Description: Indulge in the exquisite delight of our Fluffy Castella Sponge Cake, a recipe that promises an unparalleled cloud-like texture and delicate sweetness. Inspired by the beloved Japanese confectionery, this cake is perfect for any occasion, whether it’s an elegant tea party, a comforting dessert, or a simple afternoon snack. Prepare to experience the fluffiest cake you’ve ever tasted, light enough to float off your plate!
Ingredients:
For the Cake Batter:
- 6 egg whites (room temperature): The foundation of our airy delight, room temperature egg whites whip into a much more stable and voluminous meringue.
- 6 egg yolks: These provide richness, moisture, and color, contributing to the cake’s tender crumb.
- 85 g sugar (about 7 tablespoons): Sweetens the cake and stabilizes the egg whites, creating a glossy and smooth meringue.
- 60 ml whole milk (¼ cup): Adds moisture and helps create a softer texture. Full-fat milk contributes to a richer flavor.
- 60 ml vegetable oil (¼ cup): Provides moisture and tenderness to the cake, keeping it soft for days. Choose a neutral oil like canola or grapeseed oil.
- 100 g cake flour, sifted (about ¾ cup): Essential for a light and delicate texture. Sifting ensures no lumps and adds air, resulting in a finer crumb.
- 1 tsp lemon juice (optional, for stabilizing egg whites): The acidity of lemon juice helps stabilize the egg whites, allowing them to hold their structure better.
- 1 tsp vanilla extract: Enhances the flavor profile, adding a touch of warmth and complexity.
- 1 pinch of salt: Balances the sweetness and enhances the other flavors.
Preparation:
Step 1: Prepare the Equipment 🔥
- Preheat your oven to 160°C (320°F). Precise temperature control is critical for even baking and preventing the cake from drying out.
- Line your baking pan with parchment paper or cupcake liners. Parchment paper ensures the cake releases easily and prevents sticking. For a castella look, line the sides of a square or rectangular pan as well.
- Prepare a water bath by filling a larger tray with hot water (about 1 inch deep). The water bath creates a humid environment in the oven, which helps the cake bake evenly and prevents the surface from cracking. It’s essential for achieving that soft, fluffy texture.
Step 2: Mix the Yolks 🥄
- In a bowl, whisk the egg yolks with milk, oil, vanilla, and a pinch of salt until smooth. This creates a base emulsion that contributes to the cake’s moisture and richness.
- Add in the sifted cake flour, mixing until the batter is lump-free and silky. Gently incorporating the flour ensures the gluten develops minimally, resulting in a tender cake. Be careful not to overmix.
Step 3: Beat the Egg Whites 💨
- In a clean bowl, beat the egg whites until frothy. A clean bowl and whisk are crucial for achieving optimal volume.
- Add lemon juice and continue to beat until soft peaks form. The acid in the lemon juice helps to stabilize the meringue.
- Gradually add the sugar in three parts, continuing to beat until stiff peaks form. Adding the sugar gradually ensures that the egg whites are properly stabilized and the meringue is glossy and smooth. The stiff peaks should hold their shape when the whisk is lifted.
Step 4: Combine Gently 💫
- Take ⅓ of the whipped egg whites and fold into the yolk batter to lighten it. This step helps to incorporate the two batters more easily without deflating the egg whites.
- Gently fold in the remaining egg whites, using a spatula to avoid deflating the mixture. Folding is a gentle technique that preserves the air in the egg whites, resulting in a light and airy cake. Avoid stirring or whisking, which can deflate the mixture.
Step 5: Bake with Steam 🔥
- Pour the batter evenly into the prepared molds. Ensure the batter is evenly distributed for uniform baking.
- Tap the pan lightly to release air bubbles. This helps to create a smoother surface and prevents large air pockets from forming in the cake.
- Place the pan inside the water bath tray, then bake for 40–45 minutes until the tops are golden and a toothpick inserted comes out clean. The water bath ensures even baking and prevents the cake from drying out. The toothpick test is a reliable indicator of doneness.
Step 6: Cool and Serve 🍰
- Remove from the oven and let cool in the pan for 10 minutes. This prevents the cake from collapsing and makes it easier to handle.
