Only 2 Eggs! Taiwanese Castella Cake

Taiwanese Castella Cake is a delightful, simple, and soft treat made with just two eggs. This recipe reveals the secret behind this fluffy cake, perfect for any occasion. With a light and moist texture inside, Castella is a favorite that will surely delight your palate. Follow the steps below to create this Taiwanese culinary wonder!


  • 160g (5.6 oz) all-purpose flour
  • 100ml (3.4 fl oz) milk
  • 2 large eggs
  • 1 tablespoon (15ml) lemon juice
  • A pinch of salt
  • 80g (2.8 oz) sugar


  1. Preheat the oven to 160°C (320°F). Prepare an 18cm (7-inch) cake pan by greasing it and lining it with parchment paper. Set aside.
  2. Heat the oil in the microwave for 1 minute and 30 seconds or using a double boiler.
  3. Sift the flour into a bowl. Add the oil and mix well using a whisk.
  4. In another bowl, combine the milk with the flour until incorporated. The separation of oil and water is normal at this stage.
  5. Carefully separate the eggs. Add the egg yolks to the milk-flour mixture and stir until smooth.
  6. In a clean bowl, whisk the egg whites with a pinch of salt and lemon juice. Gradually add the sugar, beating until stiff peaks form.
  7. Gently fold one-third of the beaten egg whites into the egg yolk-flour mixture until well combined.
  8. Add the remaining egg whites in three additions, folding gently until uniform.
  9. Pour the batter into the prepared pan. Place the pan in a larger baking dish filled with hot water (water bath).
  10. Bake at 150°C (300°F) for about 55 minutes or until a toothpick inserted into the center comes out clean.
  11. Remove from the oven and let it cool for a few minutes before removing from the pan. Carefully peel off the parchment paper.
  12. Slice the cake while still warm. It should be moist inside.

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