Imagine sinking your teeth into a cloud-like, impossibly soft cake that melts in your mouth, bursting with the rich, natural sweetness of ripe bananas. The Taiwanese Banana Castella Cake isn't just a dessert—it's a culinary experience that will transport you straight to the vibrant streets of Taiwan, where traditional baking meets modern deliciousness. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping treat that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Taiwanese
Serves: 8 servings
Ingredients
- 3 ripe bananas
- 4 eggs
- 100g sugar
- 120g cake flour
- 1/2 teaspoon baking powder
- 50ml milk
- 30g unsalted butter
Instructions
- Preheat your oven to 170°C (340°F) and line an 8-inch square baking pan with parchment paper, allowing some overhang for easy removal later.
- In a mixing bowl, mash the 3 ripe bananas with a fork or a potato masher until smooth. Set aside.
- In a separate large mixing bowl, crack the 4 eggs and add the 100g of sugar. Using an electric mixer, beat the mixture on high speed until it becomes pale and fluffy, about 5-7 minutes.
- Gently fold the mashed bananas into the egg and sugar mixture until well combined.
- In another bowl, sift together the 120g of cake flour and 1/2 teaspoon of baking powder. Gradually fold this dry mixture into the wet banana mixture, being careful not to overmix.
- In a small saucepan, melt the 30g of unsalted butter over low heat. Once melted, remove from heat and stir in the 50ml of milk until well combined.
- Slowly pour the butter and milk mixture into the batter, gently folding it in until everything is just combined.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, use the parchment overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.
- Once cooled, slice the cake into squares and serve. Enjoy your delicious Taiwanese Banana Castella Cake!
Tips
- Banana Selection: Use very ripe bananas with plenty of brown spots. They're sweeter and will provide more intense flavor.
- Egg Technique: When beating eggs and sugar, aim for a pale, fluffy texture that forms a ribbon-like trail when you lift the mixer. This is crucial for the cake's signature light, airy texture.
- Folding Method: Be gentle when incorporating flour and milk mixture. Overmixing can deflate the batter and result in a dense cake.
- Oven Accuracy: Use an oven thermometer to ensure precise temperature. Consistent heat is key to achieving the perfect rise and texture.
- Cooling is Crucial: Allow the cake to cool completely before slicing to maintain its delicate structure and prevent crumbling.Pro tip: This cake tastes even better the next day, as the flavors continue to develop and the texture becomes even more tender!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 5g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 95mg
