Taiwanese Souffle Castella Cake Recipe with chef Asami | Short video - without narration

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

Preheat the oven to 170°C (340°F).

Prepare a 15cm/6-inch squared baking pan by lining it with parchment paper.

Melt the unsalted butter and milk together in a saucepan over low heat until combined.

Allow the mixture to cool slightly before adding vanilla extract.

Separate the eggs, placing the yolks in one bowl and the whites in another.

Whisk the egg yolks with sugar until pale and creamy.

Gradually mix in the melted butter and milk mixture into the egg yolks.

Sift in the all-purpose flour, mixing until smooth.

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

Gradually add sugar to the egg whites, continuing to beat until stiff peaks form.

Fold the egg whites into the yolk mixture in three additions, being careful not to deflate the batter.

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

Place the pan in a larger baking dish filled with hot water to create a water bath.

Bake for 25-30 minutes until the cake is golden and a toothpick comes out clean.

Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens