Taiwanese Castella Cake Recipe: Get Jiggly With This Sponge Cake Recipe by 30Seconds Food

Cakes/Cupcakes Desserts
3 months ago

Ready to jiggle? Taiwanese castella cake is a soft, aerated sponge cake that is, yes, jiggly. This traditional Taiwanese castella cake recipe is adapted from a recipe by Spoonful Passion, and is really easy to make at home.

Fun Fact: Castella was brought to Taiwan in 1917 when it was still under Japanese rule. A Japanese bakery started selling it in Taiwan, which caused the jiggy sponge cake to gain popularity.

Cuisine: Japanese
Prep Time: 15 minutes
Cook Time: 45 to 55 minutes
Total Time: 1 hour to 1 hour and 10 minutes

Servings: Makes 1 cake

Ingredients

Here's how to make it: 

  1. Put the milk and oil into a small sauce pot and heat to 158 degrees F. Pour it into a mixing bowl.
  2. Add the cake flour and whisk until combined. Add one egg yolk at a time until combined. Stir in the salt and vanilla. Mix until smooth. 
  3. Preheat the oven to 300 degrees F and line a loaf pan with parchment paper so that it's coming up the sides a few inches. 
  4. Beat the egg whites with an electric mixer until foamy. Turn to low speed and add the sugar. Turn to high speed and beat until soft peaks form.
  5. Fold in one-third of the egg whites into the batter with a whisk. Continue with another one-third. End with the remaining one-third of the egg whites, folding in until not entirely combined but almost. Use a rubber spatula and make sure there's no unmixed batter on the sides or bottom of the bowl. Do not overmix.
  6. Pour the batter into the prepared pan. Shake it to help spread out the batter and tap it a couple times on the counter to release air bubbles. 
  7. Place the loaf pan into the a larger baking pan. Pour about 1 inch of hot water in the larger pan. Put the pan into the oven. Bake for about 45 to 55 minutes or until top is browned. 
  8. Take the cake out of the oven and immediately remove the cake from the loaf pan by pulling up on the parchment paper. Carefully peel off the parchment paper. 
  9. Cut into slices. Cool or serve warm.

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Julie Rose
How cool is that 😍
Elisa Schmitz, 30Seconds
What a fun and delicious idea! #yum
Rosseyes
Looks good but who's the author of the recipe that was no name indicated and also what kind of cake flour is it just that one brand can you use Duncan Hines or Pillsbury or another one and can you use a different kind of sugar let me know whoever you are author it looks great and the paper parchment it's almost like a pudding cake is that correct thanks for any tips

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