11 October 2025
Fluffy Taiwanese Castella Cake — Jiggly Sponge Perfection
RecipeShare Test Kitchen
4.6(5 ratings)
Ultra-soft and bouncy Taiwanese Castella Cake made with whipped egg whites for that signature jiggly texture. Light, moist, and delicately sweet—this melt-in-your-mouth sponge is the perfect Asian bakery-style dessert to impress at home.
Prep time
20 mins
Cook time
60 mins
Total time
80 mins
Servings
12
Chef's Tips
Use room temperature eggs for the best volume in your meringue.
Avoid overmixing the batter to keep the sponge airy.
Bake in a water bath to prevent cracks and ensure a soft texture.
Tap the pan gently before baking to remove air bubbles.
Tools Used
We use affiliate links, which may earn us a small commission at no extra cost to you.
Ingredients
Ingredients
Servings
12 servings1×
Scale
Ingredient amounts update instantly.
Batter
Meringue
Instructions
Preparation
- 1
Preheat oven to 300°F (150°C).
- 2
Heat milk and oil in a saucepan over low heat, then remove from heat.
- 3
Add sifted cake flour to the heated milk mixture and whisk until smooth.
- 4
Add egg yolks and vanilla extract to the mixture; whisk thoroughly until combined.
Making Meringue
- 1
Whisk egg whites and sugar in a separate bowl until soft peaks form.
- 2
Gently fold the meringue into the batter, careful not to deflate the mixture.
Baking
- 1
Pour batter into a 7x7 inch (18x18 cm) baking pan; smooth the surface.
- 2
Place the pan in a larger tray; fill halfway up the sides with hot water.
- 3
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- 4
Cool completely before slicing and serving.
Plan This Recipe
Save this recipe to one of your meal plans or browse your existing plans.
Learn More
Everything you want to know about this recipe.
What's Taiwanese Castella Cake?
What's Taiwanese Castella Cake?
Taiwanese Castella Cake is a delectable, fluffy sponge cake that hails from Taiwan. With its roots in the Portuguese dessert Pão de Castela, it has evolved to become a popular treat in Asia, combining a light texture with a subtle sweetness.
A Quick Trip Down Castella Cake Lane
A Quick Trip Down Castella Cake Lane
The origins of Castella Cake trace back to the 16th century when Portuguese traders and missionaries introduced it to Japan. Over time, the recipe made its way to Taiwan, where it gained immense popularity, ultimately becoming a cherished dessert in the region.
Ready, Set, Bake!
Ready, Set, Bake!
Ingredients
- 80g cake flour
- 50g oil
- 80g milk
- 5 eggs, separated
- 80g sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 300℉ (150℃).
- Heat 80g of milk and 50g of oil in a saucepan over low heat, then remove from heat.
- Add 80g of cake flour to the heated liquid and mix well, making sure there are no lumps.
- Separate egg yolks from egg whites. Add the 5 egg yolks to the mixture and mix well.
- Add 1 teaspoon of vanilla extract and mix thoroughly.
- In a separate bowl, whip 5 egg whites and 80g sugar until soft peaks form (the end of the peak should gently bend).
- Gently fold the meringue into the batter, being careful not to deflate the egg whites.
- Pour the batter into a 7x7 inch (18x18 cm) pan, making sure the top is flat and even.
- Place the pan into a larger pan and pour hot water into the larger pan until it reaches about halfway up the sides of the smaller pan.
- Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
- Let the cake cool before slicing and serving.
Nutritional Information
Nutritional Information
Based on a 50g serving size, each slice of Taiwanese Castella Cake contains:
- Calories: 170 kcal
- Protein: 4g
- Fat: 8g
- Carbohydrates: 22g
- Sugars: 12g
Perfect Pairings
Perfect Pairings
Taiwanese Castella Cake pairs wonderfully with a cup of hot tea, coffee, or even a glass of cold milk. For an added twist, serve it with fresh fruits like berries or a dollop of whipped cream.
