Taiwanese Jiggly Soufflé Castella Sponge Cake Recipe
The softest and fluffiest wobbly sponge cake. Originating in Taiwan this souffle castella is lightly sweetened with the perfect pillowy texture.
Author: Catherine Zhang
Prep Time: 15 mins
Cook Time: 75 minutes
Total Time: 1 hour 30 minutes
INGREDIENTS
- 130g Whole milk (½ cup 2 tsp)
- 130g Unsalted butter (½ cup 2 tsp)
- 120g All purpose flour (1 cup)
- 8 Egg yolks
- 1 tsp Vanilla extract
- 8 Egg whites
- 130g White sugar (⅔ cup)
INSTRUCTIONS
Preheat the oven to 140C
Combine the milk and butter in a small saucepan over medium heat and heat until the butter has melted and the milk is just steaming
Sift the flour into a large bowl and pour over the hot milk and butter, mix until combined
Add the egg yolks and mix until smooth and well combined
In a large bowl add the egg whites and whisk until foamy
Add the sugar and beat on medium-low until the meringue reaches soft to medium peaks
Add ⅓ of the meringue to the yolk mixture and mix until well combined
Add the lightened yolk mixture to the remaining meringue and gently use a whisk to fold the mixture until just combined
Transfer the batter to the lined tin and place it in a larger baking tray filled with hot, but not boiling, water
Bake for 75 minutes or until the cake springs back when touched