Heavenly fluffy and juicy at the same time tastes Taiwanese castella cake. It is so tender that you could compare it to a souffle. Whether plain or in a cake with cream, you’re guaranteed to be thrilled with kasutera sponge cake, just like me, once you’ve tried it.
Here, I’ll show you how to bake this Japanese dessert, popular all over the world, the Taiwanese way. You can find a detailed recipe for Taiwanese castella cake with exact quantities and step-by-step instructions right below.
What is a castella cake?
A castella cake or kasutera cake is a Japanese sponge cake baked with sugar syrup or honey. It originated in Portugal and is now known all over the world.
Kasutera cake differs from ordinary sponge cake both in consistency and taste. It is mass produced in Japan and imported to various countries.
Popular Japanese cake in Taiwanese style
Castella cake is especially popular in Taiwan, where they bake it in their own way. Taiwanese castella cake is slightly different from the Japanese original, but tastes no less delicious.
The dough for it is prepared without sugar syrup or honey. Moreover, Taiwanese kasutera cake is baked on water bath in the oven.
It’s all in the preparation
When you study the ingredient list for the castella cake recipe, you don’t notice anything fancy. They are common ingredients that you would use for a regular sponge cake, – with the exception of milk and butter.
But when you try the kasutera cake, you realize that it is an absolutely extraordinary sponge cake. Its consistency is simply incredible. It is so fluffy, soft, moist and practically weightless – as if you were eating a cloud.
So what makes the Taiwanese castella sponge cake so unique? It’s the way it’s made – all the little details you have to pay attention to in the baking process to make the perfect Taiwanese castella sponge cake.
To enjoy pure or in a cake
The Taiwanese castella cake tastes incredibly delicious on its own. But you can also enjoy it with caramel sauce or whipped cream. It is ideal for dessert after a meal or just for snacking in between.
You can also use castella sponge cake to make delicious cakes with cream. To do this, prepare any cake cream that you think suits a sponge cake.
For example, you can use the cream with which I made my cake “Plombir”. Or the cream cheese cream from my blueberry tart is perfect for this.
Bake the Taiwanese kasutera sponge cake, cut it lengthwise into two or three cake layers, spread them with the cream and stack them on top of each other. You’ll have a delicious cake with cream ready!
Taiwanese castella cake is
easy to bake, if you do everything exactly according to the recipe,
delicious on its own and with sweet sauces,
ideal as a cake base,
popular Japanese dessert in Taiwanese style.
Taiwanese castella sponge cake: the recipe
The exact quantities and step-by-step instructions you can follow to bake the Taiwanese castella cake at home can be found here below in the box recipe.
The recipe for the Taiwanese castella sponge cake is not difficult at all. You don’t need any special ingredients. In addition, if you follow all the tips below, it will surely turn out perfectly. For the kasutera cake you need
Bake Taiwanese castella cake: this is how it works
Separate egg yolks from whites. Heat milk with butter in a small saucepan over low heat, stirring constantly, until butter is melted, then heat to about 50 °C. Then add to flour and stir until mixture cools to warm. Now stir in egg yolks one at a time and vanilla last.
Whip egg whites with sugar to an airy mass. Fold the egg yolk-flour-milk-butter mixture into the egg white mixture to make a fluffy, thick batter.
Line the baking springform pan with baking paper so that the paper is about 2 – 3 cm above the edge of the pan, and wrap the outside several times with aluminum foil. Pour the batter into the baking springform pan, place the baking pan in a larger ovenproof dish, and fill the ovenproof dish with 80 °C hot water so that the springform pan is about 1 – 2 cm in the hot water. Bake the cake in the water bath in the oven at 150 °C for about 50 minutes. Done!
How to make Taiwanese castella cake: with these tips and tricks you will succeed
The proportions are the most important thing in this recipe. You must not change the proportions in any case.