Ingredient Substitutes
Ingredient Substitutes
If you're unable to find cake flour, you can substitute it with all-purpose flour and cornstarch. To make 80g of cake flour substitute, combine 68g of all-purpose flour with 12g of cornstarch.
Tips and Tricks for a Fluffier Cake
Tips and Tricks for a Fluffier Cake
- Make sure to sift the cake flour to remove any lumps and ensure a smooth batter.
- Use room temperature eggs for better volume and a fluffier texture.
- Be gentle when folding the meringue into the batter to avoid deflating the egg whites.
FAQs
FAQs
What makes Taiwanese Castella Cake different from other sponge cakes?
Taiwanese Castella Cake is known for its unique fluffy texture and subtle sweetness, which sets it apart from other sponge cakes. Its delicate flavor and soft, melt-in-your-mouth texture make it a popular dessert choice.
Can I use a different size pan for this recipe?
Yes, you can use a different size pan, but keep in mind that the baking time may vary depending on the pan's size and depth. Adjust the baking time accordingly, and keep an eye on the cake to ensure it doesn't overcook.
How should I store my Castella Cake?
To maintain its freshness, store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week, but be sure to let it come to room temperature before serving for the best texture and flavor.
Can I freeze Taiwanese Castella Cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a freezer-safe container. To thaw, simply remove it from the freezer and let it sit at room temperature for a few hours before serving.
Last Words on Taiwanese Castella Cake
Last Words on Taiwanese Castella Cake
Taiwanese Castella Cake is a delightful dessert that's easy to make and perfect for any occasion. Its fluffy texture, subtle sweetness, and delightful flavor make it a crowd-pleaser that's sure to impress your friends and family. Give it a try, and enjoy this delicious piece of Taiwanese culinary history!
You can watch Calorie Restaurant's YouTube video here.
Nutrition Facts
Nutrition Facts
Serving Size: 1 slice
Calories 1709%
% Reference Intake*
Total Fat 8g11%
Saturated Fat 3g15%
Trans Fat 0g
Cholesterol 85mg
Sodium 40mg
Total Carbohydrates 22g8%
Dietary Fiber g
Sugars 12g13%
Protein 4g8%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
FAQs
Why did my Castella Cake collapse after baking?
This usually happens when the meringue is overwhipped or the oven temperature is too high. Aim for soft peaks and bake gently at 150°C with a water bath for even heat.
Can I use all-purpose flour instead of cake flour?
Cake flour is preferred for its lower protein content, which gives a softer crumb. If using all-purpose flour, replace 1 tablespoon per 100g with cornstarch to lighten it.
How can I make my Castella Cake extra fluffy?
Beat the egg whites to soft peaks, fold gently in three additions, and avoid deflating the mixture. Also, keep the oven door closed during baking.
Should I store it in the fridge?
For the best texture, keep it at room temperature for up to two days. Refrigeration can make it firmer—just steam or microwave lightly to bring back the fluffiness before serving.
Community Reviews
See how other home cooks made this recipe, then share your own experience.
4.6
5 ratings
5
60%
4
40%
3
0%
2
0%
1
0%
How would you rate this recipe?
Share your experience and help others.
Naomi C.
· 12 Jun 2025Tried baking it twice. First time I overbaked it a little, but second try was divine. Definitely recommend using an oven thermometer!
Alex W.
· 6 May 2025I was nervous about the water bath, but your instructions made it easy. Cake turned out light and jiggly—just like I wanted!
Farah Bakes
· 28 Mar 2025I made this for my niece’s birthday and decorated it with whipped cream and strawberries. It held up beautifully. A keeper for sure!
Kenji
· 3 Jan 2025Reminds me of the cakes I used to eat back in Taipei. Simple ingredients, but the texture was spot on. Great recipe!
Lina T.
· 21 Oct 2024So fluffy and soft! I followed your tip about folding the meringue gently and it turned out perfect. My whole family loved it. Thank you!
Create Your Own Recipe
Add your personal creations and build your own recipe collection.
