PEI-YU'S CLOUD CAKE DREAMS: TAIWANESE CASTELLA
Pei-Yu Lee
Associate Consultant Health Analytics, London
What this dish means to me
After school, tired and hungry, I’d come home to the warm scent of something sweet—Taiwanese Castella cake. Made with just eggs, milk, flour, vegetable oil, and a touch of vanilla or honey, it was soft, eggy, and comforting, like a hug on a plate. My mum would warm a slice for me, paired with a glass of milk. It wasn’t fancy, but it was everything I needed—simple, cosy, and full of love.
Aside from bubble tea becoming a global favourite, Taiwanese Castella has also won hearts across Asia. Its fluffy, jiggly charm sparked a wave of Castella shops in Japan, Korea, and beyond, with modern twists like chocolate, coffee, cheese, and matcha.
To me, Castella will always be more than just a cake. It’s the golden warmth of childhood, the taste of home after school, and a timeless comfort that still brings joy—wherever I am.
SERVES
4
MINUTES
90
DIFFICULTY
6/10
INGREDIENTS
Oil* 75g: I prefer using Butter Flavoured Cooking Spray by opening the lid and just pouring it—it imparts a subtle buttery aroma and emulsifies easily with milk, thanks to its sprayable form, which blends effortlessly.
Cake Flour 75g and Corn flour 10g: Cake flour (or Japanese cake flour) is my go-to for its low gluten content, which results in a lighter, more tender and airy texture—perfect for this style of sponge cake.
Milk 60g: I use whole dairy milk at room temperature. It helps thin the batter while contributing a rich, creamy flavour.
Eggs 5 large whole eggs: I use large eggs with golden yolks, which enhance both the colour and richness of the cake.
Sugar 60-80g: Powdered sugar or golden caster sugar
Cream of Tartar 1 teaspoon: Just a small amount of this acidic ingredient helps stabilise the meringue. Lemon juice is a great substitute if needed.
Vanilla Paste or Honey 5-8g: These add depth of flavour and help mellow the egg white taste. If using, mix them in after the egg yolks are incorporated into the batter.
*That said, any neutral-flavoured vegetable oil will work. Avoid using butter, as it contains more fat solids and less water than oil, leading to a denser crumb that detracts from the soft, airy texture characteristic of Taiwanese castella. For the best flavour, avoid strong-tasting oils like rapeseed or olive oil, as they can overpower the delicate cake.
METHOD
Step 1: Prepare the Bowls & Eggs
Take two clean mixing bowls—make sure they are completely dry and free of any grease. If the bowls aren’t clean enough, the egg whites may not whip properly into meringue.
Separate the eggs straight from the fridge: yolks into one bowl, whites into the other. Be careful not to break the yolks—this can be the trickiest part of the recipe.
Place the bowl with the egg whites in the freezer to keep them cool (not frozen), until you’re ready to whip the meringue.
Step 2: Preheat & Heat the Oil (Cooked Dough Method)
Preheat your oven to 150°C (top and bottom heat).
Heat the oil in a frying pan until streaks appear—this is part of the “cooked dough” method, which helps create a soft, cotton-like sponge. Once the oil is hot, remove it from the heat.
Step 3: Combine Oil, Milk and Yolks
Gradually whisk the warm oil into the milk, then add the egg yolks and vanilla paste or honey.
Keep this base mixture warm—about the temperature of a warm shower—but not hot. This helps with mixing later without deflating the meringue.
Step 4: Whip the Meringue
Begin whipping the chilled egg whites on medium-high speed until foamy. Add the cream of tartar or lemon juice, followed by half the sugar, and continue whipping.
Gradually add the rest of the sugar and whip to medium-soft peaks—the peaks should curl over slightly, like soft-serve ice cream.
A stable meringue is key to making a fluffy cake and avoiding cracks on the surface.
Step 5: Fold the Meringue into the Batter
Start by folding one-third of the meringue into the yolk mixture to lighten it—fold gently with a spatula.
Then pour the yolk mixture gently back into the remaining meringue and continue folding until evenly combined.
Be careful not to stir or overmix, or the meringue will deflate, and the cake will lose its airy texture.
Step 6: Prepare the Tin & Water Bath
Line a 19 x 19 x 5 cm square tin (or a similarly sized round tin) with non-stick baking paper, covering all sides. Gently pour the batter into the tin.
Before placing it in the oven, gently tap the tin on the table 2–3 times to help bring any large air bubbles to the surface. You can also use a fork or skewer to pop any visible bubbles on top—this helps ensure an even, smooth surface when baked.
Place the tin on the second rack (middle layer) of your oven. Add about 1 cm of warm-hot water (around 60°C) into the oven tray placed directly under the rack—NOT into the cake tin itself. This water bath (bain-marie) method helps maintain a moist environment while baking, preventing cracks and keeping the texture light and fluffy.
Step 7: Bake
Bake at 150°C (top and bottom heat) for about 60 minutes. Adjust the time or temperature slightly depending on your oven model. If the top of the cake browns too quickly towards the end, loosely cover it with foil and continue baking.
Step 8: Check for Doneness
Insert a toothpick into the centre of the cake—if it comes out clean, it’s done. If not, bake for another 5–10 minutes, checking again.
Step 9: Cool and Serve
Remove the cake from the oven and carefully peel off the baking paper. Let it cool down to room temperature.
Once fully cooled, your light and airy Taiwanese castella cake is ready to enjoy!
Optional Flavour Variations:
If you'd like to make chocolate, matcha, or cheese-flavoured castella, here are a few simple ways to customise the recipe:
Chocolate or Matcha: Add a spoonful of cocoa powder or matcha powder when mixing the egg yolk base. You may need to add a little more milk to keep the consistency smooth and pourable.
Cheese Flavour: After pouring about 3 cm of classic flavoured-batter into the tin, place cheese slices or chunks (like mozzarella or cheesy slices) evenly on top. Then, gently pour the remaining batter over the cheese to cover it completely. This creates a lovely, melty cheese layer inside the cake.
