Castella sponge cake, a traditional Japanese treat, is known for its light and airy texture. It’s a simple yet decadent dessert that is perfect for those who enjoy soft, moist cakes without any overpowering sweetness. Made with just a few ingredients like eggs, flour, and sugar, this cake achieves its fluffiness through careful mixing and baking techniques. The delicate crumb is a result of properly beaten egg whites and the careful folding in of the meringue into the batter. The use of a water bath in the oven ensures even cooking and prevents the cake from becoming too dry. Whether served on its own or paired with fruits, whipped cream, or a light glaze, Castella sponge cake makes for an elegant and satisfying dessert. It’s perfect for celebrations or just as a treat with a cup of tea. With a bit of patience and precision, this cake comes together beautifully and impresses anyone who tries it.
Ingredients:
6 egg whites
6 egg yolks
85 g sugar
80 ml vegetable oil
90 g cake flour/sponge flour
70 ml milk
1/4 tsp salt
(Serves approximately 8-10 people)
Instructions:
Start by beating the egg whites until foamy, then gradually add the sugar and continue beating until stiff peaks form. Heat the vegetable oil in the microwave for 90 seconds on high or on the stove for about one minute. Once heated, mix in the cake flour and salt until smooth. Then add the egg yolks and milk, stirring until the batter is smooth and well combined. Gently fold the meringue into the batter in small batches, being careful not to deflate the mixture. Pour the batter into a lined baking tin, tapping the tin on the counter a few times to release any trapped air bubbles. Place the cake tin in a larger baking sheet, then pour hot water into the larger sheet to create a water bath. Bake in a preheated oven at 150°C for about one hour or until fully cooked. After baking, tap the cake tin a few times to prevent shrinking. Let the cake cool completely before slicing.
Nutritional Insights & Dietary Considerations:
This Castella sponge cake is light yet rich, offering a simple combination of carbohydrates from the flour and protein from the eggs. It’s a relatively low-fat dessert compared to other cakes, but it does contain some sugar, making it best enjoyed in moderation. For those who are lactose intolerant, the milk can be substituted with a non-dairy alternative such as almond milk or soy milk. If you’re looking to reduce sugar intake, you might consider experimenting with sugar substitutes, though the texture and sweetness may be slightly affected.
Sharing and Commenting is Caring:
If you loved this fluffy Castella sponge cake recipe, feel free to share it with your friends and family! We’d love to hear your feedback—let us know how it turned out for you and if you made any fun variations. Sharing your experience helps spread the joy of baking! This recipe serves approximately 8-10 people.