Formula > Recipe: Castella Cake

Recipe: Castella Cake

Recipe for Super Soft, Moist, Light, Melt-in-Your-Mouth Castella Cake with Bicycle Brand Chiffon Cake Mix.
Sweet cakes, sponge cakes - Duration: 60 minutes - Difficulty: Medium
Chiffon Cake Premix Castella

Castella cake is a type of sponge cake originally brought to Japan by the Portuguese in the 16th century, later becoming a specialty of Nagasaki. Today, the “Taiwanese sponge cake” version (Grand Castella) is famous for its super soft, moist, and lightly airy texture. The cake has a golden-brown crust, is usually made in a large loaf, is bouncy, moist, and melts in your mouth.

Ingredients

  • 650g Pre-mixed Chiffon Cake Flour CJ Bike
  • 1kg Chicken Eggs
  • 20g SP/ Cake Gel / Stabilizer
  • 150g Milk/water
  • 150g cooking oil/melted butter

How to make

Step 1

Add flour, eggs, and stabilizer to the mixing bowl and beat until stiff peaks form.

Step 2
Add more water/milk and continue beating at high speed for about 2-3 minutes.

Step 3
Add oil and beat at medium speed for about 1-2 minutes.

Baking
Bake at upper heat: 175 °C / Lower heat 160 °C
Baking time: 30 – 35 minutes (depending on oven)

Castella cake can be combined with shredded pork floss, egg sesame sauce, or paired with ice cream and fruit.

Castella cake uses Chiffon flour
Castella cake with sesame sauce and shredded pork floss
Castella cake with ice cream and fruit

 

 

* This guide is for reference only. Depending on specific conditions, some adjustments may be necessary.

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