Taiwanese Castella Cake

This Taiwanese Castella Cake is incredibly soft, fluffy, and features a signature jiggly texture. Made with a warm batter method and baked in a water bath, it delivers a delicate sweetness and a melt-in-your-mouth experience without the need for baking powder. Chef's tips: (1) Baking powder is not needed; the air whipped into the egg whites provides the lift. (2) Using a water bath is essential to keep the cake moist and prevent the surface from cracking. (3) Ensure the meringue is firm but not over-whipped to the point of being dry or grainy. (4) Preheating the oven is necessary to ensure even cooking from the start. (5) Avoid over-mixing the batter when combining the meringue and yolk mixture to keep it fluffy.

• Time: 80 min
• Servings: 18

Source: ChefChef

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