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    Home » Cake » Souffle Castella Cake

    Souffle Castella Cake

    January 13, 2022 by Catherine Zhang 20 Comments

    Jump to Recipe·Print Recipe

    The softest and fluffiest wobbly sponge cake. Originating in Taiwan this souffle castella is lightly sweetened with the perfect pillowy texture.

    Jump to:
    • How to achieve a crack free cake
    • Frequently Asked Questions
    • Let's Get Baking
    • Taiwanese Souffle Castella

    One of the most satisfying things is baking a perfect sponge cake. When the cake is at the perfect height and the surface is perfectly smooth and crack free. This castella is the definition of a perfect sponge cake. You won't find a cake with a better texture than this! The cake itself is light in flavour and slightly sweet, and the texture is light, pillowy and souffle-like.

    Originating in Taiwan, these cakes are usually baked as large 1 metre slabs, sliced into large rectangles straight out of the oven, and placed in boxes to be picked up by the long line of customers waiting outside the stores. The popularity of these cakes is never-ending, and there are almost always lines outside the stores.

    Taiwanese jiggly souffle castella sponge cake

    Although souffle castella was popularised in Taiwan, the original castella is a cake developed in Japan after being introduced by the Portugese. A traditional Japanese sweet made from bread flour, eggs, sugar and mizuame, a type of sugar syrup which gives the cake a moist texture, Japanese castella is a denser and slightly gooier in texture with a darker crust. Instead of being baked on a large scale like the Taiwanese adaptation, Japanese castella is baked in a wooden square or rectangular mould and enjoyed the day after it is baked as it brings out a moister texture.

    While both cakes may have the same name they have their own unique charms. I personally love the Taiwanese style because of its fluffy texture, but give this recipe a go and see what you think!

    Taiwanese jiggly souffle castella sponge cake

    How to achieve a crack free cake

    Sponge cakes are the kind of cake that seem relatively simple, but there are so many small areas where things can go wrong. Whether that be a sunken cake or cracked top follow these steps for the perfect castella!

    Heat the milk and butter until just melted

    Heating the milk and butter is one of the tricks to achieving a cotton soft sponge cake. This technique is called the 'cooked dough' method, and essentially breaks down the proteins in the flour so that less gluten is formed, creating a soft sponge.

    However, when heating the milk and butter keep a close eye on it so it doesn't overheat. If the milk and butter is too hot it can overcook the dough, causing it to form a sticky paste. The butter should have just melted and the milk should be just steaming.

    Use chilled eggs

    Chilled eggs whip up to create a firmer, more stable meringue. The meringue forms the base of this cake, helping it rise while giving it it's fluffy texture, so it is essential to have a strong foundation. You can also add a pinch of cream of tartar to your egg whites once foamy to help strengthen the meringue.

    Taiwanese jiggly souffle castella sponge cake

    Whip the egg whites to soft peaks

    One of the most important tips to creating a crack free sponge cake is only whipping the egg whites to soft peaks. If the meringue is whipped to stiff peaks it can cause the cake to rise rapidly while baking, increasing the possibility of the top splitting.

    Add the sugar when the egg whites are just foamy, and whip until a dense meringue

    While the egg whites should be whipped to soft peaks it is important to ensure that the soft peaks are dense and stable. The best way to create a stable meringue is to add the sugar as soon as the egg whites are foamy and beat the egg whites on medium-low for a longer period of time. This gives time for the sugar to dissolve, and the proteins in the egg whites to form a stronger network. When you look at the meringue the air bubbles should be fine and the surface should be shiny.

    Bake the cake in a hot water bath

    Baking the cake in a hot water bath helps to even out the oven temperature and create the perfect moist environment for the cake to bake. It is important to even out the oven temperature, as fluctuations in heat can cause the sponge cake to crack. Extra moisture also prevents the surface of the cake from drying out and becoming more susceptible to splitting.

    Make sure the water you use in the hot water bath is hot, but not boiling. Boiling water evaporates quicker and could leave your cake dry halfway through the baking process.

