Fluffy Castella Sponge Cake
Soft, airy, and delicately sweet—this Castella sponge cake is pure perfection. Each slice has a signature bounce, a smooth crumb, and a light texture that melts in your mouth. No frosting needed—just simple, elegant flavor.
Why You’ll Love This Cake
- Ultra fluffy texture: Light and airy from whipped egg whites
- Moist and soft: Thanks to oil and milk
- Light sweetness: Balanced and not overpowering
- Golden top: Naturally caramelized, no topping needed
- Elegant & simple: Perfect for tea, dessert, or any occasion
Ingredients
- 6 egg whites
- 6 egg yolks
- 85 g sugar
- 80 ml vegetable oil
- 90 g cake flour
- 70 ml milk
- ¼ tsp salt
Instructions
1. Make the Meringue
- Beat egg whites until foamy
- Gradually add sugar and whip until stiff, glossy peaks form
2. Prepare the Batter
- Warm the oil (not hot)
- Mix in sifted flour and salt until smooth
- Add egg yolks and milk, mix into a silky batter
3. Fold Gently
- Add ⅓ of the meringue and mix lightly
- Fold in the rest in two parts, keeping the batter airy
4. Prepare for Baking
- Pour into a parchment-lined pan (do not grease sides)
- Tap gently to remove air bubbles
5. Bake (Water Bath)
- Place the pan inside a larger tray with hot water halfway up
- Bake at 150°C (300°F) for ~60 minutes
- Cake is done when it springs back and a toothpick comes out clean
6. Cool
- Tap the pan lightly to release steam
- Cool completely before slicing
Pro Tips
- Use room temperature eggs for better volume
- Always sift flour to avoid lumps
- Fold gently—don’t stir
- Bake low and slow for a smooth top
- Avoid overheating oil
Flavor Variations
- Matcha: Add 1 tsp matcha powder
- Honey: Replace 1 tbsp sugar with honey
- Lemon: Add zest + a few drops of juice
- Jam layer: Slice and spread with fruit jam
- Mini cakes: Bake in smaller molds
Serving Ideas
- With tea or coffee
- Topped with berries and whipped cream
- Paired with fresh fruit compote
- Enjoyed plain for a light dessert
Storage Tips
- Room temp: Up to 3 days (wrapped airtight)
- Fridge: Up to 5 days
- Freezer: Slice and freeze up to 1 month
Common Mistakes
- Not fluffy: Meringue over/under whipped
- Dense texture: Overmixing batter
- Cracks: Oven too hot
- Collapse: Underbaked or cooled too fast
FAQs
Can I use all-purpose flour?
Yes, but texture will be slightly denser.
Do I need a water bath?
Yes—it ensures even baking and prevents cracking.
Why did my cake collapse?
Usually from underbaking or sudden cooling.
Can I make it dairy-free?
Yes—use plant-based milk.
Can I make mini versions?
Yes—bake 20–25 minutes using the same method.
