Taiwanese Castella cake, with its light and airy texture, is a delightful treat that transcends generations. This iconic sponge cake boasts a subtly sweet flavor and a melt-in-your-mouth experience, making it a beloved dessert across Taiwan and beyond. Unlike many cakes, Castella relies on a simple yet precise method, achieving its signature fluffiness through careful whisking and precise baking techniques. Its understated elegance makes it perfect for any occasion, from casual afternoon tea to elegant gatherings. The delicate balance of flavors and textures invites you to savor every bite.
This recipe guides you through creating your own fluffy, melt-in-your-mouth Taiwanese Castella cake, even if you're a beginner baker. Forget complicated techniques and overly-sweetened concoctions; this recipe prioritizes simplicity and achieving that perfect airy texture. Follow our easy step-by-step instructions and discover the joy of baking this beloved Taiwanese classic.
Tools Needed
- Microwave
- Hand mixer
- 15cm square baking pan
- Baking paper
- Whisk
- Rubber spatula
- Heat-resistant tray or cocotte
- Aluminum foil
Ingredients
- Eggs: 4 medium-sized (or 3 large-sized)
- Rice flour: null
- Sugar: null
- Rice oil: null
- Milk: null
Step-by-Step Instructions
Step 1. Prepare the Batter
- Separate egg whites and yolks. Refrigerate egg whites.
- Lightly warm milk in the microwave (600W, 30 seconds).
- Warm rice oil in the microwave (600W, 1 minute).
- Add rice flour to warm oil and mix quickly.
- Add half the warm milk, mix well, then add the remaining half and mix.
- Add eggs and mix well. Add about half the sugar and mix until no longer crunchy.
Step 2. Make the Meringue and Combine
- Beat egg whites on high speed with a hand mixer until fluffy. Add all the sugar and beat on high speed for 1 minute, then on low speed for 1 minute.
- Gently fold the meringue into the egg yolk batter in several additions, mixing until no streaks remain.
Step 3. Bake the Castella
- Preheat oven to 150°C.
- Pour batter into prepared pan, and gently tap the pan 23 times to remove large air bubbles.
- Place pan in a larger baking tray filled with 2cm of 80°C hot water. Bake for 60 minutes at 150°C.
Step 4. Cool and Serve
- Let the cake cool slightly, then remove from the pan.
Read more: Black Bean Muffins: Easy Recipe with Pancake Mix
Tips
- Warming the milk and oil ensures better blending and a moist texture.
- Don't over-whip the meringue; it should be soft and stiff peaks.
- Baking in a water bath prevents cracking and creates a moist cake.
- If the cake browns too quickly, cover it with non-stick aluminum foil.
Nutrition
- N/A
FAQs
1. Can I use a different type of gluten-free flour blend?
While this recipe uses a specific blend, you can experiment with others. However, results may vary slightly in texture. A blend with a good balance of starches and proteins will work best.
2. My Castella cake is dense, not fluffy. What went wrong?
This usually means the batter wasn't whisked enough, or the oven temperature was too low. Make sure you whisk vigorously until the batter is very light and airy and follow the baking temperature closely.
Enjoy your perfectly fluffy, gluten-free Taiwanese Castella cake! This simple recipe delivers big on flavor and texture, proving that deliciousness doesn't require complicated ingredients or techniques. Indulge in this delightful treat and share the joy of homemade baking with friends and family.