Castella sponges cake has a finer, more compact texture than traditional sponge cakes, while still being lighter than pound cakes or butter cakes. This castella is ideal for serving during afternoon tea, or for dessert. To achieve a smooth surface, the most important thing is the baking temperature. To achieve the perfect texture, bake it at very low temperature (about 150C) for one hour and also use a water bath which helps the cake cook gently, almost like steam.
- 6 egg whites
- 6 egg yolks
- 85 g sugar
- 80 ml of vegetable oil
- 90 g cake flour/sponge flour
- 70 ml of milk
- 1/4 tsp salt
- Beat the egg whites until foamy, then add sugar. Keep beating until still peak formed.
- Heat the oil in a microwave for 90 seconds on high, or you can heat the oil on the stove for one minute. Add in flour and salt, mix well. Add in egg yolks and milk, mix until smooth.
- Add meringue bit by bit into the batter, fold it gently.
- Pour the batter into a lined baking tin, bang the cake tin for few times to release the air bubbles. Put the cake tin in a larger baking sheet, then pour hot water into it to make a water bath.
- Pop into a preheated oven at 150C, bake for about an hour or until fully cooked.
- Once it cooked, bang the cake tin a few times, this can prevent the cake from shrinking. Let it cool completely then slice it.