    Taiwanese jiggly souffle castella sponge cake

    Frequently Asked Questions

    Why did my cake crack?

    There are a couple of reasons as to why your cake cracked.

    • The meringue was whipped beyond soft peaks
    • The meringue wasn't stable enough
    • The oven temperature was too hot
    • The water bath used was too hot/ there wasn't enough water in the waterbath

    To troubleshoot these errors check out my "how to achieve a crack-free cake" section above!

    Why did my cake deflate?

    As the name suggests this cake is a souffle castella, and will deflate slightly after cooling, however not enough for it to be a significant problem. If your cake is deflating a lot it could be be due to a couple of factors:

    • The meringue was overwhipped, causing it to rise more during the bake
    • The cake was underbaked

    How long does this last?

    This cake is best enjoyed on the day it's made, but it can last up to 3 days in an airtight container in the fridge. Allow the cake to come to room temperature before consuming if eating from the fridge, or you can toast it in the oven or toaster!

    How is this cake best enjoyed?

    I personally love this cake when it is fresh out of the oven. At this stage the cake is warm, soft and at its fluffiest. However, when cooled the cake is equally as delicious. Try serving it with some whipped cream and fresh fruit for a delicious all round dessert!

    Taiwanese souffle castella cake

    Let's Get Baking

    If you are looking for the most satisfying sponge cake look no further! Soft and pillowy sweet perfection.

    If you make these make sure leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your creations.

    Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy baking!

    Print

    Taiwanese Souffle Castella

    Taiwanese jiggly souffle castella sponge cake
    Print Recipe

    ★★★★★

    5 from 4 reviews

    The softest and fluffiest wobbly sponge cake. Originating in Taiwan this souffle castella is lightly sweetened with the perfect pillowy texture.

    • Author: Catherine Zhang
    • Prep Time: 15 mins
    • Cook Time: 75 minutes
    • Total Time: 1 hour 30 minutes
    • Yield: 8 x 8 inch cake 1x
    • Category: Cake
    • Method: Easy
    • Cuisine: Taiwanese

    Ingredients

    Scale
    • 130g Whole milk (½ cup 2 tsp)
    • 130g Unsalted butter (½ cup 2 tsp)
    • 120g All purpose flour (1 cup)
    • 8 Egg yolks
    • 1 tsp Vanilla extract
    • 8 Egg whites
    • 130g White sugar (⅔ cup)

    Instructions

    1. Preheat the oven to 140C
    2. Combine the milk and butter in  a small saucepan over medium heat and heat until the butter has melted and the milk is just steaming
    3. Sift the flour into a large bowl and pour over the hot milk and butter, mix until combined
    4. Add the egg yolks and mix until smooth and well combined
    5. In a large bowl add the egg whites and whisk until foamy
    6. Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
    7. Add ⅓ of the meringue to the yolk mixture and mix until well combined
    8. Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
    9. Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water
    10. Bake for 75 minutes or until the cake springs back when touched
    11. Remove from the oven and enjoy warm!

    Keywords: cake, sponge cake,. castella, kasutera, taiwanese, jiggly

    Did you make this recipe?

    Share a photo, tag me @catherine.justdessertsau and hashtag #cattycakes

    I cannot wait to see what you make!

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    Reader Interactions

    Comments

    1. Dimosthenis

      January 14, 2022 at 3:25 am

      Hi Catherine. Happy new year!!!

      It is funny but I wanted to make this cake for about a month now and I kept postponing it. Now, that you made it I will definitely give it a try. Is it possible to tell us how to turn it into a matcha version?

      Reply
      • Catherine Zhang

        January 16, 2022 at 3:53 am

        Hi Dimosthenis, Happy new year! I haven't tried making a matcha version, but I would replace 1 - 2 tbsp of the flour with matcha powder. Hope it turns out great!

        Reply
    2. Jackie

      January 17, 2022 at 8:43 pm

      Hi! Just wanted to let you know that I think the recipe needs a tweak. I went with the weight measurements so mine turned out great. But the butter should be 1/4c + 2 tbsp, not 1/2c. The recipe also states vanilla extract, but it doesn’t say when to put it in. I just stirred it in at the end.

