prevent condensation soaking the sponge.
Freezing
To freeze extra slices, wrap them tightly in plastic wrap, then again in foil or place in a freezer-safe bag. They’ll keep their texture in the freezer for up to one month. Thaw at room temperature before serving for best results.
Reheating
If you prefer your Taiwanese Castella Cake slightly warm, pop a slice in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes. It revives the softness and releases that lovely buttery scent once more!
FAQs
Why is my Castella cake not fluffy?
If your cake turns out dense, it’s often due to overmixing the batter or not beating the eggs and sugar enough. For that signature airy crumb, make sure to really whip those eggs until they’ve tripled in volume, then fold gently.
Can I use cake flour instead of all-purpose flour?
Yes, using cake flour will make your Taiwanese Castella Cake even lighter and softer! Just substitute an equal amount, and you’ll have an even more delicate texture.
Do I need to use the water bath method?
This version skips the water bath for easy home baking, but if you love a supremely moist, ultra-jiggly cake, you can place your pan in a larger pan with hot water for baking. Just be careful with oven times—bake a few minutes longer as needed.
Can I add other flavors?
Absolutely! Feel free to play with matcha powder, cocoa powder, citrus zest, or even almond extract. The simple base of Taiwanese Castella Cake is the perfect palette for all your favorite flavors.
Why do I need so many eggs?
The six eggs are what give Taiwanese Castella Cake its famously lofty, bouncy texture and pale golden color. They create all those tiny bubbles that make every bite so light and irresistible!
Final Thoughts
Once you taste your homemade Taiwanese Castella Cake, you’ll understand why it’s swept the world off its feet. Trust me, this cake is easier than it looks and guaranteed to make you (and anyone you share it with) smile. Give this recipe a try—your kitchen is about to get a whole lot fluffier and sweeter!