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Taiwanese Castella Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Make Taiwanese Castella cake for a light, fluffy sponge. Follow directions precisely.
Ingredients:
  • 0.33333334326744 cup vegetable oil
  • 0.33333334326744 cup milk
  • 0.75 cup cake flour, sifted
  • 6 large egg yolks
  • 0.25 teaspoon vanilla extract
  • 0.125 teaspoon salt
  • 6 large egg whites
  • 0.33333334326744 cup white sugar
Instructions:
  • Preheat your oven to 300 degrees F (150 degrees C) and prepare a 9-inch square cake pan by lining it with parchment paper that overhangs all four sides for easy cake removal.
  • Warm oil and milk in a small pan. Mix in sifted cake flour until sticky. Whisk in egg yolks one by one. Stir in vanilla, salt, ensuring a smooth mix without air bubbles.
  • Whisk egg whites in a glass, metal, or ceramic bowl until frothy. Slowly incorporate sugar while beating until stiff peaks form.
  • Carefully combine the egg yolk mixture with the stiff egg whites until the batter is light and foamy. Pour the batter into the prepared cake pan, tap the pan on the counter twice to eliminate air bubbles, and use a spatula to level the top.
  • Place the baking dish into a deep baking pan and pour in enough hot water to reach a 1/2-inch depth around the baking dish.
  • Place the pan in the preheated oven with a hot water bath and bake until the cake sets, which usually takes 45 to 50 minutes. When done, take the cake out of the oven and lift it from the pan using the parchment paper. You can serve it warm or let it cool down before serving.

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