Taiwanese Souffle Castella Cake Recipe (Street Food)
A Jiggly Delight: My Love for Soufflé Castella Cake
There’s something truly magical about watching a freshly baked soufflé castella cake jiggling straight out of the oven.
The first time I tried this airy, pillowy treat was on a bustling street in Taipei, where the aroma of butter and vanilla filled the air.
With one bite, I was hooked – the cake was soft, moist, and just the right amount of sweet.
Today, I’m thrilled to share this incredible recipe with you so you can bring a little piece of Taiwan’s street food magic into your own kitchen!
Kitchen Tools You’ll Need
| Tool | Purpose | Where to Buy |
|---|---|---|
| Mixing Bowls | For whisking eggs and batter | Online or kitchen stores |
| Hand Mixer | Whipping egg whites to peaks | Amazon, Walmart |
| Sifter | Ensures a fine flour texture | Baking supply stores |
| Saucepan | Melting butter and milk | Any cookware store |
| 16cm Cake Pan | The perfect mold size | Specialty baking shops |
| Oven | Baking the cake evenly | Standard kitchen oven |
Prep Time
Total Time: 1 hour 30 minutes
- Prep: 30 minutes
- Baking: 60 minutes
Ingredients
Dry Ingredients:
- 70g Cake flour (sifted)
- 2g Salt
Wet Ingredients:
- 70g Unsalted butter
- 80ml Milk
- 5 Egg yolks
- 1 Tsp Vanilla extract
Meringue:
- 5 Egg whites
- 1/4 Tsp Lemon juice
- 90g Sugar
Step-by-Step Instructions
- Preheat & Prepare: Preheat your oven to 150℃ (300℉). Line a 16cm cake pan with parchment paper.
- Melt Butter & Milk: In a small saucepan, melt butter with milk over low heat. Once melted, remove from heat.
- Mix Dry Ingredients: Sift cake flour and salt together into a bowl.
- Combine Wet Ingredients: In a separate bowl, whisk together egg yolks and vanilla extract. Slowly pour the melted butter mixture into the yolks while whisking continuously.
- Make the Meringue: In a clean, grease-free bowl, beat egg whites with a hand mixer. Add lemon juice, then gradually add sugar while beating until stiff peaks form.
- Fold Meringue into Batter: Gently fold the meringue into the yolk mixture in three additions. Use a spatula and be careful not to deflate the batter.
- Prepare for Baking: Pour the batter into the cake pan. Tap the pan on the counter to release air bubbles.
- Bake in a Water Bath: Place the cake pan into a larger baking dish filled with hot water. Bake at 150℃ (300℉) for 60 minutes.
- Cool & Enjoy: Remove the cake from the oven, let it cool slightly, and gently remove it from the pan. Enjoy the jiggly, soufflé-like texture!
Food Storage Tips
- Store at room temperature for 1 day.
- Keep in an airtight container in the refrigerator for up to 3 days.
- Reheat in a microwave for 10-15 seconds for a fresh, warm texture.
Pro Tips
- Use Cake Flour: It keeps the cake ultra-light and fluffy.
- Don’t Overmix: Folding the meringue too aggressively will result in a dense cake.
- Bake in a Water Bath: This prevents cracks and ensures a perfectly soft texture.
- Fresh Eggs Matter: Fresh egg whites whip up faster and hold better peaks.
- Serve with Honey or Whipped Cream: Enhance the sweetness and texture contrast.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 22g |
| Protein | 5g |
| Fat | 12g |
| Saturated Fat | 7g |
| Sugar | 13g |
| Sodium | 90mg |
FAQs
1. Why is my castella cake not fluffy?
Overmixing the batter or deflating the meringue can cause the cake to become dense. Be gentle when folding the egg whites.
2. Can I use all-purpose flour instead of cake flour?
Cake flour is preferred for its light texture, but you can substitute 65g all-purpose flour + 5g cornstarch.
3. What if I don’t have a water bath?
A water bath ensures even baking, but you can try lowering the oven temperature slightly and baking for a bit longer.
4. How do I prevent my cake from deflating?
Avoid sudden temperature changes—let the cake cool gradually in the oven with the door slightly open.
5. Can I add flavors like chocolate or matcha?
Absolutely! Add 1 Tbsp cocoa powder or matcha powder to the flour for a fun twist.
Final Thoughts
Soufflé castella cake is more than just a dessert—it’s an experience! Every time I make this cake, I’m reminded of the joy I felt watching it jiggle for the first time in Taiwan.
Whether you’re new to baking or a seasoned home chef, this recipe is simple, fun, and oh-so-rewarding.
Try it today and let the fluffy magic take over your kitchen!