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Taiwanese Castella

Jiggly and fluffy cake
Prep Time 30 mins
Cook Time 1 hr
Course Dessert
Cuisine Japanese
Servings 10 poeple


  • oven, bowl, 6×3.5 inches square mold


  • 80 g butter
  • 60 ml whole milk
  • 70 g all-purpose flour
  • 10 g corn starch
  • 5 g large eggs
  • 100 g sugar



  • Line the inside of the mold with two pieces of paper, crisscrossed.
    The paper should be exactly the same size as the mold to prevent leaking out. 
    Cover the bottom with the aluminum foil.   Wrap tightly as much as you can.  
    Since we are baking the cake with the hot water bath, make sure no water is coming in.
    Preheat the oven to 160°C.
    Bring 2 to 3 cups of water to a boil.


  • melt the butter and milk mixture.
    Put butter and milk into the small pot and cook on low heat until just before boiling.
  • separate egg yolk and egg white.
    Set aside.
  • Sift together the cornstarch and all-purpose flour.
    Add in hot milk and butter mixture into the dry ingredients.
    Stir vigorously until the batter is sticky. 
    This is a crucial part of this recipe.
    The heat cooked the flour and corn starch slightly and made a stickier batter.
  • Add in yolks in 2 to 3 stages and mix well each time.
    The batter should look like this when finish mixing.   Very smooth and glossy.
  • Usually, we add sugar in 2 to 3 stages to make a stiff meringue.
    For this cake, we need soft peak meringue.
    By adding the sugar in the early stage, prevent forming the stiff peaks.
    First, on low speed,  cut the firmness of the egg white.
    If you are using fresh eggs, egg white must be firm, and it’s not easy to whisk.
    When your egg whites that to bubbling, add all the sugar at once.
    Whisk on low for 2 to 3 minutes until the sugar is dissolved.
    Increase the speed high and whisk until the meringue is very thick and firm to touch.
  • Whisk the egg yolk butter to make it smooth and add a scoop of meringue.
    The first scoop of meringue is called sacrifice meringue.
    Whisk well until no streaks to be seen.
    What this does is helping the rest of the meringue combine smoothly and nicely.
    Add the rest of the meringue in 2 to 3 stages.
    I am using a whisk scooping the batter bottom to the top.  
    This method can combine everything without deflating the meringue.
  • When you mix everything about 90%, stop mixing 
    and switch to a spatula.   
    Scoop the batter from the bottom to the top, and make sure the mixture is even.
    It looks good, let’s transfer to the prepared mode.
    Put everything into your mood, but please don’t add the butter stick to the spatula and bowl.
    Flatten the surface, and stick a skewer into your batter, draw a circle to remove any big air bubbles.
  • Pop into the oven and pour the boiling water and start cooking.  It’s going to take 50 to 60 minutes.
    When you touch the center, and it bounces back, but this is a very tall cake, so I don’t know it's done or not.
    Stick the skewer from the side crack, and if it comes out clean, it is done.
    If it’s still wet,  cook 10 to 15 minutes more
  • Get it back to the oven with the door is half open, and let it sit for 10 minutes to prevent from deflating.
    Take out when you can touch the mold; it’s going to take 10 minutes or so.
    Peel off the paper.
    If you leave your paper as it is, it’s going to be a very wet bottom cake.
  • Cool completely, or slightly warm at least.
    Keep in the fridge and finish eating within a couple of days.
Keyword dessert, japanese cooking, japanese food, kitchen princess bamboo, taiwanese castella