Taiwanese Pandan Castella Cake

A few slices Taiwanese Castella Cake in pandan flavor on a cooling rack with pandan leaves next to it.

5 from 1 vote

Pandan Castella Cake is a light, fluffy Taiwanese sponge cake flavored with homemade pandan extract. Its soft, jiggly crumb and caramelized golden top make it one of the most irresistible Asian cakes to bake at home.

Prep Time15

Cook Time1

Total Time1 15

Course: Cake, Dessert

Cuisine: Asian, Chinese, Taiwanese

Servings: slices

Calories: 77kcal

Author: Claudia

Ingredients

Pandan Batter

80 gr milk
48 gr butter melt
65 gr all purpose flour
4 egg yolk
1 tbsp pandan extract

Meringue

4 egg white
80 gr sugar
½ tsp lemon juice

Instructions

Line the baking pan with parchment paper, at the bottom and the sides. Prepare a bigger pan to accommodate the pan with the cake batter.
In a bowl, put in the egg yolks, add milk, pandan extract, and flour. Whisk well. Pour in melted butter. Whisk until the butter blends in the batter. In another bowl, beat the egg white with low speed first.
Add the sugar in three parts while still mixing the egg white. Pour in lemon juice. Turn the speed up. Beat until it reaches soft peak. You can see the meringue creates a hook. Take some of the meringue, put into the egg yolk batter. Whisk until it blends.
Transfer it back to the meringue bowl and whisk well. The batter should be thick and pale. Pour into the lined baking pan. Use a bamboo skewer to let the air bubbles out by stirring it gently.
Pour hot water in the bigger baking pan. Bake 150°C or 302°F for 60-70 minutes or until the cake is golden brown on the top and a toothpick inserted comes out clean.
After it is done, remove the cake from the oven, let it cool for a moment, take it out from the pan by lifting the baking paper. Peel the paper carefully and cut the cake.

Video

Notes

Remember to line up the baking pan, the bottom and the sides. The height of the parchment paper at the sides can be higher than the pan. This is to help remove the cake from the pan after it is baked.
When beating the egg whites, you know it is soft peak when it forms a hook at the end.
Always check the oven to prevent the top burning too dark.

Nutrition