This light and fluffy Taiwanese Castella Cake: An Amazing Ultimate Recipe comes together in about 30 minutes and is baked in a single round cake pan for a quick and easy dessert that your family will love! Switch up the flavors with various extracts or add-ins to suit your taste or use it as a way to “clean out the pantry” and get creative with what you have on hand! Trust me this is sure to be a hit in your house!
Ingredients Breakdown
- 4 Large Eggs
- 120 ml Whole Milk
- 60 ml Vegetable Oil
- 100 g Granulated Sugar
- 100 g All-Purpose Flour
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Baking Powder
- A Pinch of Salt
Making This Taiwanese Castella Cake
Creating this delightful Taiwanese Castella Cake is straightforward. Follow these steps for best results:
Preheat the Oven: Preheat your oven to 320°F (160°C). While that’s heating up, prepare a 7-inch round cake pan by greasing it and lining the bottom with parchment paper. This will make removing the cake a breeze later on.
Separate the Eggs: Take your 4 large eggs and separate the egg whites from the yolks into two different bowls. If you haven’t done this before, just crack the eggs gently and let the whites slip through your fingers (or use an egg separator if you’re fancy!).
Mix Wet Ingredients: In the bowl with the yolks, add 120 ml of whole milk, 60 ml of vegetable oil, and 1 teaspoon of vanilla extract. Whisk until everything is well combined, this mixture is going to smell incredible!
Sift Dry Ingredients: In another bowl, sift together 100 g of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Sifting is super important here. It helps prevent lumps and gives your cake an even texture.
Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring until you have a smooth batter, no streaks or lumps. This is where the thick, rich batter starts to form, and oh man, is it exciting!
Whip Egg Whites: Now, in a clean and dry bowl, beat the egg whites using an electric mixer until soft peaks form. You know it’s ready when it looks like whipped cream! Gradually add the 100 g of granulated sugar while continuing to beat until stiff peaks form, this usually takes about 3-4 minutes.
Fold Mixtures: Gently fold one-third of the whipped egg whites into the batter to lighten it. This is a delicate operation, just use a spatula and fold, don’t stir! Then, carefully fold in the remaining egg whites until no streaks remain. This ensures your cake will be beautifully fluffy!
Pour into Pan: Pour the batter into the prepared cake pan. Smooth the top with a spatula, making it all look nice and pretty.
Bake: Pop it in the preheated oven and bake for about 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Make sure you don’t open the oven while it’s baking because this cake needs that steady heat to rise!
Cool: Once it’s baked, remove it from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing and serving. The aroma filling your kitchen is going to be heavenly!
Why I Love This Recipe
This Taiwanese Castella Cake is honestly one of my go-to recipes whenever I crave something sweet yet light. Comfort food? Yep, you can bet on it! I remember making this for the first time it was a beautiful, sunny Saturday, and I was feeling inspired. As soon as I took my first bite, I knew I had found a new family favorite. The best part is that you can whip it up in no time, and the flawless fluffiness never fails to impress! I’m a real sucker for desserts that can be modified easily, just toss in whatever delightful flavor you’ve got sitting around, and you’re golden!
If you loved this Taiwanese Castella Cake, be sure to check out my Caramel Apple Cheesecake Bars, my Mint Cream Pie, or my Easy Cranberry Curd Tart!
Why This Recipe Works
Quick & Easy
It comes together in under 30 minutes! Seriously, if you’ve got a craving for cake, this recipe is a godsend. A quick whisk, a couple of folds, and voilà! In the oven it goes!
One-Pan Wonder
Minimal cleanup is required! You prepare all of this in just a mixing bowl or two and a single cake pan. This means more time for you and your family to enjoy the sweet rewards of your baking.
Customizable
This cake is super versatile; use whatever ingredients you have on hand! Want to replace vanilla with almond extract? Go for it! Feeling adventurous? Toss in a tablespoon of matcha for a green twist! It’s all about making it your own.
Crowd-Pleaser
The whole family will love it! I made this for a family gathering, and it disappeared in minutes, it’s light enough that you’ll want to go back for seconds (and thirds)!
Comfort Food
Loaded with tons of flavor, this cake is basically the dessert version of a warm hug. It’s a perfect ending to any meal or a delightful afternoon snack with tea or coffee, the way it just melts in your mouth? Pure bliss.
Serving Suggestions
Want to know the best ways to enjoy this Taiwanese Castella Cake? Try serving it with a dollop of whipped cream and a drizzle of honey for sweetness! Fresh berries on the side make it even more delightful, adding a burst of fresh flavor. What’s even better? Enjoy it with a cup of hot tea or coffee, it’s perfect for afternoon gatherings!
Storage & Reheating
This cake will keep for about 3 days in the refrigerator if stored in an airtight container. Just slice it up, and you can have a sweet snack ready for busy weekday mornings! Want to keep it longer? Yes, it’s freezer-friendly! Wrap slices in plastic wrap and store them in an airtight container for up to a month. To reheat, just pop it in the microwave for about 10-15 seconds, and it’ll taste fresh as ever!
And that’s it! You have a delightful Taiwanese Castella Cake just waiting to impress you and your loved ones. I can’t wait to hear how it turns out for you! Enjoy this lovely treat. Happy baking, friends! Follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Taiwanese Castella Cake
Ingredients
Method
- Preheat your oven to 320°F (160°C) and prepare a 7-inch round cake pan by greasing it and lining the bottom with parchment paper.
- Separate the egg whites from the yolks into two bowls.
- In the yolk bowl, add whole milk, vegetable oil, and vanilla extract, and whisk well.
- In another bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until the batter is smooth.
- Beat the egg whites until soft peaks form, then gradually add the sugar and continue beating until stiff peaks form.
- Fold a third of the whipped egg whites into the batter gently, then fold in the remaining whites until no streaks remain.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 25-30 minutes, or until golden brown and a toothpick comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack to cool completely.