Taiwanese Souffle Castella

Taiwanese jiggly souffle castella sponge cake

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4.8 from 9 reviews

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


  • 130g Whole milk (1/2 cup 2 tsp)
  • 130g Unsalted butter (1/2 cup 2 tsp)
  • 120g All purpose flour (1 cup)
  • 8 Egg yolks
  • 1 tsp Vanilla extract
  • 8 Egg whites
  • 130g White sugar (2/3 cup)


  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 1/3 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!
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