Full Recipe:
Castella Sponge Cake
This soft and springy castella cake is a golden treat that pairs perfectly with a cold glass of milk. It’s light, tender, and gently sweet—just right for slow mornings or simple afternoon breaks.
Ingredients:
4 large eggs
120g granulated sugar
100g bread flour
40ml milk
30ml neutral oil (like vegetable or canola)
1 tsp vanilla extract
Preheat oven to 160°C (320°F).
Line a loaf pan with parchment paper.
Warm milk and oil together until just combined.
Beat eggs with sugar until thick and pale.
Sift in flour and fold gently to avoid deflating.
Add warm milk-oil mixture and vanilla, mix gently.
Pour batter into pan and tap to release air bubbles.
Bake for 45–50 minutes until golden and set.
Cool slightly in pan, then lift out and chill before slicing.
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