Easy Taiwanese Castella Cake Recipe: A Dinner Delight

 If you're a fan of light, fluffy desserts, then you'll love this Taiwanese Castella Cake made with whole-grain brown rice flour. It’s a healthier twist on the classic Castella cake, known for its soft, bouncy texture and mildly sweet flavor. This cake is perfect for those who enjoy a guilt-free treat that still satisfies their sweet tooth.

The secret to achieving the perfect texture lies in the preparation of the meringue and the gentle mixing of the batter. This recipe uses brown rice whole wheat flour, making it a bit more wholesome than your typical cake. Whether you’re enjoying it with a cup of tea or serving it as a dessert at a dinner party, this Castella cake is sure to impress.

Ready to bake something delicious? Follow these steps for a perfect Taiwanese Castella Cake every time.


- Rice Oil: 50g

- Milk: 50g

- Brown Rice Whole Wheat Flour: 57g

- Large Egg Yolks: 3 (approx. 60g)

- Large Egg Whites: 3 (approx. 120g)

- Salt: a pinch

- Wasanbon (Japanese fine sugar): 65g


- Preheat Oven: Preheat your oven to 150°C (302°F).

- Chill Egg Whites: Keep the egg whites thoroughly chilled in the refrigerator until ready to use.


1. Prepare the Mold: Line a baking mold with a reusable baking sheet, extending it about 5cm higher than the mold. If using a mold with a removable bottom, cover it with aluminum foil or place it on a larger tray to prevent leaks.

2. Heat Oil and Milk: In a heat-resistant bowl, combine the rice oil and milk. Microwave at 600W for 30 seconds and mix thoroughly to emulsify.

3. Add Flour: Add the brown rice and whole wheat flour to the oil and milk mixture. It might look crumbly, but that's okay.

4. Mix in Egg Yolks: Add the egg yolks to the bowl and mix until well combined.

5. Whip Egg Whites: In another bowl, add a pinch of salt to the egg whites. Use a hand mixer to whip the egg whites, then gradually add the wasabi sugar in three batches. Continue whipping until the meringue is fine and forms soft peaks that slightly curve at the tip. Be careful not to overwhip.

6. Combine Meringue and Batter: Add a scoop of the meringue to the egg yolk mixture and mix well.

7. Fold Mixtures Together: Pour the egg yolk mixture back into the remaining meringue. Gently mix with a whisk, being careful not to deflate the meringue too much. Once combined, use a spatula to smooth out the texture until the batter is shiny.

8. Pour and Tap: Pour the batter into the prepared mold and tap the mold lightly to remove any air bubbles.

9. Bake: Place the mold in a baking tray and pour about 50°C hot water into the tray. Bake at 150°C for about 50-60 minutes. If the oven seems too hot, place a cloth on the baking tray and pour hot water over it to prevent the cake from cracking.

10. Cool and Serve: Once baked, remove the cake from the oven and peel off the baking paper. Enjoy the cake warm or chilled.

This Taiwanese Castella Cake is deliciously light and fluffy, with a subtle sweetness that's perfect for any occasion. Enjoy!