Description
As the name 'Guzaowei (nostalgic taste)' implies, a sponge cake baked jiggly on a giant iron plate, maximizing expansion with meringue using simple ingredients like egg, flour, and milk.
Restaurants serving Taiwanese Castella (Old-School Sponge Cake)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cake flour
- Egg
- Milk
- Sugar
- Vegetable oil(or Butter)
Instructions
- [Authentic Recipe]
- [Batter Prep (Water Bath Method is life)] Warm vegetable oil (or butter) to ~80°C in a small pot, add cake flour and mix (coating flour with oil suppresses gluten, making it ultimately fluffy).
- Add warm milk and egg yolks, mixing until smooth.
- In another bowl, whip egg whites and sugar into a fine, firm 'meringue'.
- Add meringue to the yolk batter in batches, folding gently to avoid crushing bubbles.
- Pour into a giant square mold lined with parchment paper.
- [Water Bath Baking] Pour boiling water into the oven tray, place the mold on it. Bake slowly like steaming at a low 150°C for 1-
- hours.
- When done, cut into squares using a giant ruler at the stall front, serving it jiggling in a box (cheese-filled is also popular).
Learn more Spice, substitutes, tips
Key spices
Sweet egg aroma
Substitutes at Japanese supermarkets
Store-bought chiffon cake (texture becomes heavier)
Pairing
Unsweetened Black Tea or Taiwan Oolong Tea
Trivia
[For Women] Sparked a massive 'Taiwanese Castella' boom across Japan including Shin-Okubo. Famous in Taiwan as a specialty of Tamsui Old Street. The jiggling of the giant baked cake when cut by the vendor is the ultimate entertainment.
Eating tips & etiquette
[Unique Eating] Tear the freshly baked, piping hot cake by hand, putting it in your mouth to enjoy the 'fizzing' melting texture. Chilling it changes it to a slightly chewy texture!
Allergen
Wheat, Egg, Dairy