Why did my cake crack?

There could be various reasons, but cracks on top are most commonly caused by over-beating the egg whites or the oven temperature being too hot.

Why did my cake collapse?

There will naturally be a slight deflation after removing the cake from the oven. To prevent the castella cake from collapsing significantly, make sure the meringue is whipped to medium peaks and that the cake is baked through.

What does castella cake taste like?

The taste is lightly sweet, rich, and custardy with a hint of vanilla. It's like vanilla sponge cake meets egg custard souffle.

Is castella cake the same as sponge cake?

No, it's a type of sponge cake that relies on a high ratio of eggs to flour, resulting in a cloud-like fluffy cake with a subtle egg flavor.

How to store castella cake:

Tightly wrap in saran wrap or place in an airtight container and store at room temperature for up to 3 days. For longer storage, store in the fridge for up to a week. Bring to room temperature before serving.

Taiwanese Castella Cake

Description

This Taiwanese castella cake is moist and cottony-soft. It’s delicate and subtly sweet, and makes for the perfect everyday cake.

Ingredients

Scale

1 cup (125g) cake flour
1/2 cup (114g) unsalted butter
1/2 cup (125ml) milk
7 large egg yolks, room temperature
1 tbsp (15ml) vanilla extract
7 large egg whites, room temperature
1/2 cup (100g) granulated sugar

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Instructions

Preheat oven to 300F. Boil a large kettle of water for the water bath. Line an 8″ square pan with parchment paper with 2″ excess on the sides.
Sift the flour into a large bowl and set aside.
In a small saucepan, heat the butter and milk until the butter is just melted, not boiling.
Pour the butter mixture over flour and whisk together until smooth. Then whisk in the egg yolks and vanilla.
In another large bowl, beat the egg whites until foamy. Continue beating and gradually add in the sugar until medium peaks form.
Fold in 1/3 of the meringue into the egg yolk batter to lighten the mixture.
Pour the egg yolk batter into the meringue and gently fold until just combined and no yellow streaks remain.
Pour the cake batter into the prepared pan. Place the cake pan into a larger pan and fill the larger pan with 1″ of hot water.
Bake for 45-50 minutes or until golden on top and a toothpick inserted into the middle comes out clean.
Remove from water bath and let cool completely before serving.

Notes

Leftovers can be placed in an airtight container and stored at room temperature for up to 3 days or in the fridge for up to a week.

Keywords: Taiwanese castella cake, castella cake recipe