CASTELLA SPONGES CAKE RECIPE
Homemade Castella Sponge Cake, a delightful Japanese confection, has captured the hearts and taste buds of many around the world. Originating from Portugal and introduced to Japan in the 16th century, this light and fluffy cake are a perfect balance of sweetness and simplicity. In this article, we’ll explore the secrets behind creating the perfect Homemade Castella Sponge Cake in your own kitchen.
Ingredients
- 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
Instructions
- 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.
- Enjoy.