Castella sponge cake has a finer, more compact texture than traditional sponge cakes while still being lighter than pound cakes or butter cakes. This castella cake is ideal for serving during afternoon tea or for dessert. The baking temperature is the most important factor in achieving a smooth surface. To achieve the perfect texture, bake it at a very low temperature (about 150C) for one hour. Also, use a water bath, which helps the cake cook gently, almost like steam.

Besides, beating the egg whites correctly is the key. Beat them to a stiff peak and gently fold them into the batter. Do not under or overbeat the egg whites; you need to fold them as gently as possible to avoid breaking all the air bubbles. Start by beating the egg whites until foamy, then add sugar.

Keep beating until a stiff peak forms. Heat the oil in a microwave for 90 seconds on high, or you can heat the oil on the stove for one minute. Add the flour and salt and mix well. Add the egg yolks and milk and mix until smooth. Add the meringue bit by bit to the batter and fold it gently.

Pour the batter into a lined baking tin and bang it a few times to release the air bubbles. Put the cake tin on a larger baking sheet, then pour hot water into it to make a water bath. Pop it into a preheated oven at 150C and bake for about an hour or until fully cooked.

Once it is cooked, bang the cake tin a few times to prevent the cake from shrinking. Let it cool completely, then slice it. Enjoy!

Ingredients;

  • Six egg whites
  • Six egg yolks
  • 85 g sugar
  • 80 ml of vegetable oil
  • 90 g cake flour/sponge flour
  • 70 ml of milk
  • 1/4 tsp salt

Instructions;

  1. Beat the egg whites until foamy, then add sugar. Keep beating until a still peak forms.
  2. Heat the oil in a microwave for 90 seconds on high, or you can heat it on the stove for one minute. Add the flour and salt and mix well. Add the egg yolks and milk and mix until smooth.
  3. Add meringue bit by bit into the batter and fold it gently.
  4. Pour the batter into a lined baking tin and bang it a few times to release the air bubbles. Put the cake tin on a larger baking sheet, then pour hot water into it to make a water bath.
  5. Pop into a preheated oven at 150C, and bake for about an hour or until fully cooked.
  6. Once it is cooked, bang the cake tin a few times to prevent the cake from shrinking. Let it cool completely, then slice it.