- Carefully remove from the mold and let cool completely on a wire rack. Cooling completely on a wire rack allows air to circulate and prevents the cake from becoming soggy.
- Serve warm or chilled with fresh berries, whipped cream, or a dusting of powdered sugar. This versatile cake pairs well with a variety of toppings and accompaniments.
Why You Will Love This Recipe:
This Fluffy Castella Sponge Cake recipe is more than just a cake; it’s an experience. You’ll adore its unbelievably light and airy texture, almost like eating a cloud. The subtle sweetness and delicate vanilla flavor make it a crowd-pleaser, suitable for any palate. The water bath method ensures the cake remains incredibly moist, preventing it from becoming dry or crumbly. It’s also a rewarding baking project, offering a satisfying sense of accomplishment as you witness the magic of transforming simple ingredients into an exquisite dessert. Plus, its elegant simplicity makes it a versatile treat for any occasion, from casual gatherings to more formal celebrations.
Serving Suggestions:
- Classic Style: Dust with powdered sugar for a simple yet elegant presentation.
- Berry Bliss: Serve alongside a medley of fresh berries, such as strawberries, blueberries, and raspberries, for a burst of fruity flavor.
- Whipped Cream Dream: Top with a dollop of freshly whipped cream or mascarpone cream for added richness.
- Tea Time Treat: Pair with your favorite tea or coffee for a delightful afternoon indulgence.
- Japanese Style: Slice and serve with a side of red bean paste (anko) for an authentic Japanese experience.
- Savory Twist: Serve with a light smear of cream cheese and smoked salmon for an unconventional but surprisingly delicious combination.
Tips:
- Egg White Temperature: Always use room temperature egg whites for maximum volume when whipping.
- Sift the Flour: Sifting the cake flour is crucial for achieving a light and airy texture.
- Folding Technique: Gently fold the egg whites into the yolk batter to avoid deflating the mixture.
- Water Bath Importance: The water bath is essential for preventing the cake from drying out and baking evenly.
- Don’t Overbake: Overbaking will result in a dry cake. Use the toothpick test to ensure doneness.
- Cooling Process: Allow the cake to cool completely before serving to prevent it from collapsing.
Prep Time: 20 mins Cook Time: 45 mins Total Time: 1 hr 5 mins
Nutritional Information:
- Calories: ~160 kcal per serving (approximate, may vary based on ingredient brands and serving size)
- Protein: ~4g
- Sodium: ~50mg
Conclusion:
The Fluffy Castella Sponge Cake is a testament to the beauty of simplicity and the power of technique. With its cloud-like texture and delicate flavor, this cake is sure to become a beloved staple in your baking repertoire. Whether you’re a seasoned baker or just starting out, this recipe is approachable and rewarding, promising a delightful experience from start to finish. So go ahead, gather your ingredients, and embark on a journey to create the fluffiest cake you’ll ever taste!
Questions and Answers:
- Question: Can I use all-purpose flour instead of cake flour? Answer: While you can substitute all-purpose flour, the texture of the cake will be different. Cake flour has a lower protein content, which results in a more tender and delicate crumb. If using all-purpose flour, consider using a slightly smaller amount and adding a tablespoon of cornstarch to help soften the gluten.
- Question: What if I don’t have a large enough pan for a water bath? Answer: If you don’t have a pan large enough for a water bath, you can try placing a shallow pan filled with hot water on the rack below the cake. This will still create a humid environment, though not as effectively as a full water bath.
- Question: Can I make this recipe without lemon juice? Answer: Yes, the lemon juice is optional. It helps to stabilize the egg whites, but it’s not essential. If you don’t have lemon juice, you can omit it. Just be extra careful when whipping the egg whites to ensure they form stiff peaks.
- Question: How do I store leftover Castella cake? Answer: Leftover Castella cake should be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It’s best to consume it as fresh as possible for optimal texture and flavor. You can also wrap individual slices in plastic wrap and freeze them for longer storage.
- Question: Can I add other flavors to this cake? Answer: Absolutely! This recipe is a great base for experimentation. You can add citrus zest (lemon, orange, or yuzu), a teaspoon of matcha powder for a green tea flavor, or a splash of almond extract for a nutty twist. Just be mindful not to add too much liquid, as it can affect the cake’s texture.
