Fluffy Castella Sponge Cake (Page 2 ) | July 26, 2025

Instructions

1: Whip the Meringue

• In a clean, dry bowl, beat the egg whites until they become foamy.
• Gradually add sugar and continue whipping until stiff peaks form the meringue should be glossy and stable.

2: Prepare the Batter Base

• Heat the oil for 90 seconds in the microwave or gently on the stove. It should be warm but not boiling.
• Add sifted flour and salt into the warm oil and mix until smooth.
• Stir in the egg yolks and milk, mixing until you have a silky, lump free batter.

3: Fold in the Meringue

• Take one third of the meringue and gently mix it into the batter to loosen it.
• Then, fold in the remaining meringue in two more additions, using a spatula and gentle motions to keep the batter airy.

4: Pour and Tap

• Pour the batter into a parchment lined square or loaf tin (avoid greasing the sides).
• Tap the tin on the counter several times to remove air bubbles that might cause holes during baking.

5: Water Bath Baking

• Place the cake tin inside a larger baking dish and fill the outer dish with hot water halfway up the sides.
• Bake in a preheated oven at 150°C (300°F) for about 60 minutes, or until the center springs back and a toothpick comes out clean.

6: Cool and Slice

• When done, gently bang the tin on the counter a few times to release steam and prevent shrinking.
• Let the cake cool completely in the tin, then transfer to a cutting board and slice with a serrated knife.

Pro Tips for Castella Success

Techniques That Make a Difference

This isn’t your average sponge cake the method is part of what gives Castella its signature bounce and cotton soft bite. Here are tips I follow every time:

Use room temperature eggs: They whip better and give more volume.

• Don’t overheat the oil: Just warm enough to blend the flour, but not hot enough to scramble the yolks.
• Always sift your flour: Even a few lumps can weigh the cake down or cause streaks.
• Fold, don’t stir: Keep your motions slow and careful to avoid deflating the airy meringue.
• Bake low and slow: High heat causes cracking 150°C and steam creates that smooth, glossy top.

Creative Castella Cake Twists

This cake is stunning in its simplicity, but here’s how I love to experiment with flavors without compromising texture:

• Matcha Castella: Add 1 teaspoon of sifted matcha powder with the flour for a subtle earthy twist.
• Honey infused: Swap out 1 tablespoon of sugar for honey for a deeper golden crust and natural sweetness.
• Lemon version: Add 1 teaspoon of lemon zest and a tiny splash of lemon juice for a bright finish.
• Layered with jam: Slice the cake horizontally and add a thin spread of fruit jam or citrus marmalade between layers.
• Mini Castella bites: Bake the batter in cupcake molds using the same water bath method for adorable, single serve treats.

Occasions Where Castella Cake Steals the Show

This cake isn’t just for special occasions it’s a staple you’ll want to serve any time you need comfort, calm, and class on a plate. Here’s where it shines most:

• Afternoon tea or coffee time: Slice thinly and serve with your favorite warm drink for a relaxing break.
  Elegant brunch spreads: Offer alongside pancakes, fruits, and soft cheeses.
  Light birthday dessert: It’s a lovely alternative to heavy frosting cakes especially with fruit toppings.
  Festive gifting: Bake in mini loaf pans and wrap in parchment for elegant edible gifts.
  Cultural celebrations: Serve during Lunar New Year, tea ceremonies, or minimalist weddings.

Batch Baking for Events and Gifting

Castella is a dream when baked in batches the cake slices cleanly, holds its shape, and offers an elegant presentation. Whether you’re preparing for a brunch spread, tea party, or gifting during holidays, here’s how to scale it smoothly:

• Double the recipe: Use two baking tins and double all ingredients for 20 servings. Bake side by side and rotate halfway through for even browning.
• Mini loaves: Divide the batter into mini loaf pans and reduce baking time to 25-30 minutes. These make wonderful gifts when wrapped in parchment and ribbon.
• Individual cakes: Bake in muffin or cupcake pans using parchment sleeves. These single portions are great for dessert platters or lunchboxes.
• Layer cake variation: Make two thin Castella cakes and sandwich them with whipped cream and fresh fruit for a light and airy celebration cake.

Flavor Variations for Every Season

While traditional Castella is simple, you can easily switch it up by adding subtle ingredients that complement its soft structure. Here are seasonal inspired twists that work beautifully without altering the texture:

Season	Flavor Additions	Serving Idea
Spring	Matcha powder, lemon zest	Serve with berries and fresh mint tea
Summer	Orange zest, almond essence	Top with citrus glaze and chilled cream
Autumn	Pumpkin puree (2 tbsp), cinnamon	Pair with chai or spiced tea
Winter	Honey, nutmeg, vanilla bean	Serve warm with a drizzle of caramel

 

Calories and Nutrition (Per Serving – 1 Slice, Based on 10 Servings)

• Calories: 180
• Total Fat: 9g
• Saturated Fat: 1g
• Cholesterol: 105mg
• Carbohydrates: 20g
• Sugar: 11g
• Protein: 5g
• Fiber: 0.3g
• Sodium: 80mg

Frequently Asked Questions About Castella Sponge Cake

Why is my Castella sponge not fluffy?

This usually happens if the meringue was over or under whipped, or if you folded too aggressively and lost air. Gently folding in stiff, glossy peaks is the key.

Can I use all purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. For better results, substitute with a DIY cake flour (remove 2 tablespoons of flour per cup and replace with cornstarch).

What pan works best for Castella?

A square or rectangular nonstick pan lined with parchment is ideal. Avoid springform pans, as water baths can leak.

Can I skip the water bath?

Not recommended. The steam helps prevent cracking, keeps the top glossy, and ensures even, gentle baking.

How do I store Castella sponge cake?

Wrap in plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for 1 month.

What’s the best knife for cutting Castella?

Use a sharp serrated knife and wipe clean between slices to keep the edges smooth and prevent crumbling.

Why did my cake collapse after baking?

This can happen if the cake is underbaked or if it’s cooled too quickly. Always do the toothpick test and let it cool slowly in the pan before unmolding.

Is Castella cake gluten free?

Not as written, but you can try a gluten free cake flour blend. Results may vary, so test in small batches first.

Can I make mini Castella cakes?

Absolutely! Use muffin molds or mini loaf pans and reduce baking time to 20-25 minutes. Still use the water bath method for best texture.

Can I make this dairy free?

Yes, substitute the milk with unsweetened almond or soy milk. Texture remains similar, but flavor will change slightly.

Next: You Should Think Twice Before Cooking With Parchment Paper: Here’s Why

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