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