Light, jiggly, and impossibly soft — this Taiwanese Castella Cake is a showstopper in its simplicity. With a texture that’s somewhere between a chiffon cake and a soufflé, this airy sponge is rich with butter and eggs yet feels weightless. It’s the kind of cake that melts away on your tongue, leaving behind just a hint of sweetness and warmth.
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Why You’ll Love This Taiwanese Castella Cake
This cake captures the essence of Asian-style baking — balanced, moist, and delightfully light.
- Incredibly fluffy and soft texture
- Sweet but not heavy
- No frosting needed — delicious on its own
- Perfect for brunch, tea, or dessert
- Stays moist for days
- A show-stopping bake that’s easier than it looks
I remember discovering Castella Cake while visiting a small bakery in Taiwan. The aroma of butter and eggs filled the air, and the baker handed me a still-warm slice that jiggled slightly on the plate. That first bite — tender, silky, and subtly sweet — stayed with me ever since. This recipe brings that same bakery magic home.
Ingredients You’ll Need
Each ingredient plays a role in achieving that signature soft and bouncy texture.
Main Ingredients
- 130 g (1 cup) cake flour – low protein for a tender crumb
- ¼ teaspoon salt – enhances flavor balance
- 130 g (9 tbsp) unsalted butter – adds richness and aroma
- 130 g (½ cup + 2 tsp) whole milk – keeps the crumb moist
- 8 large eggs, yolks and whites separated, at room temperature – for structure and lift
- ½ teaspoon cream of tartar – stabilizes the egg whites
- ½ tablespoon vanilla extract – for a fragrant finish
- 130 g (⅔ cup) granulated sugar – sweetens without overpowering
Optional Add-Ons or Substitutes
- Add lemon or orange zest for a citrus twist
- Swap vanilla for almond extract for a delicate nutty flavor
- Dust with powdered sugar before serving
- Serve with Delicious Honey Cranberry Butter for a holiday touch
- Layer with whipped cream and berries for a light dessert
Step-by-Step Instructions
Making Castella Cake is all about gentle mixing and low, slow baking.
- Preheat oven to 320°F (160°C). Line an 8-inch square pan with parchment paper.
- Melt butter and milk together in a small saucepan over low heat. Set aside to cool slightly.
- Whisk cake flour and salt in a bowl to aerate.
- In another bowl, whisk egg yolks, vanilla extract, and the warm butter-milk mixture until smooth. Add dry ingredients and mix until no lumps remain.
- Beat egg whites in a clean bowl with cream of tartar until foamy.
- Gradually add sugar and beat to soft, glossy peaks — not stiff.
- Fold one-third of meringue into yolk mixture to lighten it, then gently fold in the rest. (Jake tip: Use a spatula and light hands — overmixing deflates the batter.)
- Pour into prepared pan, tap lightly to remove air bubbles.
- Bake in a water bath for 55–65 minutes, until golden and springy.
- Cool upside down on a rack to prevent collapse.
Quick Reminders:
- Always use room-temperature eggs for volume
- Avoid overbaking — the cake should jiggle slightly when done
- Use a water bath to prevent cracking
- Slice only after the cake is fully cooled
- For extra shine, brush the top with melted butter after baking
Expert Tips for Success
Castella Cake requires patience and precision — but the payoff is pure magic.
- Use cake flour for the finest texture
- Sift dry ingredients twice for extra lightness
- Keep egg whites glossy — not dry — for perfect lift
- Bake at a consistent low temperature
- Run a knife around the edges immediately after baking to prevent sticking
- Try Moist Coconut Loaf Cake if you love tender, buttery desserts
- Let it rest overnight — it tastes even better the next day
Serving Suggestions
This cake is stunningly simple — enjoy it warm, chilled, or dressed up.
- Dust with powdered sugar for a bakery finish
- Serve with whipped cream and fresh fruit
- Pair with Sparkling Cranberry White Chocolate Cupcakes for a holiday spread
- Enjoy with hot tea, coffee, or milk
- Add a drizzle of honey or caramel sauce for extra indulgence
Storing and Reheating
Castella Cake keeps its delicate texture beautifully with proper storage.
How to Store It
- Wrap tightly in parchment and plastic wrap
- Store at room temperature for 2 days
- Refrigerate up to 5 days
- Freeze slices for up to 2 months
- Bring to room temp before serving for the best texture
How to Reheat It
- Microwave: Warm for 10–15 seconds per slice
- Oven: Bake at 275°F for 5 minutes wrapped in foil
- Avoid high heat — it dries the cake out
Nutrition Information (Per Serving)
- Calories: 251
- Carbohydrates: 23g
- Protein: 7g
- Fat: 15g
- Saturated Fat: 8g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 4g
- Trans Fat: 0.4g
- Cholesterol: 160mg
- Sodium: 116mg
- Potassium: 111mg
- Fiber: 0.3g
- Sugar: 14g
- Vitamin A: 536IU
- Calcium: 41mg
- Iron: 1mg
Frequently Asked Questions
Why is my Castella Cake dense?
It’s likely overmixed — be gentle when folding the meringue.
Why did my cake crack?
The oven may be too hot. Bake low and slow, and use a water bath.
Can I flavor it differently?
Absolutely — matcha, chocolate, or citrus all work beautifully.
Final Thoughts
This Taiwanese Castella Cake is everything you want in a dessert — soft, airy, and just sweet enough to melt your stress away. It’s proof that baking doesn’t need to be complicated to feel extraordinary.
- Fold your meringue gently for a cloud-like texture
- Bake low and slow for perfect jiggle
- Enjoy every slice warm, buttery, and full of heart
Taiwanese Castella Cake
Ingredients
Equipment
Method
- Preheat oven to 320°F (160°C). Line an 8-inch square pan with parchment paper.
- Melt butter and milk together in a saucepan over low heat. Set aside to cool slightly.
- Whisk cake flour and salt in a bowl to aerate.
- In a bowl, whisk egg yolks, vanilla extract, and the warm butter-milk mixture. Add dry ingredients and mix until smooth.
- In a clean bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar and beat to soft, glossy peaks.
- Fold one-third of meringue into yolk mixture to lighten. Gently fold in the rest using a spatula.
- Pour batter into prepared pan. Tap lightly to remove air bubbles.
- Bake in a water bath for 55–65 minutes, until golden and springy.
- Cool cake upside down on a rack to prevent collapse. Slice only once fully cooled.
Nutrition
Notes
- Always bake with a water bath to prevent cracking. Be gentle folding the meringue to maintain airiness.
