Ever since that video of jiggly cake cutting, otherwise known as Taiwanese castella cake, went viral, the popularity of the delicious, spongy and, of course, jiggly cake has skyrocketed and so has the number of recipes out there. Unfortunately, most of them measure ingredients by weight (which is pretty inconvenient if you don’t own a kitchen scale) or require lots of complicated steps and ingredients. In this recipe, I’ve simplified all the steps and ingredients down to the basics and converted the measurements (and tested all of them multiple times, of course). If you’re craving a healthy dessert that’s fun to eat and easy to make, this is perfect for you!
Ingredients (for 12 slices):
- 7 eggs
- 1 cup all-purpose flour
- 1 tablespoon vanilla extract (optional, but highly recommended)
- ½ cup of sugar
- ½ cup of milk
- ½ cup of vegetable oil or any kind of neutral oil (such as avocado, canola or peanut)
- ¼ cup of honey
- Preheat the oven to 320 F.
- Separate the egg whites from the yolks and place them into separate bowls.
- Thoroughly whisk the egg yolks, all-purpose flour, milk, oil and honey together until homogenous.
- With an electric mixer, beat the egg whites until foamy, then add the sugar. Continue beating the egg whites until soft peaks form.
- Pour the egg yolk mixture into the egg whites and gently fold with a whisk until just combined. Be careful not to overmix, or you risk deflating the egg whites.
- Line a 9-by-13-inch baking dish with generously tall sides to account for rising with parchment paper. Pour the batter into the baking dish.
- Bake for 30 minutes, slice with a serrated knife and serve!
This recipe is great because it’s really simple and also easily customizable. You could add flavorings such as chocolate powder or matcha to add a fun twist or even more sugar for a sweeter cake. In addition, you could also choose between serving it hot or cold (both are great). The tradeoff is that once the cake hits cold air, it tends to deflate quickly so if you want to eat it cold, leave it to cool off in the turned-off oven for about 20 minutes before transferring to a cooling rack until room temperature. Overall, this is a really fun and foolproof dessert that is definitely worth a try!