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Taiwanese castella cake / kasutera sponge cake
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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.
Course Dessert
Cuisine Japanese, Taiwanese
Prep Time 35 minutes
Cook Time 50 minutes
Servings 7

Equipment

  • Ø 18 cm large round baking pan

Ingredients

  • 65 ml milk
  • 65 g butter
  • 65 g sugar
  • 4 eggs (room temperature)
  • 65 g flour
  • vanilla

Instructions

  • 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.

Notes

  • 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.