Taiwanese Castella Cake

Taiwanese Castella Cake


This thick and fluffy jiggly cake is a trend on YouTube. You might have come across the videos.I’ve been struggling with souffle cake for all of my life. But I finally figure out how to do it! The problem was I always have a crack on top when I want to make a tall souffle cake.


  • Egg Yolk 8
  • Cake Flour 105g
  • Corn Starch 15g
  • Corn Oil 95g
  • Milk 90g
  • Egg White 8
  • Sugar 95g
  • Salt 2g
  • Lemon Juice 4g


  1. Sift cake flour, corn flour, and prepare eight eggs. Preheat up to 165 degrees and down to 175 degrees.
  2. Microwave corn oil for 1 minute and 45 seconds, pour it into the flour immediately, and stir it evenly
  3. Add milk and stir, then add egg yolk and stir
  4. Add salt and lemon juice to the egg white, add sugar in three portions, beat until the whisk is lifted
  5. Add to the egg yolk flour paste three times, then add to the cake mold
  6. Add about 70 degrees warm water to the baking tray under the cake mold, and bake for about 65 minutes at 155 degrees and 165 degrees at the top.
  7. After baking, tear the baking paper around and cut the cake while hot

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