Calories and Nutrition (Per Serving – 1 Slice, Based on 10 Servings)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 105mg
- Carbohydrates: 20g
- Sugar: 11g
- Protein: 5g
- Fiber: 0.3g
- Sodium: 80mg
Frequently Asked Questions About Castella Sponge Cake
Why is my Castella sponge not fluffy?
This usually happens if the meringue was over or under whipped, or if you folded too aggressively and lost air. Gently folding in stiff, glossy peaks is the key.
Can I use all purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. For better results, substitute with a DIY cake flour (remove 2 tablespoons of flour per cup and replace with cornstarch).
What pan works best for Castella?
A square or rectangular nonstick pan lined with parchment is ideal. Avoid springform pans, as water baths can leak.
Can I skip the water bath?
Not recommended. The steam helps prevent cracking, keeps the top glossy, and ensures even, gentle baking.
How do I store Castella sponge cake?
Wrap in plastic wrap and store at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for 1 month.
What’s the best knife for cutting Castella?
Use a sharp serrated knife and wipe clean between slices to keep the edges smooth and prevent crumbling.
Why did my cake collapse after baking?
This can happen if the cake is underbaked or if it’s cooled too quickly. Always do the toothpick test and let it cool slowly in the pan before unmolding.
Is Castella cake gluten free?
Not as written, but you can try a gluten free cake flour blend. Results may vary, so test in small batches first.
Can I make mini Castella cakes?
Absolutely! Use muffin molds or mini loaf pans and reduce baking time to 20-25 minutes. Still use the water bath method for best texture.
Can I make this dairy free?
Yes, substitute the milk with unsweetened almond or soy milk. Texture remains similar, but flavor will change slightly.
