Taiwanese Pandan Castella Cake
This Taiwanese pandan castella cake is incredibly soft, fluffy, and jiggly, infused with the delicate aroma of pandan. Baked in a water bath, it delivers a moist, cloud-like texture that melts in your mouth. Perfect as a snack, dessert, or tea-time treat!
Ingredients
- 5 large eggs (separated)
- 60 ml vegetable oil
- 60 ml (1/4 cup) pandan juice (or 1 tsp pandan extract mixed with 60ml water)
- 60 ml (1/4 cup) whole milk
- 1 tsp vanilla extract
- Dry Ingredients:
- 80 g (2/3 cup) cake flour (sifted)
- 1/4 tsp salt
- For the Meringue:
- 80 g (1/3 cup) granulated sugar
- 1/2 tsp lemon juice or vinegar
Instructions
- Preheat & Prepare the PanPreheat oven to 300°F (150°C).Line an 8-inch square pan with parchment paper.
- Make the Pandan Egg Yolk MixtureWhisk together vegetable oil, pandan juice, milk, and vanilla extract.Add egg yolks, then sift in cake flour and salt. Mix until smooth.
- Prepare the MeringueBeat egg whites with lemon juice or vinegar until foamy.Gradually add sugar and beat until stiff peaks form.
- Combine the MixturesGently fold 1/3 of the meringue into the pandan mixture.Repeat until fully combined, being careful not to deflate the batter.
- Bake Using a Water BathPour batter into the prepared pan and smooth the top.Place the pan into a larger tray filled with hot water.Bake for 60-70 minutes until the top is golden brown.
- Cool & ServeLet cool in the pan for 10 minutes, then transfer to a wire rack.Slice and enjoy your soft, fluffy pandan castella cake!
Notes
✔ Use cake flour for the best soft texture.
✔ Be gentle when folding the meringue to keep the cake fluffy.
✔ Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
✔ Be gentle when folding the meringue to keep the cake fluffy.
✔ Store in an airtight container for up to 2 days at room temperature or 5 days in the fridge.