Castella cakes, or sponge cakes made of eggs, flour, sugar and starch syrup, were first introduced by the Portuguese to Nagasaki, Japan in the 16th century.
While the Japanese versions—typically made with eggs, flour, sugar and honey— have been available on our shores, recent viral online videos of giant castella cakes from Taiwan have reignited a craze for them. Here are a few of these cakes selling like…well, hot cakes.
Four months since its opening in Singapore at Tampines 1, the queues at Le Castella now only last approximately 15 to 30 minutes. Hailing from Shilin Night Market in Taipei, Le Castella cakes were featured in the said viral videos, and come in three flavours: original, cheese and a soon to-be launched chocolate (from $9.90).
Around 58 eggs are used to make each batch of cake, which is then cut into 10 loaves approximately 23x13cm in size. Made with eggs, milk, flour and sugar, the cakes are baked at a constant temperature for about 80 to 90 minutes, and emerge extremely spongy and moist to the bite. We recommend the cheese version, which adds a salty, savoury hit to the cake, and gives it a bit of body. They can be kept for up to three days in the refrigerator but is best consumed right out of the oven.