Taiwanese sponge cakes have gained popularity all over the world for their light and fluffy texture. This recipe for a three-layer sponge cake is inspired by the famous Taiwanese castella cake. The cake is made using three layers of cotton-soft sponge, which adds to its lightness and sponginess.
To make the cake, start by whisking together eggs, sugar, and vegetable oil until thick and foamy. Then, sift in flour and baking powder and mix until well combined. Divide the batter into three equal portions and add different flavors or colors to each portion, such as vanilla extract or food coloring.
Pour each portion of the batter into a lined baking pan and smooth the tops. Bake in a preheated oven until golden brown and a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before removing them from the pans.
To assemble the cake, place one layer of sponge cake on a serving plate and spread a layer of whipped cream or fruit jam on top. Repeat with the remaining layers, alternating between whipped cream and fruit jam. Finally, frost the entire cake with whipped cream and decorate as desired.
The resulting three-layer sponge cake is light, airy, and bursting with flavor.
