Fluffy Castella Sponge Cake

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Fluffy Castella Sponge Cake Recipe

Ingredients

  • 6 egg whites
  • 6 egg yolks
  • 85 g sugar (divide into 2 portions)
  • 80 ml vegetable oil
  • 70 ml milk
  • 90 g cake flour (sifted)
  • ¼ tsp salt

Instructions

1. Prepare the pan & oven

  • Preheat oven to 150°C (300°F).
  • Line the bottom and sides of an 8-inch square or round pan with parchment paper.
  • (Optional but recommended) Wrap the outside of the pan with foil to prevent browning.

2. Make the yolk batter

  1. In a bowl, whisk egg yolks + 40 g sugar until pale.
  2. Slowly whisk in vegetable oil.
  3. Add milk and mix until smooth.
  4. Sift in cake flour + salt, then gently whisk until lump-free.
    • Do not overmix.

3. Make the meringue

  1. Beat egg whites on medium speed until foamy.
  2. Gradually add the remaining 45 g sugar.
  3. Beat until soft–medium peaks (peaks should gently fold over, not stiff).

4. Combine

  1. Fold ⅓ of the meringue into the yolk batter to lighten it.
  2. Gently fold in the remaining meringue in two additions.
  3. Use a spatula and fold carefully to keep the batter airy.

5. Bake (water bath method)

  1. Pour batter into the prepared pan.
  2. Tap lightly to remove large air bubbles.
  3. Place the pan into a larger tray filled with hot water (about 2–3 cm deep).
  4. Bake at 150°C (300°F) for 60–70 minutes.
    • The cake should rise evenly and spring back when touched.

6. Cool

  • Remove from oven and gently drop the pan once from a low height to release steam.
  • Let cool completely before slicing.
  • For extra moisture, wrap the cooled cake and chill for a few hours.

Tips for Extra Fluffiness

  • Use room-temperature eggs
  • Do not overwhip meringue
  • Always bake with a water bath
  • Low and slow heat is key

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