Easy Taiwanese Castella Sponge Cake Recipe

Growing up, mornings in our house always came with the warm, sweet aroma of my mom’s homemade Taiwanese castella sponge cake wafting through the kitchen. Soft, bouncy, and just lightly sweet, this perfect cake was a breakfast staple in our home. And now, I’m happy to make this nostalgic treat for my family. Let’s dive into the recipe so you can bring a little bit of that magic to your own kitchen!

Why This Taiwanese Castella Sponge Cake Is My All-Time Favorite

The perfect texture: soft, moist, and light as air

This Taiwanese Castella cake is everything you could ask for in a sponge cake—bouncy, delicate, and melt-in-your-mouth soft. That’s not all! The whipped cream oozing out in each bite adds another layer of indulgence. The moist, fluffy texture comes from the water bath baking method, while the whipped meringue gives it an incredible lightness that’s hard to resist. It’s just sweet enough to satisfy a craving without feeling heavy, making it the perfect treat to pair with coffee or milk.

Surprisingly simple to make at home

Despite its fancy look and bakery-style taste, this jiggly cake is incredibly straightforward to bake, even if you’re new to sponge cakes. The steps are easy to follow and with a bit of care (and my tips!), you’ll nail it on your first try. You don’t need special ingredients—just everyday staples like eggs, flour, and milk. 

6 Basic Steps To Make Taiwanese Castella Sponge Cake

Step 1

Grab a 15cm square mold (bottomless works best). To keep water from sneaking in during the baking, wrap it tightly with two layers of aluminum foil. This trick is a lifesaver!

Next, line the mold with parchment paper. This not only makes removing the cake a breeze but also gives you that neat, professional look. Set your prepared mold aside.

Step 2

Separate 4 medium eggs. They should be at room temperature. (Pro tip: Room-temp eggs whip better and make your batter fluffier.)

Measure out 50g vegetable oil and 70g milk, then pour them into a heatproof bowl.

Microwave the mixture for 30-40 seconds—just enough to warm it slightly. Trust me, this helps the flour blend more smoothly.

Sift in 60g cake flour directly into the warm milk-oil mix. Whisk until smooth—no lumps allowed!

Add the egg yolks, one at a time, to the flour mixture. Mix well after each yolk so everything’s fully blended.

Finally, stir in 1 tsp of vanilla extract. This is my favorite part—the smell of vanilla always feels like a warm hug!

Step 3

Whisking the egg whites properly is the key to that light, fluffy texture.

Start by adding 60g of granulated sugar to the egg whites in small increments. Use an electric mixer for this—it makes life so much easier.

Whisk until you get the right consistency (see the note below).

Step 4

Now, it’s time to fold everything together carefully.

Start by mixing a third of the whipped egg whites or meringue into the yolk-flour mixture. Fold gently to lighten it up.

Pour half of this lighter batter back into the meringue bowl and fold again. Use a folding motion—scoop from the bottom up and around in one direction. 

This keeps the air in your batter, ensuring that dreamy fluffiness. I use a rubber spatula to check the firmness more easily, but you can use a whisk; the skill is what matters, after all. 

Repeat with the rest of the mixture. (This part takes a bit of patience, but you’ll get the hang of it.)

Step 5

Pour the cake batter into your prepared mold. Smooth the surface with a rubber spatula, but don’t stress about perfection—it will rise beautifully in the oven!

Tap the mold gently on the counter to release any air bubbles.

Place the mold inside a larger baking tray filled with about 1 inch of hot water (around 80°C). This water bath is the secret to a moist, crack-free cake.

Pop it into a preheated oven at 150°C and bake for 45 minutes. Remember to bake the cake immediately after folding the batter, or it will deflate—the last thing we want.

Pro Tip: Always use an oven thermometer to check the real temperature. Ovens can be tricky, and even a slight variation can affect your results. 

Underbaking is the recipe for a sinking cake. Of course, this happens to the best of us; even a well-baked cake might sink a bit in the center, but it still holds its shape like a charm and won’t deflate.

Once baked, remove the soft cake from the oven and carefully take it out of the mold. Peel off the parchment paper and let it cool on a wire rack. A perfectly baked cake might sink a little but will hold its shape beautifully.

Step 6

No Castella cake is complete without a luscious cream filling! Here’s how to whip it up:

Pour some heavy cream into a mixing bowl. Adjust the quantity to your liking. Whip it with an electric mixer, slowly adding sugar if you like it sweet. (I sometimes skip the sugar for a more subtle flavor.)

Once the cream is thick and silky, transfer it to a piping bag.

Cut the cooled, moist cake into 4 slices. Pipe the whipped cream between the slices. Be generous—this is where the indulgence comes in!

Serve with a glass of milk, and watch as everyone devours each bite with pure joy.

Want to indulge yourself more in this incredible softness? This cotton-soft sponge cake with fresh cream, Japanese souffle cheesecake, or coffee sponge cake with cream will hit the right spot.

Some Baking Notes

The Meringue Consistency

The meringue is the backbone of this Castella cake, so getting it just right is crucial. You’ll know you’re on the right track when the bubbles become smaller and denser as you whisk. Keep checking for that perfect medium-peak consistency—it should hold its shape but still look soft and slightly glossy. 

Over-whipping leads to cracks on the cake’s surface, while under-whipping can cause sinking and deflation. I always whisk with caution once I see the meringue starting to firm up, checking regularly to avoid crossing the line. This one habit has saved so many cakes from failure!

Use Room-Temperature Ingredients

I can’t stress this enough—room-temperature ingredients make all the difference. Eggs whip better and blend more evenly with sugar and flour when they’re at room temp, creating a smoother batter and a finer, airier texture in the bouncy sponge cake. 

Cold ingredients, on the other hand, can lead to clumps and uneven incorporation. When I forget to take my eggs out early, I cheat a little by soaking them in warm water for 5-10 minutes—it’s a quick fix that works like a charm!

Taiwanese Castella Sponge Cake Troubleshooting

A cracked dome

The main culprit is often over-whipped meringue. Medium peaks are ideal—too stiff, and the cake expands unevenly, causing cracks.

Check your oven temperature as well. If it’s too high, the cake’s surface will bake too quickly and split apart. 

An oven thermometer is a game-changer for catching temperature discrepancies.

Lastly, make sure your pan isn’t too small. A small pan forces the batter to expand outward, leading to breaks and cracks.

A deflated cake

A little shrinking is normal as the cake cools, but drastic deflation signals trouble. Soft meringue is usually the culprit, so aim for medium peaks to give the batter enough structure to hold its shape.

Also, underbaking can cause the cake to collapse. I always use a toothpick to check for doneness—it should come out clean or with just a few crumbs.

Inconsistent crumbs

While this doesn’t affect the taste, it can make the Castella cake look less polished. Beat the meringue on medium speed after adding sugar to prevent large bubbles from forming.

When folding the meringue into the batter, use a gentle “J” motion. Rough handling introduces excess air, leading to a coarse, uneven crumb. Trust me, patience and technique go a long way here!

FAQs

How can I store this Taiwanese sponge cake?

This cake can be enjoyed at room temperature for a day. For any leftovers, just wrap them with plastic wrap, and they’ll stay fresh in the fridge for 3 days and in the freezer for 3 months.

Can I use all-purpose flour instead of cake flour?

Of course, just swap them with the same amount. However, the cake might not be as fluffy and light as when using cake flour.

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Happy baking, and don’t forget to share your creations!