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Taiwanese pandan castella cake with a fluffy texture.
Chef Nada

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!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 people
Course: Bakes, Cakes
Cuisine: Asian Fusion, Taiwanese
Ingredients Method Notes

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

Method
 

  1. Preheat & Prepare the Pan
    Preheat oven to 300°F (150°C).
    Line an 8-inch square pan with parchment paper.
  2. Make the Pandan Egg Yolk Mixture
    Whisk together vegetable oil, pandan juice, milk, and vanilla extract.
    Add egg yolks, then sift in cake flour and salt. Mix until smooth.
  3. Prepare the Meringue
    Beat egg whites with lemon juice or vinegar until foamy.
    Gradually add sugar and beat until stiff peaks form.
  4. Combine the Mixtures
    Gently fold 1/3 of the meringue into the pandan mixture.
    Repeat until fully combined, being careful not to deflate the batter.
  5. Bake Using a Water Bath
    Pour 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.
  6. Cool & Serve
    Let 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.