Taiwanese Souffle Castella
The softest and fluffiest wobbly sponge cake. Originating in Taiwan this souffle castella is lightly sweetened with the perfect pillowy texture.
- 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
Units
Scale
- 130g Whole milk (1/2 cup 2 tsp)
- 130g Unsalted butter (1/2 cup 2 tsp)
- 120g All purpose flour (1 cup)
- 8 Large egg yolks
- 1 tsp Vanilla extract
- 8 Large egg whites
- 130g White sugar (2/3 cup)
Instructions
- Preheat the oven to 140C and line a 8 x 8 inch / 20 x 20cm square pan with parchment paper
- 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
- Sift the flour into a large bowl and pour over the hot milk and butter, mix until combined
- Add the egg yolks and mix until smooth and well combined, and set aside
- In a large bowl add the egg whites and whisk on high speed until foamy with a hand mixer, or in a stand mixer fitted with a whisk attachment
- Add the sugar and beat on low speed until the meringue reaches soft to medium peaks
- Add 1/3 of the meringue to the egg yolk mixture and mix until well combined
- Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
- Transfer the cake batter to the lined cake pan and place it in a larger baking tray filled with hot, but not boiling, water
- Bake for 75 minutes or until the cake springs back when touched
- Remove from the oven and enjoy warm!
Find it online: https://zhangcatherine.com/souffle-castella-cake/