46 Million View Taiwanese Castella Cake

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more accessible.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar adds a richer flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers a unique flavor, while canola is often less expensive.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index, while corn syrup is more economical.

Preheat the oven to 160°C (320°F).

Line a baking pan with parchment paper.

Separate the egg yolks from the whites in two large bowls.

Whisk the egg yolks with sugar until pale and creamy.

Add milk and vegetable oil to the yolk mixture, then mix until combined.

Sift in the cake flour and baking powder, then fold gently until smooth.

In another bowl, beat the egg whites until soft peaks form.

Gradually add sugar to the egg whites and continue beating until stiff peaks form.

Fold one-third of the egg whites into the yolk mixture to lighten it.

Gently fold the remaining egg whites into the yolk mixture until no streaks remain.

Pour the batter into the prepared baking pan and smooth the top.

Bake for 40-50 minutes or until a toothpick inserted comes out clean.

Remove from the oven and let cool in the pan for 10 minutes.

Invert the cake onto a wire rack to cool completely.

Slice and serve once cooled.

Cooking Techniques

Spice Level:

Allergens