Taiwanese Castella Cake
This sponge cake is a delicate, airy, and light treat featuring a distinctive jiggly texture. It's baked using a water bath method to achieve its signature fluffy crumb. The recipe emphasizes precise techniques like whipping egg whites to soft peaks and careful folding to maintain airiness.
Ingredients
- 7 eggs (separated)
- 110g unsalted butter or oil
- 120ml milk
- 1 1/2 tsp vanilla extract
- 125g cake flour
- 1g salt
- 100g sugar
Instructions
Preheat oven to 150°C. Line a 20cm square pan with parchment paper (avoid removable-base pans).
Separate egg whites from yolks and allow both to reach room temperature.
Sift cake flour in a medium bowl and set aside.
In a saucepan, combine butter and milk over low heat until butter melts (do not boil).
Pour milk mixture over flour and mix to combine.
Add egg yolks and mix thoroughly.
Stir in vanilla extract and set aside.
Whip egg whites with salt until foamy. Gradually add sugar while mixing until soft peaks form (avoid over-whipping to prevent cracks).
Gently fold egg yolk mixture into whipped whites.
Pour batter into prepared pan and tap several times to remove large air pockets.
Place pan in a larger baking tray and add warm (not boiling) water halfway up the sides.
Bake on the second-lowest oven rack for 1 hour.
Serve cold or slightly warm.