Taiwanese Castella Cake



  • Cake flour – 1 cup –(minus) 1 tblsp
  • Granulated sugar – ½ cup
  • Salt – ½ tsp
  • Cream of tartar – ½ tsp
  • Baking powder – ½ tsp (optional)
  • Eggs – 6 nos (room temperature)
  • Canola oil – ½ cup
  • Milk – ½ cup(room temperature)
  • Vanilla essence – 2 tsp



  • Preheat the oven to 300˚F
  • Separate the Egg yolks and whites (ref pic)

  • Add the canola oil and milk into a sauce pan and bring it to boil (ref pic)

  • Sieve the cake flour, salt and baking powder and add the hot milk mixture (ref pic) and mix well without any lumps

  • Beat the egg yolks along with vanilla essence and add little by little (ref pic) and mix well (ref pic)

  • Beat the egg whites along with ½ tsp of cream of tartar; by adding the sugar in between 3 times (ref pic)

  • Once the egg whites (meringue) achieved its texture (soft peak – ref pic)

  • Add the egg yolk mixture into the meringue mixture and fold it gently without any lumps (ref pic)

  • Pour the cake batter into a parchment lined 8x8x2 inch pan(ref pic) and tap it twice over the counter top to remove the air bubbles

  • Also, using a wooden skewer gently into the cake batter in clockwise direction to remove the air bubbles
  • Place the baking pan over a sheet pan filled with HOT WATER (ref pic) and bake it for about 60 mins or insert a toothpick in the center of the cake comes out clean

  • The very light,super spongy, soft and tasty “TAIWANESE CASTELLA CAKE” is ready




  • The baking time might vary, some of the oven takes only 45-50mins; so bake accordingly
  • The meringue consistency is the most important thing
  • Adding BAKING POWDER and CREAM OF TARTAR are totally optional
  • Serve when the cake is hot (if the meringue consistency is not attained properly then the chances are high for the finished cake to become deflated)

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