Key Takeaways
  • With simple steps of just mixing and baking the ingredients, you can achieve a fluffy and moist Taiwanese Castella-style cake.
  • Gluten-Free: Made with coconut flour and rice flour, no wheat used. It has a gentle coconut aroma.
  • The trick is to bake slowly in a low-temperature oven (150℃) with a hot water bath. You can reuse milk cartons for the mold.
  • Store in the refrigerator for about 3 days, or slice thinly and freeze for longer storage. You can reduce sugar by using alternative sweeteners like Lakanto.

Fluffy and Light! Gluten-Free Taiwanese Castella (geefee Recipe)

This recipe aims to recreate the "plump and fluffy" texture of Taiwanese Castella in a simple, gluten-free way. When we actually tried it, even with fewer ingredients, whipping the eggs was key, and the result was surprisingly light. The gentle aroma of coconut adds a nice touch, and it's satisfying even with reduced sweetness. You can easily make it using a milk carton as a mold, but a pound cake pan or heat-resistant container can also be used.

Ingredients and Tools (Approximate Diameter: For one 8cm bottom milk carton)

Ingredients

  • Egg (L size) 1 (separate yolk and white)
  • Coconut oil 2 tsp
  • Milk 1 tbsp (soy milk or almond milk can also be used)
  • Agave syrup 1 tsp (honey or maple syrup can also be used)
  • Coconut flour 1 and 1/2 tsp (highly absorbent, so a small amount is sufficient)
  • Rice flour 1 and 1/2 tsp (thin rice flour)
  • Lakanto (or sugar) 2 tsp

Tools

  • Oven (set to 150℃)
  • 2 bowls, whisk (electric recommended)
  • Mold (cut milk carton, or pound cake pan)
  • Parchment paper, aluminum foil, baking tray (for hot water bath)

Instructions (Detailed Steps)

Preparation

Preheat the oven to 150℃. Cut the milk carton to a height of 8cm from the bottom and line the inside with parchment paper. Covering the bottom with aluminum foil helps prevent moisture from seeping in.

Making the Batter

  1. Prepare two bowls and separate the egg white and yolk.
  2. In the yolk bowl, add coconut oil, milk, and agave syrup and mix well. Then add coconut flour and rice flour and mix until there are no lumps. Since coconut flour is highly absorbent, it's important to mix thoroughly.
  3. Whip the egg white in a clean bowl to make a firm meringue. Add Lakanto in several batches until it forms fine, stiff peaks.
  4. Add 1/3 of the meringue to the yolk batter and mix thoroughly to loosen the batter. Add the remaining meringue in two batches, mixing gently with a spatula, cutting through the batter to avoid deflating the foam.
  5. Pour the batter into the mold and gently tap it a few times to remove large air bubbles.

Baking

Fill a baking tray with hot water for a hot water bath (bain-marie) and bake in a preheated oven at 150℃ for 40-45 minutes. Baking slowly at a low temperature results in a moist and fluffy texture. Once baked, remove from the mold, let it cool slightly, and it will be easier to cut when completely cooled. It's delicious both freshly baked and chilled.

Baking Tips and Troubleshooting

Doesn't rise / Heavy texture

The main cause is deflated meringue. Whip the egg whites in a clean bowl and with clean utensils to avoid any oil, and add Lakanto (sugar) gradually to form firm peaks. When mixing the meringue, use a rubber spatula to scoop from the bottom and cut through the batter to preserve the foam.

Cracks on the surface

This could be due to too high a temperature or a dry surface. It's important to bake slowly at a low temperature and avoid opening the oven door too often during baking. If necessary, lightly cover the top of the mold with aluminum foil to adjust the browning.

Notes on Coconut Flour

Coconut flour is highly absorbent, so a small amount is sufficient; adhere to the specified quantity. Adding too much can result in a dry texture, so balance it with rice flour.

Arrangement, Storage, and Nutritional Points

  • Sweetener alternatives: Agave can be substituted with honey or maple syrup. Lakanto is erythritol-based, so it's less likely to burn than sugar and has a lighter sweetness.
  • Oil alternatives: If you don't like coconut oil, you can use flavorless vegetable oil (such as grapeseed oil), but the coconut flavor will change.
  • Toppings: Dust with powdered sugar (or powdered Lakanto), or add coconut flakes or berries for a more decorative look.
  • Storage: Refrigerate for about 3 days. Slice thinly, wrap in plastic, and freeze for up to 1 month. Thaw naturally or lightly toast to restore texture.
  • Nutritional points: Coconut flour is rich in dietary fiber and is considered to have a gentle effect on blood sugar levels. Coconut oil is said to contain medium-chain fatty acids, but excessive intake should be avoided.

Summary

This recipe for Taiwanese Castella-style cake uses few ingredients and has simple steps, yet it achieves an authentic look and texture. Whipping the eggs and baking in a hot water bath at a low temperature are the keys to success. Based on our trials, making it in smaller portions enhances the fluffiness, making it a perfect size for breakfast or a snack. It's especially recommended for those who enjoy gluten-free options and the aroma of coconut. Please enjoy experimenting with your own arrangements.

Disclaimer: The information in this article is for general informational purposes only and does not constitute medical advice. Please consult a qualified healthcare professional before making any health-related decisions.