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Jiggly and Moist Taiwanese Castella Cake

Sharing with you all my mum’s favourite cake of all time - Taiwanese castella cake. It is jiggly, cloud-like soft, and incredibly moist that melts in your mouth! Follow my recipe with tips to reward yourself with a perfect castella cake without fail.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Taiwanese
Servings 1 cake

Equipment

  • 18cm x 18cm square cake pan

Ingredients
  

  • 100 g cake flour
  • 100 ml oil
  • 80 ml milk
  • 6 egg yolks
  • 6 egg whites
  • 1/2 tsp vanilla extract
  • 80 g sugar

Instructions
 

Prepare the egg yolk mixture

  • Separate egg whites and yolks. Keep the egg whites chilled in the fridge.
  • Heat the oil to 60-70°C
  • Transfer the oil into a mixer bowl, sift in flour, and mix well.
  • Stir in milk, add in egg yolks and vanilla extract, and mix until smooth.

Make the meringue

  • Begin beating the egg whites on low speed. When it forms a light colour foam with large air bubbles, add in 1/3 of sugar.
  • Beat on low-medium speed. When the egg white foam increases in volume with smaller air bubbles, add another 1/3 of sugar.
  • Continue beating on medium speed until you see a thickening texture, add in the remaining 1/3 of sugar.
  • Beat gently on low speed to make a smoother meringue. Beat to soft peaks - when you pull out the whisk and turn it upside down, the tip should be flopping over.

Combine the meringue with the egg yolk mixture

  • Preheat the oven to 150°C.
  • Pour the egg yolk mixture into the meringue.
  • Gently fold the batter until just combined.
  • Pour the batter into a 18cm x 18cm square pan lined with parchment paper. I also wrapped the cake pan in aluminium foil as an insurance to keep the water from getting in.
  • Place the cake pan onto a baking tray, then pour in warm water to about 1-inch height.
  • Bake in water bath at 150°C in the oven for 60 minutes. For the last 10 minutes, open the oven occasionally to release some steam from the oven.
  • Unmold the cake immediately after baking.

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