Fluffy Taiwanese Castella Cake Recipe (Gluten-Free)

 If you're looking for a light and airy dessert that's also gluten-free, this Fluffy Taiwanese Castella Cake is a perfect choice. It's incredibly soft and moist, with a delicate sweetness that makes it irresistible. Made with rice flour, this cake is a great alternative for those who are avoiding gluten but still want to enjoy a delightful treat.

The key to achieving the perfect texture in this cake is in the mixing of the egg whites and the careful folding of the batter. This ensures that the cake remains fluffy and light. Whether you're serving it as a dessert or a snack, this Castella cake is sure to satisfy your cravings.

Ready to bake a delicious gluten-free treat? Follow these simple steps to make your own Fluffy Taiwanese Castella Cake.


- Egg Whites: 2

- Granulated Sugar: 40g

- Rice Oil: 30g

- Rice Flour for Confectionery: 50g

- Milk: 50ml

- Egg Yolks: 2


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

2. Prepare Bain-Marie: Bring water to a boil for the bain-marie.

3. Line Mold: Line a pound cake mold with a baking sheet.


1. Whip Egg Whites: Place the egg whites in a bowl and beat them on high speed with a hand mixer until they become pale and frothy. Gradually add the granulated sugar in two batches, beating well after each addition until the mixture is thick, heavy, and glossy.

2. Mix Dry Ingredients and Oil: In a separate bowl over a hot water bath, combine the rice flour and rice oil. Mix lightly, then gradually add the milk, stirring until smooth. Finally, add the egg yolks and mix well.

3. Combine Mixtures: Remove the flour mixture from the water bath. Gently fold in about 1/3 of the whipped egg whites using a rubber spatula or whisk. Once incorporated, add this mixture to the remaining egg whites and mix gently, being careful not to deflate the batter.

4. Prepare for Baking: Pour the batter into the prepared pound cake mold. Tap the mold several times on the counter to remove any air bubbles and ensure the surface is flat.

5. Bake: Place the mold in a baking tray and pour hot water into the tray to create a bain-marie. Bake in the preheated oven at 150°C for 20 minutes. After 20 minutes, cover the cake with aluminum foil to prevent over-browning and continue baking for an additional 30 minutes.

6. Cool and Serve: Once baked, remove the cake from the oven and let it cool completely in the mold. Once cooled, remove from the mold and enjoy your fluffy, gluten-free Castella cake.


- Smooth Batter: Make sure to mix the batter until it's smooth and free of lumps.

- Gentle Folding: Be gentle when folding the egg whites into the batter to maintain the cake’s fluffy texture.

- Bain-Marie: Using a bain-marie helps to bake the cake evenly and maintain its moisture.

Enjoy this delightful Fluffy Taiwanese Castella Cake as a light dessert or a sweet snack any time of the day!