Jiggly Castella Cake Recipe

The jiggly castella cake is the gentlest and fluffiest cake. Starting in Taiwan the castella is delicately improved with the ideal pillowy surface. One of the most satisfying things is if you perfectly bake it the cake won’t break or crumble. 

The castella is the meaning of an ideal fluffy cake. You won’t track down a cake with a preferable surface over this. The actual cake is light in flavor and somewhat sweet, and the surface is light, pillowy and jiggly.

What Is A Castella Cake?

Castella cake, also known as Kasutera cake, is a well-known Japanese sponge cake. Its texture is very different from that of other traditional Asian sponge cakes. It makes no use of oil.

But the cake doesn’t turn out to be as dry as you expect. 

The texture is another unique characteristic. Castella cake isn’t actually airy or light. The cake’s crumbs, on the other hand, are tightly packed.

Actually, the texture adds a tiny bit of bounce. If you’ve never had it, it’s difficult to describe, but if you have, you probably already know what I’m talking about.

Ingredients That You Will Need

• Eggs 20
• Milk 250g
• Vegetable Oil 250g
• Cake Flour 250g
• Corn Stretch 25g
• Vanilla Extract 3tbsp
• Salt 1 tsp
• Sugar 270g
• Cream Of Tartar ¼ Tsp

How To Make Jiggly Castella Cake

Step 1:

You need a large pan. Pour water into the larger pan. Then place the pan into the oven that contains the water. Set the oven’s temperature to 325 F.

Step 2:

Take 2 large bowls. Crack all eggs and put them into the bowl. Then separate the yolks from the whites and put in another bowl.

Step 3:

Put oil, milk, cake flour, salt, cornstarch, and vanilla in egg yolks and beat until combined.

Step 4:

Put the cream of tartar into the egg whites. Then beat them until fluffy. Add the sugar in a couple instalments until you have medium peaks. 

Step 5:

Take a spatula and combine the white mixture and the yolk mixture. Fold in slow motion and do not overmix the batter.

Step 6:

Pour the batter into the cake pan, and drop the pan into the water bath in the oven. Bake until a skewer to the centre comes out clean. 

Step 7:

Mould out the cake on a cooling tray. Then take a large knife and cut the cake into pieces. Serve the pieces on a dessert plate.

Frequently Asked Question

What is the difference between castella and sponge cake?
Ans: Japanese Castella is more delicate and bouncy in texture than traditional western sponge cake, which is how they differ from each other.

What does castella cake taste like?
Ans: The cake is really soft, a little jiggly, and not overly sweet. As you ate it, it would melt in your mouth. The flavor of the sweet vanilla and the soft eggs will be tough for you to ignore.

Does Castella cake need to be refrigerated?
Ans: Your cake needs to be refrigerated immediately after baking to prevent drying out. If you don’t do this your cake can collapse.

Is Castella cake Taiwanese or Japanese?
Ans: Many people mistakenly believe that castella cake is a Taiwanese dessert but, in truth, it is a well-known Japanese sponge cake.

Final Word

If you are looking for the most satisfying sponge cake then the recipe is for you. It is Soft and pillowy sweet perfection. If you make these please leave a comment below, I would love to know how it goes.