Fluffy Castella Sponge Cake
Ingredients:
- 6 large egg whites
- 6 large egg yolks
- 85g granulated sugar
- 80ml vegetable oil
- 90g cake flour or sponge flour
- 70ml whole milk
- 1/4 tsp salt
Instructions:
- Prepare the Meringue: In a mixing bowl, beat the egg whites until foamy. Gradually add the sugar and continue beating until stiff peaks form.
- Prepare the Batter: Heat the oil in the microwave for 90 seconds on high, or heat it on the stovetop for about a minute until warm. In a separate bowl, mix the heated oil with flour and salt until smooth. Then, add the egg yolks and milk, stirring until well combined.
- Combine the Meringue and Batter: Gently fold the meringue into the batter in small portions, being careful not to deflate the mixture.
- Prepare for Baking: Pour the batter into a lined baking tin. Tap the tin on the counter a few times to release any air bubbles.
- Bake in a Water Bath: Place the baking tin in a larger baking dish and pour hot water into the outer dish to create a water bath. Transfer to a preheated oven at 150°C (300°F) and bake for approximately 1 hour or until fully set.
- Cool and Serve: Once baked, gently tap the tin a few times to prevent shrinking. Allow the cake to cool completely before slicing and serving.
This method will yield a delicate, fluffy Castella sponge with a soft, moist texture—perfect for any occasion!
