Taiwanese Castella Cake

Taiwanese Castella Cake

​The secret to this sponge cake is the Tang Mian (cooked dough) method and a gentle steam-bake.

​What You’ll Need

• ​Equipment

• ​8-inch square pan lined with high-walled parchment
• ​Large baking tray for the water bath
• ​Insulating cardboard or heavy foil for the pan exterior

• ​The Base

• ​75g Neutral Vegetable Oil
• ​90g Cake Flour (Sifted)
• ​60ml Whole Milk (Room temperature)
• ​6 Egg Yolks
• ​1 tsp Vanilla Extract

• ​The Meringue

• ​6 Egg Whites
• ​75g Fine Sugar
• ​½ tsp Lemon Juice or Cream of Tartar

​Preparation

​1. Scald the Flour

Heat the oil to approximately 75°C (167°F) until ripples appear. Whisk the hot oil into the sifted flour. Add the milk and vanilla, then incorporate egg yolks one at a time until you have a smooth, pale paste.

​2. Develop the Foam

Beat egg whites and lemon juice until frothy. Gradually add sugar, whisking until you reach soft-to-medium peaks (the foam should form a curved "hook" on the whisk). Avoid stiff peaks to prevent the cake from cracking.

​3. Combine

Fold 1/3 of the meringue into the yolk base to lighten it. Gently fold the rest of the meringue in using a spatula. Mix until just combined to keep the batter airy.

​4. The Water Bath Bake

Preheat oven to 150°C (300°F). Pour batter into the pan and tap to remove large bubbles. Place the pan in a larger tray filled with 1 inch of hot water. Bake for 65–75 minutes.

​Pro Tips

​The Cooling Buffer: Leave the cake in the oven with the door slightly ajar for 5 minutes after baking to prevent it from collapsing.

​Peak Precision: If your meringue is too stiff, the cake will rise too fast and split. Keep it supple!