Easy Asian Sponge Cake Recipe Fluffy, Jiggly & Cottony

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The first time I pressed my finger into a freshly baked Asian sponge cake and watched it spring back with a soft, jiggly bounce, I actually laughed out loud. It was so light it barely felt like cake at all, more like a sweet, edible cloud. That cottony, melt on the tongue texture is the whole reason these cakes have such a devoted following.

This Asian sponge cake recipe gives you that exact bakery quality result at home, tall, tender, and wobbly, with a delicate sweetness that never feels heavy. If you have ever wondered how to get that signature fluffy crumb, you are in exactly the right place. Let me walk you through every step.

How to Make Asian Sponge Cake (Step Overview)

The process has three clear phases, and being organized makes it smooth. You build the batter base, fold in the meringue, then bake low and slow. Here is each stage.

Preparing the Batter Base

Start by whisking the egg yolks with milk, oil, and vanilla until smooth, then sift in the cake flour and mix gently until just lump free. This light, pourable yolk batter is the base that the meringue will lift. Keep it smooth but do not overwork it.

Building & Folding the Meringue

Whip your egg whites with the stabilizer, adding the sugar gradually, until you reach those soft to medium peaks. Then fold the meringue into the yolk batter in batches, starting with a third to lighten the mixture before gently folding in the rest. Protect the air at all costs.

Baking Low & Slow

Pour the batter into a lined pan, sit it in a tray of hot water, and bake at a low temperature for around an hour. The low, moist heat sets the cake slowly and evenly, giving you that tall, tender, jiggly result. Resist the urge to rush it with higher heat.

Asian Sponge Cake Recipe

Calla Bren

This Asian sponge cake is ultra-light, soft, and bakery-perfect. Get the meringue secrets, the water bath method, pro tips, and the best flavor variations.

5 from 11 votes

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Prep Time 25

Cook Time 1

Total Time 1 25

Course cake

Cuisine Asian

Servings 8 Slices

Calories 160 kcal

Equipment

8-inch round cake pan
Electric hand mixer or stand mixer
2 large mixing bowls
Rubber spatula
Whisk
Sieve
Larger baking tray
Parchment Paper
Cooling rack

Ingredients

For the egg yolk batter:

5 large egg yolks
60 ml ¼ cup milk
50 ml ¼ cup vegetable oil or melted butter
90 g ¾ cup cake flour, sifted
1 tsp vanilla extract

For the meringue:

5 large egg whites
70 g ⅓ cup granulated sugar
¼ tsp cream of tartar or ½ tsp lemon juice

Instructions

Prepare. Preheat the oven to 150°C (300°F). Line the bottom of an 8-inch cake pan with parchment paper, but do not grease the sides. Boil water for the water bath.
Make the egg yolk batter. In a large bowl, whisk the egg yolks lightly. Add the milk, oil (or melted butter), and vanilla, and whisk until smooth. Sift in the cake flour and gently whisk until just combined and lump-free. Set aside.
Make the meringue. In a clean, dry bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the sugar in 3 batches while beating. Continue until soft to medium peaks form, where the tips curl slightly rather than standing stiff.
Fold the batter. Add one-third of the meringue to the yolk batter and gently mix to lighten it. Add the remaining meringue in two batches, folding gently with a spatula. Fold just until combined, without stirring or deflating the air.
Bake in a water bath. Pour the batter into the prepared pan and tap lightly to release large bubbles. Place the cake pan inside a larger tray and pour hot water into the tray, about 2 to 3 cm deep. Bake for 55 to 60 minutes, until the top is golden and springs back when lightly touched.
Cool. Remove from the oven and gently drop the pan from a small height to prevent shrinking. Cool the cake in the pan, or invert it on a rack, for about 30 minutes before removing. Slice with a serrated knife using a gentle sawing motion.

Notes

Use cake flour for the lightest texture, since its low protein keeps the crumb soft. If unavailable, replace 2 tbsp of all-purpose flour per cup with cornstarch.
The meringue is everything. Aim for soft to medium peaks. Over-whipped meringue causes cracks, while under-whipped causes a dense, wet cake.
Make sure the bowl and beaters are completely clean and grease-free, since any fat stops the egg whites from whipping.
Fold gently and patiently. Aggressive mixing knocks out the air that makes the cake rise and stay fluffy.
Do not open the oven during the first 40 minutes, since sudden temperature changes cause the cake to collapse.

Keyword Asian sponge cake, castella cake, cotton sponge cake, fluffy sponge cake recipe, Japanese sponge cake, jiggly cake

Frequently Asked Questions

It’s a light, fluffy cake (often Japanese-style) that’s less sweet and topped with fresh fruit like strawberries or mango, usually with whipped cream.

Whip eggs, sugar, cake flour, milk, and oil, then bake. Once cooled, fill with whipped cream and fresh fruit.

No. Angel food cake uses only egg whites with no fat, while sponge cake uses whole eggs for a richer texture.

Bake a thin sponge layer, roll it while warm, then unroll, spread cream or jam, and roll it back up.

Yes. Wrap it tightly and freeze for up to 2–3 months, then thaw at room temperature before serving.

Whip eggs and sugar until fluffy, fold in flour and a little butter, then bake until the top springs back.