CASTELLA SPONGES CAKE RECIPE 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


  1. Beat the egg whites until foamy, then add sugar.
  2. Keep beating until still peak forms.
  3. Heat the oil in a microwave for 90 seconds on high, or you can heat the oil on the stove for one minute.

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