Castella recipes: 60 photos
Taiwanese Castella Cake
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FAQ
Introduced to the Japanese by Portuguese merchants in the 16th Century and now a speciality of the Nagasaki region, Castella sponges have a finer, more compact texture than traditional sponge cakes, while still being lighter than pound cakes or butter cakes.
Castella, or Kasutera (カステラ), is a beloved Japanese honey sponge cake known for its sweet taste and airy texture. More delicate and bouncy than a regular sponge cake, castella is famous for its fine and moist crumb.
Although the castella has undergone many changes over the years, it is still made with the same basic ingredients – flour, sugar, and eggs.
Taiwan's Castella differs from its Japanese counterpart primarily in size and texture. Often much larger, Taiwanese Castella cakes are known for their rather jiggly texture, resulting from a higher proportion of eggs used in the batter.
There are a couple of reasons as to why your cake cracked.
- The meringue was whipped beyond soft peaks.
- The meringue wasn't stable enough.
- The oven temperature was too hot.
- The water bath used was too hot/ there wasn't enough water in the waterbath.
Taiwanese Castella
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Mike Karabeini
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