This Castella Sponge Cake is a light, airy, and moist Japanese-style cake that’s perfect for tea time or as a dessert. With its delicate texture and subtle sweetness, it’s a delightful treat that’s surprisingly easy to make at home. Follow this simple recipe to create a soft and fluffy sponge cake that will impress your family and friends.
📋 Ingredients
- 6 egg whites
- 6 egg yolks
- 85 g sugar , divided (use superfine sugar for best results)
- 80 ml vegetable oil
- 90 g cake flour/sponge flour (sifted for a smoother batter)
- 70 ml milk
- ¼ tsp salt
👩🍳 Instructions
Step 1: Preheat the Oven
- Preheat your oven to 150°C (300°F) .
- Line a square or rectangular baking tin with parchment paper and lightly grease the sides to prevent sticking.
Step 2: Prepare the Meringue
- In a clean, dry mixing bowl, beat the egg whites using a hand mixer or stand mixer until foamy.
- Gradually add half of the sugar (about 40 g) while continuing to beat the egg whites.
- Beat on high speed until stiff, glossy peaks form. Set aside.
Step 3: Make the Egg Yolk Mixture
- Heat the vegetable oil in the microwave for 90 seconds on high , or heat it on the stove for 1 minute until warm but not boiling.
- In a separate bowl, combine the warm oil with the cake flour and salt . Mix well to form a smooth paste.
- Add the egg yolks one at a time, stirring after each addition until fully incorporated.
- Gradually pour in the milk and mix until the batter is smooth and free of lumps.
Step 4: Combine the Batter
- Add the meringue to the egg yolk mixture in three parts , folding gently with a spatula each time. Be careful not to deflate the batter—fold just until the meringue is fully incorporated.
Step 5: Prepare for Baking
- Pour the batter into the prepared baking tin. Tap the tin firmly on the counter a few times to release any air bubbles.
- Place the cake tin inside a larger baking sheet. Pour hot water into the baking sheet to create a water bath , which helps the cake bake evenly and stay moist.
Step 6: Bake the Cake
- Place the setup in the preheated oven and bake for about 1 hour , or until the cake is fully cooked. To check for doneness, insert a toothpick into the center—it should come out clean.
- Once baked, remove the cake from the oven and tap the tin gently on the counter a few times to prevent shrinkage as it cools.
Step 7: Cool and Slice
- Let the cake cool completely in the tin before removing it.
- Once cooled, slice the cake into even portions and serve. Enjoy its soft, spongy texture as-is or pair it with tea, coffee, or fresh fruit.
Tips for Success
- Egg Separation: Ensure no yolk gets into the egg whites when separating them—any fat can prevent the meringue from forming stiff peaks.
- Sugar Substitution: Use superfine sugar for quicker dissolving and a smoother texture. If you don’t have superfine sugar, blend regular granulated sugar in a food processor for 30 seconds.
- Water Bath: The water bath is crucial for creating a moist and tender crumb. Make sure the water is hot but not boiling when pouring it into the baking sheet.
- Cooling: Allow the cake to cool completely in the tin to prevent it from collapsing or shrinking too much.
- Storage: Store leftovers in an airtight container at room temperature for up to 2–3 days , or refrigerate for longer storage. Bring to room temperature before serving for the best texture.
Why You’ll Love This Recipe
This Castella Sponge Cake is a classic Japanese dessert known for its feather-light texture and subtle sweetness. The combination of meringue, egg yolks, and a gentle water bath ensures a perfectly moist and spongy cake every time. Whether you’re enjoying it plain or pairing it with fresh fruit, whipped cream, or jam, this cake is a crowd-pleaser that’s simple yet elegant. Dive into this soft, melt-in-your-mouth delight and let it become a staple in your baking repertoire!
⏱ Time
- Preparation Time: 20 minutes
- Baking Time: 60 minutes
- Total Time: ~1 hour 20 minutes
🍽 Servings:
8–10 servings
🔥 Calories (Approximate):
~150 kcal per serving (varies based on portion size)