Use exactly the baking pan indicated in the recipe. I baked the Taiwanese castella cake in a round, Ø 18 cm springform pan. So the quantities in the recipe fit only for this baking pan. If you want to use another pan, you have to convert the ingredient amounts.
Depending on the size of the baking pan, the baking time may vary.
Prepare the baking pan and all ingredients before you start baking, i.e. weigh everything first, sift flour, separate egg yolks from whites.
Sift the flour to avoid lumps in the dough.
Eggs for the cake must be at room temperature.
Add egg yolks to the flour-milk-butter mixture only after it has cooled to warm. You must not add them to the mixture while it is still hot.
Add the entire amount of sugar to the egg whites at once and then whip it.
The egg white-sugar mixture should be airy and not stiff after whipping.
You should carefully stir the egg yolk-flour-milk-butter mixture into the egg white mixture so that the batter ends up with an airy consistency.
Vanilla ensures that the cake does not smell like eggs.
Covering the baking pan with aluminum foil ensures that no water gets into the batter during baking, since the cake is baked in a water bath.
The water in which the cake is baked must be 80°C when you pour it around the baking pan with the batter. It must not be hotter than that, and it must not be cold.
Do not fill the ovenproof dish in which the springform pan with the dough is placed too full with water, so that the water does not spill over the edge of the springform pan into the dough during baking.
It is best to use a kitchen thermometer to maintain the temperatures specified in the recipe.
Do not open the oven door while the cake is baking.
The Taiwanese castella cake is done baking when it has a light brown surface and is a little wobbly.
Did you bake the Taiwanese castella cake according to this recipe? I’m looking forward to your result, your star rating and your comment on the recipe below, how the cake turned out and tasted to you.
Taiwanese castella cake / kasutera sponge cake
Heavenly fluffy and juicy at the same time tastes Taiwanese castella cake. It is so tender that it could be compared to a souffle. Whether plain or in a cake with cream, you're guaranteed to be delighted by kasutera sponge cake, just like me, once you've tried it. With this recipe, you can bake the Japanese dessert that is popular all over the world, Taiwanese style.
Separate egg yolks from whites. Sift flour into a mixing bowl.
Line the springform pan with baking paper so that the paper is approx. 2 - 3 cm above the edge of the pan. Wrap the outside of the springform pan several times with aluminum foil.
Put the milk and butter together in a small saucepan and heat it over low heat, stirring constantly, until the butter has melted. Then heat the mixture to about 50 °C.
Immediately add the milk-butter mixture to the flour in the mixing bowl and stir with a whisk until the mixture cools to warm.
Add egg yolks one at a time, whisking each time until homogeneous.
Add vanilla and stir.
Put egg whites and sugar together in a mixing bowl and beat until fluffy but not stiff.
Fold the egg yolk-flour-milk-butter mixture into the egg white mixture to make a fluffy, thick batter.
Pour the batter into the prepared baking springform pan, place it in a larger ovenproof dish (for example, a larger casserole dish or a deep baking sheet) and fill the ovenproof dish with 80 °C hot water so that the springform pan is about 1 - 2 cm in the hot water.
Place the ovenproof dish with the springform pan in it in the oven preheated to 150 °C top and bottom heat and bake the cake for approx. 50 minutes.
Remove the cake from the baking pan and carefully remove the baking paper.
The proportions are the most important thing. Do not change the proportions.
Use the baking pan indicated in the recipe. The quantities in the recipe will only fit that baking pan. For a different baking pan, convert the ingredient amounts.
Sift flour to avoid lumps in the batter.
Eggs must be at room temperature.
Add egg yolks first to flour-milk-butter mixture that has cooled to warm.
The egg white-sugar mixture must be fluffy and not stiff after beating.
The water in which the cake is baked must have 80 °C when poured around the baking pan with the batter.
Do not open the oven door while the cake is baking.
The Taiwanese castella cake is finished baking when it has a light brown surface and is a little wobbly.
Note the detailed tips and tricks for baking Taiwanese castella cake at the top of the post.