Fluffy Taiwanese Castella Cake

Follow our step-by-step guide on how to make Fluffy Taiwanese Castella Cake.

1. Step 1

   Preheat your oven to 300°F (150°C). Prepare a 9-inch square cake pan by lining it with parchment paper, allowing it to overhang on all sides for easy removal later.

2. Step 2

   In a small saucepan, gently heat the vegetable oil and milk until warm. Remove from heat and whisk in the sifted cake flour until the mixture is smooth and sticky.

3. Step 3

   Add the egg yolks one at a time, whisking well after each addition. Then, mix in the vanilla extract and salt until fully combined, ensuring there are no air bubbles in the batter.

4. Step 4

   In a separate bowl, beat the egg whites until foamy. Gradually add the sugar while continuing to beat until stiff peaks form.

5. Step 5

   Carefully pour the egg yolk mixture over the beaten egg whites. Gently fold the two mixtures together using a spatula until the batter is light and airy.

6. Step 6

   Pour the batter into the prepared cake pan. Tap the pan gently on the counter a couple of times to release any trapped air bubbles, and smooth the top with a spatula.

7. Step 7

   Place the cake pan inside a larger baking pan. Fill the larger pan with hot water until it reaches about 1/2 inch deep, creating a water bath for baking.

8. Step 8

   Bake in the preheated oven for 45 to 50 minutes, or until the cake is set and a toothpick inserted in the center comes out clean. Once done, remove the cake from the oven and lift it out of the pan using the parchment paper.

9. Step 9

   Serve the cake warm or allow it to cool completely before slicing.