Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Taiwanese Castella Cake
A soft, moist, and fluffy Taiwanese castella cake made with butter, egg yolks, and a gentle meringue. Baked in a water bath to achieve a delicate texture and fine crumb. This recipe uses a 18cm square cake pan and yields a tender cake with a rich buttery aroma. Perfect served warm or layered with whipped cream for an indulgent treat.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Bring eggs to room temperature before starting.
- • Keep melted butter warm at about 50°C when mixing with flour.
- • Whip meringue to soft peaks, not stiff, to avoid cracks.
- • Bake cake in an 80°C water bath at 150°C for 30 minutes.
- • Seal removable pan bottom to prevent water ingress.
Safety Warnings
- • Handle hot water carefully to avoid burns during water bath setup.
- • Ensure pan is sealed well to prevent water leakage into batter.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Authentic Taiwanese Pineapple Cakes (Feng Li Su)
A classic Taiwanese treat featuring a tangy, fragrant pineapple jam filling encased in a buttery, crumbly crust. This version uses only pineapple for the filling, resulting in a more vibrant, fruity flavor than commercial versions that often include winter melon.
Taiwanese Castella Cake
A tender, moist, and airy Taiwanese castella crafted with butter, egg yolks, and a light meringue. Baked in a water bath to produce a delicate texture and fine crumb. Using an 18 cm square cake pan, it yields a cake with a rich buttery aroma. Serve it warm or layer it with whipped cream for an indulgent treat.
Authentic Taiwanese Pineapple Cakes (Feng Li Su)
A classic Taiwanese treat featuring a tangy, fragrant pineapple jam filling encased in a buttery, crumbly crust. This version uses only pineapple for the filling, resulting in a more vibrant, fruity flavor than commercial versions that often include winter melon.
Taiwanese Fried Chicken (Popcorn & Cutlet)
Crispy, crunchy, light and airy Taiwanese‑style fried chicken made without wheat flour. This recipe shows how to prepare both bite‑size popcorn chicken and a giant cutlet, using a double‑fry method, sweet potato starch coating, and a fragrant five‑spice seasoning blend finished with fried Thai basil.
Guinea fowl stew with bacon, onions and vegetables
A comforting autumn stew made with free-range guinea fowl thighs, smoked bacon, onions, carrots and potatoes, gently simmered with dry white wine. Ideal for two servings, it is easy to prepare and gains flavor when reheated the next day.
Poulet au citron et olives
Un poulet tendre aux cuisses, parfumé de citron blanchi, d'ail, d'oignon, de gingembre, d'olives vertes et de coriandre fraîche. Une recette simple, économique et pleine de saveurs méditerranéennes, idéale pour un dîner convivial.