So the hype is all about the traditional egg sponge cake now ! In fact, I did a research on what’s the difference between the castella cake and the so called egg sponge cake and I realise the difference being that most of castella cakes involve the use of honey. Not sure if I am wrong but my first impression of castella cakes and the ones that I’ve tried are actually those that originated from Japan. However, I realised some of the “so called” egg sponge cakes nowadays are also being termed as “castella cakes”. So I am kinda getting a bit confused.
But the most basics for sure is that both kinds of cakes are some forms of sponge cakes that are light and airy with a good eggy taste. And for me, I find that the castella cakes that originate from Japan tends to be a little dry for my liking, hence I much prefers the traditional kinds of homemade egg sponge cakes that are subtle, moist and definitely very tender.
Like how they often project the cakes as being wobbly soft when fresh out from oven. LOL. Well, I decide to try out for myself too and indeed, it wasn’t as difficult as I imagine to achieve that moist and pillowy soft texture and most importantly, all you need are just a simple 6 ingredients.
You know I really enjoy observing the chefs or bakers preparing the food from scratch every time I am waiting in the queue for my turn. And since that’s nothing much to do whilst queueing too, you probably can get a trick or two if you made a careful observation on how they cook or bake. So likewise for this cake, I made some observations whilst I was in the queue for it. In fact, it isn’t as difficult to come out with as I originally imagined it to be.
To get the most of the spongy egg taste, a good amount of eggs is needed indeed. Combining the final batter to a glossy and smooth flowing texture and a good grasp of the baking time is all you need. The eventual cake will just turn out to be as pillowy soft and as moist as could be.
And you might be surprised this is certainly not as intricating as you would imagine it to be. No steam-bake required or milk that needs to be warmed up. In fact, I used the fresh cold milk from the fridge directly and had some eggs that are cold from the fridge and some are not. If you had probably observed the commercial ones when they are baking, you would have noticed they use room temperature milk as well and they certainly did not have any water in their oven whilst baking.
So here’s a simple 6-ingredients and 6-steps Traditional Egg Sponge Cake that you certainly won’t be able to resist.
- 9 eggs (egg yolks and whites separated)
- 100g top flour, sifted
- 100g castor sugar
- 90ml milk
- 80ml oil
- pinch of salt
- ¼ tsp cream of tartar (optional)
- Combine the egg yolks, milk and oil in a mixing bowl and beat with a manual balloon whisk till they turn light yellow in colour.
- Add the sifted top flour and salt and mix well with the balloon whisk till the flour is no longer visible. Set aside.
- Add the egg whites and cream of tartar (if using) to a mixer with the sugar added progressively and beat till glossy and stiff peaks forms.
- Add the egg whites batter to the egg yolks batter in 3 or 4 additions and mix well each time using the balloon whisk till the egg whites are no longer visible. The final batter should be smooth flowing and glossy.
- Pour the batter to a lined 9-inch square baking pan. Knock the pan lightly over the table top to smoothen out the surface.
- Bake in a pre-heated oven at 160 degrees C for 45 minutes in the middle rack. Once baked, remove from oven and place it on a cooling rack. You can almost immediately invert the cake, remove the parchment paper lining and serve.