The softest and fluffiest wobbly sponge cake. Originating in Taiwan this souffle castella is lightly sweetened with the perfect pillowy texture.
One of the most satisfying things is baking a perfect sponge cake. When the cake is at the perfect height and the surface is perfectly smooth and crack free. This castella is the definition of a perfect sponge cake. You won’t find a cake with a better texture than this! The cake itself is light in flavour and slightly sweet, and the texture is light, pillowy and souffle-like.
Originating in Taiwan, these cakes are usually baked as large 1 metre slabs, sliced into large rectangles straight out of the oven, and placed in boxes to be picked up by the long line of customers waiting outside the stores. The popularity of these cakes is never-ending, and there are almost always lines outside the stores.
WHAT IS CASTELLA CAKE?
Although souffle castella was popularised in Taiwan, the original castella is a cake developed in Japan after being introduced by the Portugese. A traditional Japanese sweet made from bread flour, eggs, sugar and mizuame, a type of sugar syrup which gives the cake a moist texture, Japanese castella is a denser and slightly gooier in texture with a darker crust.
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