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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.
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Critical Success Points
- • Let the eggs come to room temperature before you begin.
- • Maintain the melted butter at roughly 50 °C as you blend it with the flour.
- • Beat the meringue until soft peaks form, avoiding over‑beating to stiff peaks that can cause cracks.
- • Bake the cake in a water bath set to 80 °C, then bake at 150 °C for 30 minutes.
- • Seal the removable pan base to keep water out.
Safety Warnings
- • Treat the hot water with caution to prevent scalds while setting up the bain‑marie.
- • Make sure the pan is tightly sealed to keep water from leaking into the batter.
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