As a chef who’s slightly obsessed with texture, I have to say this fluffy Castella sponge cake is the definition of soft perfection. Each slice has that signature bounce, an ultra smooth crumb, and a light sweetness that melts on the tongue. I make this when I want a cake that feels elegant yet humble, with no need for frosting or fillings just pure, pillowy satisfaction.
Why You’ll Fall in Love With This Castella Sponge
Originating from Japan and inspired by European sponge cakes, Castella (or kasutera) has a uniquely moist, fluffy texture that makes it stand apart from other sponges. The secret? It’s all in the meringue, water bath baking, and gentle folding and when done right, the result is unbeatable.
- Feather light texture: Thanks to whipped egg whites and steam baking, every bite feels like air.
- No butter or heavy fats: It’s made with oil and milk for softness without richness overload.
- Subtly sweet flavor: Just enough sugar to feel indulgent, but never overwhelming.
- Beautiful golden crust: The top bakes into a lightly caramelized layer, no extra topping needed.
- Elegant enough for any table: From afternoon tea to light dessert, it’s always the right choice.
Craving more melt in your mouth bakes? Try our pillowy Japanese cheesecake or the ultra soft milk brioche that bakes up just as light and satisfying.
Step by Step Guide to a Perfect Fluffy Castella Cake
This cake may look delicate, but it’s very doable with a little care. Follow these steps exactly and you’ll get a perfectly risen, smooth topped sponge with no cracks or collapse.
Ingredients
- 6 egg whites
- 6 egg yolks
- 85 g sugar (superfine or caster is ideal)
- 80 ml vegetable oil
- 90 g cake flour or sponge flour
- 70 ml milk
- ¼ tsp salt