      ★★★★★

      Reply
      • Catherine Zhang

        February 22, 2022 at 4:06 am

        Hi Jackie, Thanks for picking that up! The vanilla should be added with the egg yolks, as for the butter weight it should be correct as I converted it via density 🙂

        Reply
    3. Dimosthenis

      January 20, 2022 at 8:02 am

      Hello again. I just made a matcha version and I have to say that I am amazed. It turned out great. I did it in a 9x9x2 inch pan. The ingredients should be:

      150 gr Milk
      150 gr Butter
      127 gr Flour
      10 gr matcha
      9 egg yolks
      9 egg whites
      4.6 gr vanilla extract
      150 gr White Sugar

      For non-matcha just use 137 gr flour.

      ★★★★★

      Reply
      • Catherine Zhang

        February 22, 2022 at 4:15 am

        Hi Dimosthenis, that sounds delicious, thanks for posting it! I was going to upload a matcha version soon too 🙂

        Reply
        • Dimosthenis

          February 23, 2022 at 12:31 pm

          I am so sorry if I spoiled a future recipe :(. I will also try a Durian flavor next week 😀

          Reply
          • Catherine Zhang

            February 27, 2022 at 2:04 am

            Not at all! In fact it's probably better since you've done some testing already 🙂 Durian sounds delicious!

            Reply
            • H

              April 08, 2022 at 7:35 am

              Hi, thank you for the recipe. I made this cake and it was absolutely delicious but a tad sweet for me. Do you think it’s possible to change to brown sugar?

              I also had a couple of things I want to ask. How did you get that nice brown top? Im getting a lot of cake bubbles with the final mixtures and I don’t know if it’s because I’m beating it at too high speed with the electric mixture.

              ★★★★★

            • Catherine Zhang

              May 16, 2022 at 1:38 pm

              Hi! I wouldn't use brown sugar as it has extra moisture and will result in a denser cake. The brown top comes from the caramelization of the sugar. The bubbles will happen if you are beating the eggs at a high speed, make sure you beat them on a medium speed as this will prevent any large air bubbles from forming

    4. Rv

      February 10, 2022 at 2:46 pm

      Hello. I have oven with only fan. What temperature I can use it?

      Reply
      • Catherine Zhang

        February 22, 2022 at 5:26 am

        The same temperature will be fine 🙂

        Reply
    5. Mayra

      February 23, 2022 at 9:44 pm

      Hello! Looking forward to try this recipe! Should I add baking powder?

      Thank you!!

      ★★★★★

      Reply
      • Catherine Zhang

        February 27, 2022 at 2:05 am

        Hi Mayra, no need to add baking powder. The eggs will help the cake rise 🙂

        Reply
    6. Samiha

      March 03, 2022 at 3:54 am

      Hey am I able to make this strawberry flavoured by any chance?

      Reply
      • Catherine Zhang

        April 03, 2022 at 8:01 am

        Hi Samiha, Yes you could add in some freeze-dried strawberry powder for a fruity flavour 🥳

        Reply
    7. Tammy

      March 15, 2022 at 6:30 am

      Do you have any rough guideline of how long to whip the egg whites for in terms of minutes? My cake always cracks and this seems to be the most possible reason, but it's hard to get it to the right level. Thanks.

      Reply
      • Catherine Zhang

        May 16, 2022 at 1:46 pm

        Hi Tammy, it'll change according to the speed of your electric mixer, as everyone's is slightly different. Cracking usually occurs if the meringue was beaten on a high speed, or if the oven temperature is too high. Make sure you beat your egg whites on medium speed! Hope that helps 🙂

        Reply
    8. L

      April 01, 2022 at 1:23 am

      What is the size of the pan?

      Reply
      • Catherine Zhang

        April 03, 2022 at 9:03 am

        I used an 8 x 8 inch or 20 x 20 cm pan 🥰

        Reply

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    My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2!

    As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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