Fluffy Castella Sponge Cake

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

Instructions

1: Whip the Meringue

In a clean, dry bowl, beat the egg whites until they become foamy.

Gradually add sugar and continue whipping until stiff peaks form the meringue should be glossy and stable.

2: Prepare the Batter Base

Heat the oil for 90 seconds in the microwave or gently on the stove. It should be warm but not boiling.

Add sifted flour and salt into the warm oil and mix until smooth.

Stir in the egg yolks and milk, mixing until you have a silky, lump free batter.

3: Fold in the Meringue

Take one third of the meringue and gently mix it into the batter to loosen it.

Then, fold in the remaining meringue in two more additions, using a spatula and gentle motions to keep the batter airy.

4: Pour and Tap

Pour the batter into a parchment lined square or loaf tin (avoid greasing the sides).

Tap the tin on the counter several times to remove air bubbles that might cause holes during baking.

5: Water Bath Baking

Place the cake tin inside a larger baking dish and fill the outer dish with hot water halfway up the sides.

Bake in a preheated oven at 150°C (300°F) for about 60 minutes, or until the center springs back and a toothpick comes out clean.

6: Cool and Slice

When done, gently bang the tin on the counter a few times to release steam and prevent shrinking.

Let the cake cool completely in the tin, then transfer to a cutting board and slice with a serrated knife.

Enjoy!