[CLOSED] Original Cake (Westgate)

Microwaving it for a few seconds rewarded me with a slice of really fluffy and soft cake, but unfortunately the cheese did not melt into a gooey mess I was hoping for. The cake at room temperature did taste too eggy for me, but that wasn't a problem when I had it chilled the next day.

So TL;DR: if you're all about that soft, fluffy texture in cakes, definitely have it warmed up in a microwave. But if you find the flavour too eggy and the cheese too mild, try refrigerating it and you might find yourself enjoying it a little more like I did! 😊

Castella cake lovers, rejoice! Taiwan's famous Original Cake has set up shop at Westgate. The castella cake shop, which originally started in Taipei's Tamsui Old Street, draws hordes who patiently queue for a taste of its pillowy and cottony soft castella cakes. These are baked fresh daily in-store and come in three flavours — Original ($11.50), Frozen Chocolate ($16.50) and Golden Cheese ($13.50). The savoury dimension of the Golden Cheese, which comes with a layer of molten cheddar, is good if you don't like cakes too sweet, while the chilled Frozen Chocolate is studded generously with Hershey's chocolate chips for a more decadent mouthfeel. Pro tip: Warm up your Frozen Chocolate Cake at home to have a fluffier texture with melty bits of chocolate. Note that the cakes are currently sold at a promotional price of $10 for Original, $12 for Golden Cheese and $15 for Frozen Chocolate.
Avg Price: $15 per person
Photo by Burpple Tastemaker Miss Ha

Original Cake from Taiwan has landed in Singapore a week ago! Originated from Tamsui, each castella cake is handmade with ingredients such as eggs, milk, flour, sugar, vegetable oil.

I could already smell the eggy aroma from afar even before seeing the store. With an open kitchen concept, you could also observe the cakes freshly baked and removed from the ovens, the bakers measuring and cutting into approximately 600g portions. You could also see how fluffy these pillow-like castella cakes are amidst the emerging steam.

As I asked around, some thought that the egg flavor too little while some, like myself, found it too strong. My humble basic baking skill tells me that it's the smell of the meringue and that's one really important step in making a good castella cake. The extent of making the meringue, to achieve the soft peaks, are crucial.

Wait till I try the frozen chocolate and the cheese flavors the next time!

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Freshly baked from oven! Soft, fluffy and tender! Major love ❤️